This Samoas-inspired granola recipe is packed with the flavors of your favorite Girl Scout cookie! It’s got coconut, chocolate, and caramel-ly dates, and uses nutritious old fashioned rolled oats. Vegan and gluten free.
- 3 cups old fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 1/2 cup raw cashews, roughly chopped
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup maple syrup
- 3 tbsp coconut oil, melted
- 1/2 cup chopped medjool dates
- 4 oz dark chocolate baking bar
- Preheat oven to 325 F. Line a baking sheet with parchment paper.
- Mix together oats, coconut, cashews, cinnamon, and salt in a large mixing bowl.
- Add the maple syrup and melted coconut oil. Mix together so everything is well combined and dry ingredients are fully coated in the wet ingredients.
- Use your hands or mixing spoon to spread the granola into an even layer on the lined baking sheet. You want the granola to basically be all one sheet, not in separate clumps.
- Baked for 30-35 minutes without disturbing, until granola is nicely golden brown.
- Let granola cool completely to room temperature, then break it up into clusters using your hands.
- Spread the granola clusters into an even layer on the baking sheet.
- In a microwave safe bowl, melt the chocolate in the microwave or use a double boiler. Use a spoon to drizzle the chocolate all over the granola clusters.
- Pop the tray of granola in the fridge for 10-15 minutes for the chocolate to harden.
- Mix in the chopped dates. Enjoy!
- Store in an airtight container for up to 2 weeks. Best stored in the fridge.
- The secret to giant granola clusters is to bake it in a single layer, then let it cool completely before handling it. If you try to mix it up before it cools, the granola won’t have big clusters.
Keywords: samoas granola, chocolate and coconut granola, homemade vegan granola, homemade gluten free granola