Source: Adapted from my Mom’s Swedish recipe for oatmeal cookies
Serves: 6-8 servings
Skill level: Easy
Time: 20 minutes
INGREDIENTS: sorry, another metric measurement recipe. Here’s the calculator!
- 3 1/2 dl old fashioned oats (do not use quick oats!)
- 3/4 dl steel cut oats
- 1/3 cup sliced almonds
- 3/4 cup whole almonds
- 3/4 stick butter
- 1/2 dl sugar
- 1 tsp baking powder
- 1 tsp vanilla extract OR 1 Tbsp cocoa powder for chocolate instead of vanilla
My mom has always made these super easy and super tasty oatmeal cookies. In an attempt to make these cookies healthier, one day I used less butter and sugar and more oatmeal. Even though I couldn’t cut these as perfectly as when my mom makes them, I smash them up and sprinkle them on top of yogurt or have a spoonful for dessert. Adding almonds is key. Enjoy!
1) Preheat oven to 480° F
2) Melt butter on low heat. Make sure the butter doesn’t burn.
3) Combine all other ingredients in a mixing bowl. For vanilla almond granola (pictured) add 1 teaspoon of vanilla extract. For chocolate almond granola, substitute vanilla for 1 tablespoon cocoa powder.
4) Once melted, add the butter to the mixture.
5) Mix ingredients until well combined.
6) Move the mixture onto a cookie sheet. Using a fork, spread the mixture evenly on the pan. It doesn’t have to spread all the way to the edges of the pan. It is also ok if there are holes or space between the oats as you spread the mixture on the sheet.
7) Cook for 6-9 minutes. Watch closely! These are easily burnt. Cook until golden brown, with the edges slightly darker brown.
8) Allow to cool about 10 minutes. Remove granola from the cookie sheet and transfer into a plastic bag. Once in the bag, smash it up.
You now have granola!
xoxo -The Yummy Bunny.