Oreo Granola
It appears that my most recent hyper fixation is making granola! And this Oreo Granola is probably one of my favorites so far. With mini oreo cookies, dark chocolate chips, and marcona almonds, it is the perfect combination. I get asked all the time to come up with a low Weight Watchers point granola, and it just doesn’t exist if you want it to taste good. That being said, 1/8 a cup is 2 WW points and 1/4 cup is 5 WW points.
Ingredients
- oats – we used quick but regular works
- mini oreos
- nuts of choice – we used marcona almonds
- dark chocolate chips
- brown sugar
- coconut oil (although I had a friend make it with avocado oil with great results)
- salt and vanilla extract
The key to getting these larger granola clusters is to press the granola mixture down with either your hands, or the bottom of a measuring cup so that it is in a thin layer. Once baked, I usually press down again while it’s still warm. The hardest part is letting it cool completely before breaking up into clusters. You also want to make sure the oat mixture is completely saturated before placing on the baking sheet.
Oreo Granola
Mini oreos, dark chocolate chips and marcona almonds make this decadent granola.
Ingredients
- 4 cups oats (we used quick)
- 2 cups mini oreos
- 1 cup marcona almonds (or any nut of choice)
- 1 cup dark chocolate chips
- 2 tablespoons brown sugar
- 6 tablespoons coconut oil
- 2/3 cup maple syrup
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
Preheat the oven to 325 F. Line a large baking sheet with parchment paper.
Combine the dry ingredients in a large mixing bowl. Stir well so everything is evenly distributed.
In a small saucepan over medium low heat, melt the coconut oil, syrup, salt and brown sugar together. Stir until the brown sugar is fully dissolved and the mixture looks smooth and glossy.
Remove from heat and stir in the vanilla extract.
Pour the warm syrup mixture over the dry ingredients. Using a spatula, mix very thoroughly until everything is evenly coated and fully saturated. Take your time here, this step helps create those crunchy clusters.
Transfer the granola to the prepared baking sheet. Spread it out evenly, then press it down firmly into a thin, compact layer. Pressing it flat is key for larger chunks.
Bake for 20 minutes. Rotate the pan and bake an additional 5 minutes, or until lightly golden brown around the edges.
Remove from the oven and allow the granola to cool completely on the pan without stirring. Once fully cooled, break into your desired chuck size and store in an airtight container.
Notes
1/4 cup is 5 WW points, but typically I'll add 1/8 cup to my yogurt bowls for 2 points. If you count calories or macros: 1/4 cup is 149 calories, 7 fat, 16 carbs, 2 fiber and 4 protein.
My next flavor is going to be mini nutter butters with peanut butter chips. Cannot wait to try that one!
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If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
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Looking for more Weight Watchers inspiration? Check out my side dish category!
