A baking endeavor I was willing to experiment with popped up in my mind while I was sleeping a few nights ago. Kid you not, I gasped and nearly jumped out of my bed. It was challenging for me to figure out what to do with the Lakanto sugar cookie mix because it was not successful with baking cookies. This is a pursuit I never have seen anyone else attempt, so there’s no reference in its potential.
Even though I saw this granola in my dreams and intuitively believed it would work very well, there was an iota of skepticism and worry behind the attempt. However, the recipe worked PERFECTLY! The kitchen smelled heavenly, the cooled granola was crisp, and it tasted even better. More importantly, you can customize the base ANY way you’d like it and integrate any inclusions to jazz up your batches!
- For a lower calorie version of this recipe, use puffed cereal instead of oats, sugar free syrup instead of maple syrup, and Stevia or monkfruit instead of conventional sugar. This is what I choose to do because granola tends to be easy to overeat for me.
- Some amazing inclusions would be sliced almonds, shredded coconut, flax seeds, chia seeds, dried fruit, vegan chocolate chips, and buckwheat groats!
RECIPE (makes approximately 4 1/2 cups)
- 4 cups of oats or puffed cereal of choice; I used rice puffs
- 1/2 bag of Lakanto sugar free cookie mix
- 2 tsp Stevia or monkfruit or 2 TBSP regular sugar
- 1 tsp cinnamon
- 1 tsp salt
- 1/4 cup coconut oil, melted
- 2 TBSP sugar free syrup, maple syrup, agave nectar, or a vegan honey substitute
- 1 tsp vanilla extract
- Preheat the oven to 350F.
- Mix all ingredients in one large bowl. Ensure the oats or cereal are evenly coated and somewhat sticky.
- Spread the granola on a lined and covered baking tray.
- Bake for 10-15 minutes, shuffling the granola halfway through baking.
- Let cool completely before serving.
What is your favorite way to use cookie mix?