Soft, Chewy Cookie Granola Clusters

Preheat the oven to 375 F and coat a large rimmed baking sheet with non-stick spray and flour.

Toss the oats, flour, baking soda, and salt together in a medium bowl. Set aside.

Add the butter, peanut butter, and sugars into the bowl of a stand mixer and cream together until the mixture is smooth, about 3 to 5 minutes. Beat in the vanilla and the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.

Once combined, turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.

Stir in the walnuts, almonds, sunflower seeds, and flax seeds until just combined.

Turn the batter out onto the baking sheet and press the dough into an even layer. The dough will be sticky and resemble cookie dough. That’s OK. That’s what it’s supposed to look/taste like. To spread the dough out, it’s best to use your hands. And it helps if your hands are clean and a little bit damp. You may need to wash them a couple of times while spreading out the dough. It’s OK if the dough doesn’t completely cover the baking sheet.

Bake the granola for 11-13 minutes. The granola will be done when a toothpick is inserted into the middle and comes out clean. Remove pan from oven.

Allow to cool for at least 15 minutes on the baking sheet before crumbling. After the granola has cooled, crumble into as little or as big of clusters as you prefer. In my opinion, the big clusters are the best. After you have broken the granola into pieces, it will continue to cool and come together. Just be patient!

Serve it on yogurt, with milk, drizzle with warm peanut butter, sprinkle it on ice cream, or munch away while plopped on the couch. Enjoy!