Compost Cookie Granola 6.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Apr 13, 2017

At Milk Bar in the District, this fun and sweet granola is used to top LIFE parfaits, which consist of house-made jams and Greek yogurt.

Make Ahead: It can be kept in an airtight container at room temperature for up to 1 month.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes about 3 cups

  • 1 cup old-fashioned rolled oats (do not use quick-cooking or instant)
  • 1 cup mini pretzels, crushed or broken into pieces, if desired
  • 3 tablespoons light brown sugar
  • 1/3 cup finely crushed graham crackers
  • 1 teaspoon freshly ground coffee
  • 3/4 teaspoon kosher salt
  • 1/3 cup olive oil
  • 1/4 cup brown rice syrup
  • 1/2 cup mini chocolate chips


Preheat the oven 275 degrees. Grease a 9-by-13-inch baking pan with cooking oil spray, or line it with aluminum foil.

Combine the oats, mini pretzels, light brown sugar, crushed graham crackers, ground coffee and salt in a mixing bowl, stirring or using your clean hands to incorporate.

Whisk together the oil and brown rice syrup in a liquid measuring cup, then drizzle it over the dry mixture and toss until evenly coated.

Spread the mixture in the pan; bake (middle rack) for 20 minutes, then remove from the oven briefly to stir. Return to the oven and bake for 20 minutes; repeat, and then bake for a last 20 minutes, so the granola will have spent a total of 1 hour and 20 minutes in the oven. Let cool completely.

Transfer to a bowl, then add the mini chocolate chips, stirring to distribute them evenly.

Rate it

Recipe Source

Adapted from a recipe by pastry chef Christini Tosi, of MilkBar.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at