1 12oz bag of Purely Elizabeth Original Ancient Grain Granola
1/3 cup Coconut Oil
1 tbsp Unsweetened Nut Milk
3 tbsp Maple Syrup
1/4 cup Melted Coconut Oil
1/4 cup Cashew Butter (or sub for any seed or nut butter)
1 tsp Vanilla Extract
1 cup Almond Flour
1/2 tsp Cinnamon
1/4 tsp Baking Powder
1/4 tsp Salt
1/2 cup Chocolate Chips
Preheat the oven to 325 F. Place granola and coconut oil in food processor. Process on high until granola breaks down into fine pieces. Spray a cast iron skillet with coconut oil. Pour granola into skillet and pat down to make an even layer. Place in freezer.
Whisk egg in a large bowl then pour in maple syrup, melted coconut oil, nut butter, vanilla and almond milk, and combine.
In a small bow mix almond flour, baking soda, cinnamon, and salt. Add dry mixture to wet mixture and mix until combined. Fold in half of chocolate chips. Remove skillet from freezer and sprinkle remaining chocolate chips. Cut 4 marshmallows into pieces and scatter over the chocolate layer.
Next, layer the cookie dough mixture over the top. Press remaining marshmallows onto cookie dough mixture over the top. Press remaining marshmallows onto cookie dough later. Place on the middle rack in the over and bake for 20 - 25 minutes. Then, turn the oven on broil and bake for 1 to 1 1/2 additional minutes (keep a close eye on it because it can burn quickly!)