Cookie Butter Granola

A recipe for Cookie Butter Granola! Oats and almonds are coated in a sweet cookie butter mixture and baked until golden.

Secret Recipe Club

Secret Recipe Club time again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month. They secretly make a recipe to post on Monday reveal day.

I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from yours.

This month, I was assigned to Heather’s blog- Join Us, Pull up a Chair. Heather started writing as a way to organize and share all the recipes she had been collecting from magazines and other sources. She has quite the assortment of recipes to choose from- bakers especially will enjoy the variety of cakes, cookies, and bars.

I decided on her Cookie Butter Granola, but also pinned the following for later: Mac and Cheese Stuffed Tomatoes, Coconut Almond Granola, Strawberry Honey Butter, Cookie Dough Dip, and Brown Butter Cookie Bars.

Cookie Butter Granola

This recipe for Cookie Butter Granola includes two firsts for me. This was my first time making homemade granola and my first time trying cookie butter.

I really don’t know why it took me so long to do either! This treat was so easy to put together with very little prep work and fantastic warming flavors.

Simply toss together rolled oats and chopped almonds, then coat in a creamy, spiced cookie butter mixture.

Arrange in a single layer on a parchment-lined baking sheet and bake, tossing once halfway through, until golden and fragrant.

After baking, allow the Cookie Butter Granola to cool at room temperature for 1-2 hours. This will create defined clusters you can break apart into desired sizes.

Store leftovers in an airtight container at room temperature for up to 2 weeks.

Cookie Butter

Cookie Butter (Speculoos Spread) is a spread made from ground Belgian Speculoos cookies. It has a warming combination of spices similar to gingerbread.

With its popularity, you can now find cookie butter in the peanut butter/honey section of many grocery stores in the United States.

If not available, Olivia’s Cuisine has a recipe for Homemade Cookie Butter.

Looking for more recipes with oats?

Try my:

• Avena Colombiana (Colombian Oatmeal Drink)
• Scottish Cranachan
• Mummy Almond Granola Bars

A Few Tips

Used rolled oats (old fashioned oats) for the granola. Other types will not develop the crisp texture.

I kept the base of this granola recipe basic with simply the oats and chopped almonds. The almonds can be swapped for pecans, walnuts, or another favorite.

You can also decrease the amount of almonds to mix in desiccated coconut, puffed rice, seeds, or other add-ins for a bit more texture and flavor.

Before combining with the oats, warm the cookie butter and honey slightly in the microwave (or a small saucepan on the stove) until runny. This will help coat the oats more evenly. It should take around 40-60 seconds.

Arrange the mixture over the parchment-lined baking sheet in a thin, even layer. This will help it all cook thoroughly.

The granola should develop a crisp texture after cooling to room temperature. If it is still too soft, stir and place back in the oven for a couple more minutes. Keep a close eye on the granola towards the end of cooking. It will quickly turn from lightly golden to burnt.

I especially love this Cookie Butter Granola layered with yogurt and fresh berries. It is also delicious sprinkled over vanilla ice cream, in a smoothie bowl, or simply on its own.

Check out what everyone else made:

• Nectarine Caprese Salad from Sew You Think You Can Cook
• Homemade Magic Shell from The Pajama Chef
• Peach Breakfast Crumble from Join Us, Pull Up a Chair
• Wild Rice Quiche from Loving Life
• Barbacoa Beef from Cook with Sara

This recipe was originally posted in August 2016 and updated in May 2024.

Cookie Butter Granola Recipe

Adapted from Join Us, Pull up a Chair

Print Pin

5 from 2 votes

Cookie Butter Granola

A recipe for Cookie Butter Granola! Oats and almonds are coated in a sweet cookie butter mixture and baked until golden.

Course Breakfast

Cuisine N/A

Keyword biscoff, breakfast, cookie butter, granola, oat, rolled oats, speculoos

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 40 minutes minutes

Servings 3 Cups

Ingredients

• 2 cups (210 grams) rolled oats
• 1 cup (145 grams) whole, raw almonds roughly chopped
• 1/3 cup (80 grams) cookie butter speculoos spread
• 1/4 cup (60 milliliters) honey
• 2 tablespoons (26 grams) light brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

• Preheat oven to 325˚F (160˚C) and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss together the oats and chopped almonds.
• Place the cookie butter and honey in a medium microwave-safe bowl.
• Microwave the bowl in 20 second increments, stirring in between, until heated and thinned into a pourable consistency, about 40-60 seconds in total.
• Stir in the brown sugar, vanilla extract, cinnamon, and salt.
• Immediately pour over the oat and almond mixture and toss until evenly and well coated.
• Spread the mixture into a single layer over the prepared baking sheet and bake for 15 minutes in the preheat oven.
• Stir and toss the granola, then continue to cook for another 10 minutes, or until dried and golden.
• Allow to cool 1-2 hours before breaking apart into defined clusters and cool completely to room temperature before transferring to an airtight container.