Cookie Butter Granola recipe for Secret Recipe Club! Oats and other ingredients are coated in melted cookie butter and honey, then baked until dried.
Secret Recipe Club
Secret Recipe Club time again and I’m sharing a recipe for Cookie Butter Granola! For those who haven’t seen my previous Secret Recipe Club posts, this club includes three group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified 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 your blog.
This month I was assigned to Heather’s blog- Join Us, Pull up a Chair. Heather enjoys cooking and baking with her family. She started writing as a way to organize and share all the recipes she had been collecting from magazines and other sources. She also works during the day in Marketing and as an independent consultant for dermatological-based skincare products.
Heather 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, Hoisin Glazed Meatballs, Cookie Dough Dip, Cheddar Bay Biscuits, Brown Butter Cookie Bars, Strawberry Vanilla Chia Muffins, and Strawberry Pecan Chicken Salad.
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 make granola. It is so easy to put together with very little prep work.
For Cookie Butter Granola, oats are combined with wheat germ, flaxseed, cinnamon, and brown sugar before being coated in melted cookie butter and honey. It may not be the most healthy type of granola out there with three sources of sugar, but I’m choosing to focus on the oats, wheat germ, and flaxseed. I absolutely love the flavor, particularly the almost caramelization quality that the cookie butter provides.
Cookie Butter is a spread made from ground Belgian Speculoos cookies. It is similar to a lightened version of gingerbread (and like gingerbread, these cookies are popular in Belgium, the Netherlands, and western Germany during the Christmas season). With its popularity, you can now find cookie butter in the peanut butter section of many grocery stores in the USA. I am now looking up other ways to use up the rest of the jar, if I can stop myself from just using it as a dip for pretzels (it is also great spread over toast, waffles, and pancakes or with apples).
Looking for more recipes using oats?
Check out what everyone else from Group C made:
- Peanut Butter Loaf from My Wholefood Family
- Nectarine Caprese Salad from Sew You Think You Can Cook
- Pumpkin Pie Peanut Butter Cups from Fantastical Sharing of Recipes
- Salted Chocolate Turtle Candy from Natural Noshing
- Homemade Magic Shell from The Pajama Chef
- Peach Breakfast Crumble from Join Us, Pull Up a Chair
- Honey Garlic Meatballs from The Avid Appetite
- Sweet Chicken Bacon Wraps from Table for Seven
- Wild Rice Quiche from Loving Life
- Barbacoa Beef from Cook with Sara
Cookie Butter Granola Recipe
Adapted from Join Us, Pull up a Chair
Cookie Butter Granola
- 3 cups old fashioned oats
- 1/4 cup wheat germ
- 1/4 cup ground flaxseed
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey
- 1/4 cup cookie butter Biscoff or Trader Joe's
- 1 teaspoon vanilla extract
- Preheat oven to 300˚F and line a rimmed baking sheet with parchment paper.
- In a large bowl, toss together the oats, wheat germ, flaxseed, brown sugar, salt, and cinnamon.
- In a small bowl, combine the honey and cookie butter. Microwave until heated and thinned in consistency, about 45 seconds. Stir in the vanilla extract and immediately pour over the oat mixture. Toss together until well coated.
- Spread in a single layer over the parchment lined baking sheet and bake for 15 minutes. Stir and fold over the granola and continue to bake until dried, another 15 minutes. Allow to cool to room temperature before transferring to an airtight container.