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Cookie Butter Granola over yogurt in a glass with strawberries, blueberries, pansies, and Biscoff cookies.
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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
Cook Time 25 minutes
0 minutes
Total Time 40 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.