Caramelized clusters of oats and almonds infused with the brown sugary sweetness of cookie butter!
Anything called “cookie butter” has to be good, right?
So why on Goddess’s green earth has it taken me so flippin’ long to try this stuff???
As a sweetoholic, I should be on top of trying all of the latest and greatest sugar-filled products. (I still have yet to try a cronut! What is WRONG with me???) Seeing as cookie butter has been around for years, there’s absolutely no excuse for why I haven’t gotten my hands on the stuff until now. And boy, have my tastebuds been missing out! Who knew something as odd and unappealing as ground up cookies could be so gosh diddily darn delicious?
While its smooth and creamy consistency is very similar to that of peanut butter, the flavor is TOTALLY different. The spread is made up of ground Speculoos cookies (along with a few other ingredients) which give it a cinnamony, slightly caramelized, almost gingerbread-like flavor.
Cookie Butter Granola
1/3 cup honey
3 Tablespoons brown sugar
2 Tablespoons coconut oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
Dash of nutmeg
1/2 cup cookie butter
1 teaspoon vanilla
2 cups old-fashioned rolled oats
1 cup raw almonds, coarsely chopped
Preheat oven to 325F degrees.
In a medium saucepan over medium heat, stir the honey, brown sugar, coconut oil, salt, and spices together until melted and heated through. Remove from heat, add the cookie butter and vanilla and stir until smooth and combined. Stir in the oats and nuts until evenly coated.
Spread oat mixture onto a greased rimmed baking sheet. Use the back of a large spoon or spatula to press mixture into a thin, evenly compact layer. Bake for 25-30 minutes, or until lightly browned, rotating baking sheet halfway through baking time.
Remove from the oven and allow to cool completely. Once granola is cool, break into clusters. Enjoy!