Read the post in:
繁體中文
Toasted, caramely, perfectly sweet, this Cookie Butter Biscoff Granola is perfect for everyday breakfast or snack time. All you need is 10 minutes active time and 8 ingredients!
Cookie butter is one of the things that I didn’t know is a thing after I turned vegan. Interestingly, most cookie butter on the market is vegan as well, so there’s no way I wouldn’t fall for it.
The sweet, caramely, toasted flavour immediately enchanted me after my first try, and its unique flavour also reminded me of Christmas somehow.
So as this year’s Christmas just around the corner, I was very intrigue to use cookie butter in different recipe. And when I was thinking about breakfast food, the first thing came to my mind is granola. Hence, the Cookie Butter Granola.
What’s special about this Cookie Butter (Biscoff) Granola?
- Full of toasted sweet, captivating flavours
- Crunchy, nutty, perfect for breakfast and snacks
- Vegan, no dairy, no animal product
- Made with only 8 ingredients
Ingredients You Need
Basically, you only need these 8 ingredients to make this cookie butter granola.
- Rolled oats
- Walnuts
- Raisins
- Ground cinnamon
- Cookie butter, spread like Biscoff
- Ground flaxseed
- Maple syrup
- Vanilla extract
I didn’t include water inside because I assumed it’s mostly free/accessible for most people. Also, a pinch of salt is optional in this recipe as well.
If you’re missing some ingredients above, don’t worry. I also include some ingredient substitutions down below in the recipe card and Question You Might Have section.
How to Make Cookie Butter Granola
It’s very easy to put this cookie butter granola together. And the active time is just around 10 minutes.
- Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment paper.
- Mix rolled oats, walnuts, raisins, and cinnamon in a big bowl.
- In another small bowl, mix cookie butter, water, ground flaxseed, maple syrup and vanilla extract together.
- Add the cookie butter mixture to the oat mixture and combine them together evenly.
- Spread the mixture on the prepared baking sheet. Bake it in the oven for 20-25 minutes.
- Transfer the baking sheet on to a wire rack to cool down completely.
- Break the baked granola into small chunks.
You can enjoy this cookie butter granola on its own, or with yogurt, soy milk, ice cream, or whatever you fancy.
How to Store Cookie Butter Granola
Once the granola has cooled completely, store them in an air-tight jar or container at room temperature. It should be able to last for 2-4 weeks.
Questions You Might Have
Which cookie butter should I use?
You can use any cookie butter from any brand. The result should taste similar nonetheless. If you want to have a stronger cookie butter taste, you can add another tablespoon of cookie butter to the mix.
Are there other substitutions for maple syrup?
I’d say stay with maple syrup for the best taste. But if you don’t have it at hand, you can also use another vegan syrup like agave or brown rice syrup.
Can I use other nuts instead of walnuts?
I personally like to use walnuts or pecans in this cookie butter granola recipe because they taste best to me. But you can definitely use other nuts like almonds or cashews if that’s what you have. Just keep in mind that there will be some changes in flavour.
Final Words
This cookie butter granola was really a sudden whim popping up in my mind, and it really worked! It’s so crunchy and no-so-sweet that I can normally just have it for breakfast or snacks.
I hope you love this crunchy, toasted, sweet cookie butter granola as much as I do. If you got any questions or thoughts, let me know by commenting down below. Happy baking! – Nora
More Vegan Recipes:
- Homemade Cookie Crisp Cereal (Vegan, Gluten-free)
- Vegan Mixed Berry Crumble Bars (Gluten-free)
- No-bake Breakfast Flake Cereal Bars (Vegan, 8 Ingredients)
Cookie Butter (Biscoff) Granola
Ingredients
- 90 g rolled oats
- 35 g walnuts, roughly chopped
- 3 Tbsp raisins
- 1/4 tsp ground cinnamon
- 30 g cookie butter, *
- 20 g water
- 2 tsp ground flaxseed
- 1 Tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment paper.
- To a big bowl, add rolled oats, walnuts, raisins, and cinnamon. Use a spoon to mix them together.
- In another small bowl, add cookie butter, water, ground flaxseed, maple syrup, salt, and vanilla extract. Use a fork to mix them together.
- Add the cookie butter mixture to the oat mixture. Use a spatula to mix them evenly.
- Spread the mixture on the prepared baking sheet.
- Bake it in the oven at 175°C / 350°F for 20-25 minutes until it’s dry.
- Transfer the baking sheet on to a wire rack to cool down completely.
- Once the granola is cooled, break it with your fingers into small chunks.
- Enjoy it on its own or with yogurt, soy milk, ice cream, or whatever you want!
Video
Notes
- *Cookie butter: You can use any brand of cookie butter. The most famous/common one is probably the Lotus Biscoff one. The result should taste similar nonetheless. If you want to have a stronger cookie butter taste, you can add another tablespoon of cookie butter to the mix.
- Storage: Once the granola has cooled completely, store them in an air-tight jar or container at room temperature. It should be able to last for 2-4 weeks.
