Granola is one of those things that I never used to like as a kid. It was dry, flavorless, and boring. It was oats, plain – no nothing on them, MAYBE some nuts, and if you were lucky a few straggler pieces of chocolate. I mean seriously dry oats aren’t exactly sexy or exciting. I like them now, but when you’re a kid you need stuff in it!
So apparently I’m still a kid when it comes to granola as I need stuff in mine. Now, normally it’s more healthy – oats, nuts, seeds, dried fruits, and yes chocolate.
At least a smidge of it. I’m a girl and girls need chocolate. Well, this recipe came out of a challenge. See I was on this major Cookie Butter binge. I mean it was pretty sad and one that I shouldn’t admit but I was going through a jar every 2 weeks… myself! I’m not going to lie.
This stuff is SUPER fattening and unhealthy but dear sweet baby Jesus this stuff is amazing! It’s so wrong… in all the right ways! But in moderation.. unless you’re me as I have no moderation when it comes to this stuff. And my BEST advice to you is this:
Do not buy a jar and take it to work with a spoon. I did this and THIS was my snack only my snack turned into my getting full-on cookie butter. Bad Lori *wink*
So to use up the last bit of cookie butter I had (at that point in time – we won’t discuss the 4 jars I have in my supply room, k?) I opted to make some granola with it in place of my traditional peanut butter. And to keep it quasi healthy I went with coconut oil. Hey, I have to cut corners as much as I can when using this stuff. Plus for me adding butter would have been *too much* richness. The coconut oil adds a very light flavor to the granola letting the cookie butter shine through.
Now for me, the best part of making granola is the what can I add to it to make it rock??? I opted to go with toffee baking bits. Now there is a difference here. I use only toffee baking bits, not the chocolate toffee bits. Why? Cause I’m like a child when it comes to granola. I want to stuff in it… a lot of stuff. I feel like using chocolate toffee bits is cheating and depriving me of another thing to put in. Make sense? No… go with it *wink*
Now if you’ve never had cookie butter, it has the consistency of peanut butter but tastes nothing like it. If you’ve ever had a Biscoff cookie it tastes like these but only in a creamy form. If you’ve never had a biscoff cookie it’s like a sugar cookie that’s been “sassified”. Hints of butter, cinnamon, and warm spices with an almost caramel undertone. It’s called a cookie but more like a thinner biscuit. It’s funny as most people call it ‘drug butter’. Why? It’s ADDICTIVE!
This stuff is like the crack of the spread world.
So yeah, I’m gonna apologize now to your yoga pants and skinny jeans but not to your taste buds for introducing you to Cookie Butter. Your sweat pants missed you and deserve to be shown some love. LOL This baked up in no time and the smell was just incredible! It was warm and sweet but intoxicatingly sexy. Yeah, I just made up that word. Again, go with it. It’s kinda like you take that first bite and you immediately close your eyes and float to your happy place. Now this was when it was still warm, well okay technically it was super hot from the oven but I gave in cause again I’m a big kid and couldn’t wait. Sure I burnt my tongue but it was worth it. Once it cooled I added some mini chocolate chips just to balance out the mellow caramely toffee cookie butter flavor. Plus again I’m a woman and chocolate goes with anything!
Now when I make this I make a double batch and keep it in an airtight container. It lasts me several weeks. This is a great snack or on top of yogurt. Now if you’re weird like Mr. Fantabulous you can eat it like cereal and put milk on it but um, ew! LOL Honestly you can eat it however you want, but you best make a double batch because that first batch is going to disappear faster than you can say “Boo!”
- 5 cups old-fashioned rolled oats
- 3 tablespoon Coconut Oil (or canola)
- 1/2 cup flax seeds
- 2/3 cup honey
- 3/4 cup Cookie Butter
- 2 teaspoon vanilla
- 1 teaspoon kosher salt
- 1 cup mini chocolate chips
- 2 cups Toffee Baking Bits
- Heat oven to 275F rack in the middle.
- Line a 15×10” pan with parchment paper and set aside.
- Mix together the oats, flax seed, toffee chunks and salt in a large bowl.
- In a saucepan over low heat, mix the coconut oil, honey and cookie butter. Stir constantly until the mixture is smooth and pourable.
- Add in the vanilla extract, remove from heat and stir until well combined.
- Pour cookie butter mixture over the oats and mix well with a sturdy wooden spoon.
- Spread granola on the baking sheet pressing down with a rubber spatula.
- Bake for 20 minutes the remove from oven and stir the granola while it’s on the baking sheet.
- Bake for another 15 minutes and stir again.
- Bake for an additional 15-20 minutes.
- Remove from oven and allow to cool. The mixture will be soft and chewy but will become crispy as it cools.
- After the granola is completely cool, stir in the chocolate chips.
- Store in an airtight container.
Looking for more granola ideas?