Cookie Butter Cinnamon Chip Granola is a sinfully sweet and utterly addictive treat. Loaded with pecans, warm cinnamon notes, and rich cookie butter, this treat is sure to please.
I am the snack master. As in, I can totally take down an entire bag of chips, sleeve of cookies, pan of brownies, king size candy bar, or carton of ice cream in one sitting.
My sweet tooth is fierce and, quite frankly, out of control. I crave things like donuts, chocolate, ice cream, and the list goes on. Oh, and one bite is never enough. In the blink of an eye, I can devour an entire lot of just about anything you set in front of me. A disease? I’d like to think so, but, the fact is, it has nothing to do with some rare, potato chip binge eating disease. The truth: I possess no willpower, absolutely none!
It just doesn’t exist. I think, “Well, I’ll just have a smidgen.” Next thing I know… Gone! Who am I kidding, I’m a machine when it comes to food consumption. I really should enter a formal food eating challenge. Heck, I’d probably take the gold. My medal will read National Food Hoover. Eh, we all have our strengths, I guess.
One time, just for laughs and giggles, I consumed 10 tacos in a matter of minutes and a tray of stuffed jalapenos. Help, I’m out of control!
I know what you’re thinking, “Girl must me a biggin’.” By some miracle, I’m not. I’m 5’1″ and weigh a buck twenty. Am I in possesion of a muffin? You’re darn skippy, I am!
Well, I’m not about to let my muffin take over and start calling the shots, so it’s time I start snackin’ the right way. Granola is the perfect semi-healthy snack, and this cookie butter cinnamon chip granola is the bees knees of all granola recipes. Is it as healthy as, say, a carrot? Well, no. But is sure does beat an entire bag of North Carolina BBQ chips or an entire sleeve of thin mint cookies (those dang evil girl scouts). It’s all about a middle ground…and maybe some exercise. Yeah, I hauled myself out of my comfy chair to hit the pavement and the gym. Say good bye, muffin!
Oats are a blank canvas just waiting to painted with vibrant flavors and various spices. You can pretty much add any of your favorite flavors to a bowl of oats and the end result will always be tasty.
I happened to have a jar of cookie butter (a.k.a Biscoff or Speculoos) in my pantry. Hmm, I’ve melted down Nutella before, why not cookie butter?
Best decision ever!
Cookie butter=flavor town. It’s rich, buttery, and spicy. Combine the butter with some brown sugar, maple syrup, and cinnamon, and your mouth will be begging for more. Sprinkle in some cinnamon chips, and you have yourself a serious granola addiction.
My dad knows all about a granola addiction; specifically, a cookie butter granola addiction. It’s like crack…only legal. When he runs out, I find him at my door with the empty jar in his hands. No words are said; he just shoves the jar in my direction, expectant and irritable.
Oh, we’re not going to talk about this? I say with my eyes.
GRANOLA, he pleads, red-eyed and unblinking.
I walk away with the jar.
Cookie butter does not deal well over direct heat. It causes the butter to seize and get grainy–not acceptable for perfect granola. The key to perfectly melted cookie butter is whisking it into the pre-warmed maple mixture. Do that, and you’re golden.
Prepare yourselves for a fierce cookie butter granola addiction.
- 2 cups old-fashioned oats
- 1 cup pecans, roughly chopped
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup pure maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons brown sugar
- ½ cup cookie butter (Biscoff or Speculoos)
- ¼ cup cinnamon chips
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, add oats, pecans, cinnamon, and salt; stir to combine.
- Heat the maple syrup, oil, and brown sugar over medium-low heat until the brown sugar dissolves, about 3 minutes.
- Take the mixture off the heat and whisk in the cookie butter until melted and semi-smooth.
- Pour the cookie butter mixture over the oat mixture. Fold until the oat mixture is evenly coated.
- Transfer the mixture to your prepared baking sheet. Bake for 25-30 minutes, stirring every 10 minutes, or until the mixture is golden brown.
- Remove from the oven and place the pan on a wire rack. Cool the mixture completely. Stir in the cinnamon chips.
- Transfer the mixture to an airtight container. Store for up to 2 weeks.