If you have not yet tried cookie spread, this is the perfect way to get started. That is, if you’re interested in doing something with it besides eating it with a spoon—my chosen method of consumption. This Cookie Butter Granola from TK member Justine is packed with nuts, hefty oats, and protein-packed peanut butter, making it practically a health food! Justify this however you must, because it’s a winner that you have got to try!
This recipe comes together very quickly, using only two bowls and one baking sheet. Recipes with little clean up are definitely a win.
First, chop the cashews and almonds (if you’re not able to find sliced almonds).
In a large bowl, stir together the oats and the chopped nuts. Set aside momentarily.
In a smaller bowl, whisk together the cookie butter, peanut butter, brown sugar, and honey.
Once it’s smooth, pour it into the oat and nut mixture and stir together.
If the mixture is too tough to mix with a spoon, use your hands.
Then pour the mixture onto a non-stick baking sheet. Smooth out the mixture and bake in a pre-heated oven.
Once it’s out of the oven, let it cool before handling it. Then break apart any large pieces of granola and save in an airtight container.
Cookie butter and oats come together in this delicious and extremely addictive granola!
- 4 cups Old Fashioned Oats
- 1 cup Cashews
- 1 cup Sliced Almonds
- ½ cups Cookie Butter
- 2 Tablespoons Peanut Butter
- ⅓ cups Light Brown Sugar
- 2 Tablespoons Raw Honey
- ½ teaspoons Fine Sea Salt
- ½ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Nutmeg
- ⅛ teaspoons Ground Cayenne Pepper (optional)
Preheat your oven to 325 F and line a large lipped baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, combine the oats, cashews and almonds. Stir until thoroughly mixed.
In another small bowl, whisk together the cookie butter, peanut butter, brown sugar, honey, salt, cinnamon, nutmeg and cayenne pepper (if using) until smooth. The cayenne pepper gives it a nice kick, but if it’s too much for you, just eliminate it.
Stir the wet ingredients into the dry ingredients, until all ingredients are evenly dispersed. Pour the mixture onto your prepared baking sheet and even it out into a thin layer. Press down on the granola to compact it.
Bake at 325 F for 25 minutes. Remove pan from oven. Stir the mixture and press down once again. Bake for an additional 15 minutes or until the granola is golden and solid.
Remove from oven and let it cool completely on the baking sheet, then break into chunks and store in an airtight container for up to a month.
Serve with fruit, yogurt, a drizzle of honey or all by itself! Enjoy!
Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.