Rachel Cooks

Biscoff Granola {easy granola recipe}

This Biscoff granola is an easy granola recipe and is sweet and crunchy with the perfect touch of warm spices to get your morning started off on the right foot.

Biscoff Granola | RachelCooks.com

In addition to popcorn, two things I’m obsessed with are granola and Biscoff (aka cookie butter). I’ve posted a number of Biscoff recipes here as well as a bunch of easy granola recipes. I love thinking up new combinations for granola, the possibilities are endless! When Biscoff approached me to come up with a recipe, I of course said yes! Have you guys gotten on the Biscoff train yet? The stuff is unbelievable. It’s made from Biscoff cookies and is creamy, full of great spices, sweet and delicious. If you’re still unsure or wondering if you can eat it if you have a special diet, all Biscoff products are all-natural, preservative-free, free of trans fat and cholesterol, made without genetically modified ingredients or artificial colors, are vegan, and nut free. (This granola is not nut free but could be!)

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You can make this easy granola recipe in a matter of 10 minutes plus cooking time (30 minutes). Eat it hot out of the oven or store it for breakfast tomorrow. It is on the sweet side, so you can enjoy it for breakfast or throw it on ice cream and have a delicious dessert. Enjoy!

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Biscoff Granola

Yield: 4 cups granola

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Biscoff granola is an easy granola recipe and is sweet and crunchy with the perfect touch of spices to get your morning started off on the right foot.

Ingredients:

  • 1/2 cup Biscoff spread (creamy, not crunchy)
  • 1 tablespoon oil (I used canola)
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 3 cups thick cut rolled oats
  • 1 cup sliced raw almonds
  • 3 tablespoons ground flax or wheat germ
  • pinch of salt

Directions:

  1. Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or Silpat baking mat.
  2. Add Biscoff spread and oil to a small bowl and heat in the microwave for 30 seconds on 50% power or until melty. Stir in honey.
  3. Meanwhile, in a large bowl, combine cinnamon, oats, almonds, ground flax (or wheat germ), and salt. Pour Biscoff mixture over the oat mixture and stir until well combined and all dry ingredients are coated. Spread onto prepared baking sheet in an even layer. Bake for 15 minutes, stir, and continue baking for 15-20 minutes or until golden brown. Let cool completely before storing in airtight container.

Verdict: LOVED this! I can’t wait to sprinkle it on vanilla ice cream. I might even crush up some Biscoff cookies on there too.
Husband’s take: “That’s awesome.”
Changes I would make: None are necessary.
Difficulty: Easy!

Biscoff is currently running a “Spread the Love” contest. First prize is a trip to Belgium for two and a tour of the Biscoff factory (!!!!!!), second prize is $1,500 cash, and third place gets $1,000 cash.

Help someone win one of these great prizes (and get some great Biscoff rcipes!) by visiting Biscoff’s Facebook page,“liking” Biscoff on Facebook and voting between August 5th and August 25. Winners will be announced on Facebook on August 30.

Biscoff is also on Pinterest. Are you? I am! And it just so happens I have a board devoted to Biscoff in case you need some recipe inspiration.

 

 

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!

This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff.  The opinions and text are all mine.

   

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