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.

Front view of clear glass jar containing Biscoff granola, with granola scattered around jar. Dark blue background. Text overlay reads "biscoff granola."

In addition to popcorn, two things I’m obsessed with lately 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 (keep reading for more granola recipes). I love thinking up new combinations for granola. The possibilities are endless!

When Biscoff approached me to come up with a granola 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!)

Front view of colorful scoop with granola spilling out, jar of granola and container of Biscoff Spread in the background.

About Biscoff Granola

You can make this easy Biscoff granola recipe in a matter of 10 minutes plus cooking time (30 minutes).

Making granola is easy! Simply mix up dry ingredients of your choice in a big bowl, add sweetener mixed with a little oil to stick it all together and toast in the oven until it’s brown and crunchy. 

The base of granola is rolled oats. Use the thicker cut, old-fashioned oats. Don’t try steel-cut oats, quick oats, or instant oatmeal — they simply don’t work for granola. For this Biscoff granola, I add sliced almonds. If you would like to keep your granola nut-free, simply omit the the nuts and add an extra cup of oats. Or instead of the almonds, add unsweetened shredded coconut, or sunflower seeds. Granola recipes are so flexible.

Eat Biscoff granola hot out of the oven or store it for breakfast tomorrow. Or sprinkle it on ice cream and have a delicious dessert. Enjoy!

Overhead shot of clear glass jar containing granola with granola spilled around it.

More granola!

If you love granola as much as I do, make sure to try:

 

Front view of colorful scoop with granola spilling out, jar of granola and container of Biscoff Spread in the background.

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 use 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

Instructions

  1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper or Silpat baking mat.
  2. Combine Biscoff spread and oil in 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.
  4. 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.
  5. Bake for 15 minutes, stir, and continue baking for 15-20 minutes or until golden brown. Let cool completely before storing in airtight container.
Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 337Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 58mgCarbohydrates: 38gFiber: 6gSugar: 9gProtein: 8g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: LOVE this Biscoff granola! I can’t wait to sprinkle it on vanilla ice cream. 
Husband’s take: “That’s awesome.”
Changes I would make: None are necessary.
Difficulty: Easy!

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.