This recipe is yet another one inspired by her. It combines a couple of my favorite things, her granola, and cookie butter. Cookie butter, also known as Biscoff Spread, has taken the blog world by storm. Nowadays, you can find it in cookies, cakes, ice cream, brownies, and so much more. I don’t think there’s a use of cookie butter that hasn’t been done. Another two of my favorite blogs, Bakers Royale and The Little Kitchen dedicated an entire week to the stuff! That’s how amazing it is.
Of course, I failed to adequately plan when I set out to make this granola. I gathered up all the ingredients, tore the lid off the jar of cookie butter, and died a little inside. There was only about a 1/4 cup left in the jar. Obviously, I had dug into it one too many times. To compensate, I replaced the other 1/4 cup I needed with peanut butter. I was lucky enough to still have it turn out delicious. For the recipe, just follow this one over at Sally’s Baking Addiction. The only thing I did differently was replace the Nutella with 1/4 cup of cookie butter and 1/4 cup of peanut butter. I also left out the dried cherries, and only topped the granola with about 3 ounces of dark chocolate.
A word of advice, buy a jar (now), and have more self control than I do. Replace that 1/4 cup of peanut butter with another 1/4 cup of cookie butter. Please, do this, and let me know how it turns out!
After you buy a jar, use it wisely to make some of these recipes:
- Chocolate Chip Cookie Granola Bars from Sally’s Baking Addiction
- Biscoff Butter Cup Cupcakes from The Little Kitchen
- Biscoff Brownie Cake from Bakers Royale
- Biscoff Ice Cream from Katie’s Cucina