This recipe was inspired by my friend Hilary who suggested I make a chocolate chip cookie granola. At first I had no idea how to go about making a cookie granola while still keeping it relatively healthy. If you’re just joining this blog, everything I do, I do relatively. While this is my least healthy granola it’s still a lot better for you than pretty much any you’ll buy at the store and even most recipes you’ll find on the internet. See, it’s all relative. If you want healthier granolas with less sugar then check out my other recipes in the Snacks section.
One day Justin treated me to a jar of Biscoff Spread, and the recipe for Chocolate Chip Cookie Chunky Granola was conceived. If you haven’t had Biscoff Spread it is amazing. Not so surprisingly, it’s also horrendously bad for you. It markets itself as Europe’s alternative to peanut butter. If Europeans are in fact eating this instead of peanut butter they must have an awesome work out/diet secret they’re keeping from the rest of us. Or they’re actually the ones keeping Spanx in business.
If you don’t have Biscoff spread this recipe would work equally well with Nutella or any type of nut butter. I would consider omitting the cinnamon if you don’t use the Biscoff because it was added to highlight the cinnamon flavor that’s in the spread.
3 cups oats (old fashion)
2 tbsp whole wheat flour
2 tbsp flax seed
1/4 cup sunflower seeds (raw)
1/4 cup peanuts (raw, chopped)
1/4 cup almonds (raw, chopped)
1/2 cup applesauce (unsweetened)
1/4 cup Biscoff spread
1/2 cup water
2 tsp cocoa powder
1/4 tsp salt
2 tsp cinnamon
1 tsp vanilla
1 tbsp white or brown sugar (optional)
1 tbsp mini chocolate chips
2 Biscoff cookies (optional)
Baking time: 1 hour
Preheat your oven 300°
Add all your wet ingredients (and salt) to a pot over low heat, you don’t want it to simmer. Stir to mix.
Mix your dry ingredients together.
And add your wet ingredients.
Mix thoroughly until there are no dry oats left.
Pour out onto lightly greased baking sheet.
And spread out evenly and thinly. Use 2 baking sheets if you need to.
Because of the addition of Biscoff spread I didn’t feel the need to add any more sugar. I realize my sugar wants are much less than the average individual so if you feel the desire to add more either add 1 tbsp of brown sugar to your wet mixture on the stove (to highlight the brown sugar flavor in the Biscoff spread) or sprinkle 1 tbsp of white sugar on your flattened granola right before you put it in the oven. You get away with needing less sugar if you sprinkle it on your granola because the granules don’t dissolve and that sweetness is the first thing that hits your tongue. Whatever though, it’s your choice.
Put in 300° oven for 1 hour.
Check your granola at about 45 minutes in. If the edges are starting to brown faster then you can toss it around and put it in for the remaining time.
Pull out of the oven and crumble a couple Biscoff cookies on top. This is also why I didn’t add any additional sugar.
Now you have a choice if you want whole chocolate chips in your granola, make sure it cools all the way before you add them (we’re talking a couple hours). If you want it to get a chocolate coating (the way I prefer), then add your chips a couple minutes out of the oven. With these mini chocolate chips, 1 tbsp is sufficient to add nice chocolate flavor to the entire batch, remember there’s cocoa powder in the granola too. If you’re using larger chips and you want them to melt, I would chop them up first.
This granola makes delicious cereal and the milk gets all chocolatey like with Cocoa Puffs. 🙂