Cookie Butter Granola



Boy, has it been a crazy week. It’s a good thing I planned these posts out ahead a time, or you’d all be lacking in food and beer pairings! I know, right! It is a scary, scary thought. I don’t even want to think about it. We are pretty much moved in. No, we have done absolutely no unpacking, but we did buy a sofa that isn’t covered in Cilantro hair! This is a major win in my book. Baby steps…baby steps. I made the granola right before we moved, in hopes that it would be a good snack while we were super busy and unable to do any cooking/baking. This granola is one of my favorites, and it saddens me that I’ve just shared it with you now! You all know of my deep obsession with cookie butter, so it should come as no surprise why I would like it in my granola. This recipe is the perfect breakfast item. I normally eat it with yogurt, whatever fruit is in season at the time, with a drizzle of honey. It’s hearty and delicious. It’s also great as an afternoon/late night snack, and great with a good Oatmeal Stout. It’s easy (which is awesome) and quick (which is even more awesome). It stores well, too! I know! There are so many positives!








Beer Love:

Beer: Bristol Brewing’s Winter Warlock
Brewed By: Bristol Brewing
Style: Oatmeal Stout
ABV: 6.50%
Description: Oatmeal stouts are one of my favorite styles of beers out there, and although they tend to satisfy more so in the Winter months, I enjoy it along side this granola recipe. I do suggest you do not crack one open at 6 in the morning (unless that is totally your thing), but it is great when you are enjoying this granola as a snack. This beer, like many other Oatmeal stouts similar to it, is everything you crave in a sweeter stout. It is chocolatey and robust and pairs very well with desserts. If you can’t come across this specific oatmeal stout, pick up which ever is local in your area!







Cookie Butter Granola
Prep Time
10 min
Cook Time
40 min
Total Time
50 min

Cookie Butter Granola

Cookie butter granola is great for breakfast or an all day snack! It is sweet, hearty and delicious!


  • 4 cups old fashioned oats
  • 1 cup cashews
  • 1 cup sliced almonds
  • 1/2 cup cookie butter
  • 2 tablespoons peanut butter
  • 1/3 cup light brown sugar
  • 2 tablespoons raw honey
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cayenne pepper (optional)


  • Preheat your oven to 325 degrees 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).
  • Stir the wet ingredients into the dry, until all ingredients are evenly dispersed.
  • Pour the mixture onto your prepared baking sheet and even out into a thin layer. Press down the granola to compact it.
  • Bake at 325 degrees F for 25 minutes. 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 cool completely on the baking sheet, then break into chunks and store in an airtight container for a month.
  • Serve with fruit, yogurt or all by itself!
  • Enjoy!


Hardware: * Measuring Cups * Measuring Spoons * Large Lipped Baking Sheet * Parchment Paper or Silicone Baking Mat * Mixing Bowls * Spoons * Whisk * Rubber Spatula * Airtight Container *


Other Granola Recipes!
Biscoff Granola Bars


Pumpkin Spice Granola


Chocolate Peanut Butter Granola


Categories: American Fare, Beer, Breakfast, Dessert, Food and Beer Pairings, Healthy, Recipes, Stout, Sweet
Tags: , , , , , , , , , , ,

23 thoughts on “Cookie Butter Granola

  • April 3, 2014 at 1:09 pm

    Being the huge cookie butter lover that I am, this granola wouldn’t last in our house for very long. Especially if I were in the middle of moving – I can’t think of a better excuse to keep snacking on this. Packing, moving, unpacking, not being able to cook – what’s a girl to do, but munch on this fabulous granola ;)?
    So glad to hear you’re all moved in. Yay!

  • April 4, 2014 at 9:41 am

    Cookie butter granola is probably the most innovative invention ever! So pinning this!

  • April 5, 2014 at 8:58 am

    That’s pretty much been my life Kathi! I still feel like I’ve gotten no where though! ha … I can’t believe I’m saying this, but I can’t wait until I’m able to devote my life to cooking/baking again! Thank you so much!

  • April 6, 2014 at 12:29 pm

    These look AMAZING!! all of you other granola recipes look great too!! YUM! I have wanted to try that cookie butter spread before… but sadly I’m Gluten Intolerant! Maybe one day they will come out with a Gluten-free one!! :)

  • April 6, 2014 at 12:58 pm

    This is the best idea EVER, I love cookie butter! And now I can have it breakfast! :) Pinned!

  • April 7, 2014 at 8:54 am

    Thank you Cailee! I’m so sorry you are gluten intolerant! I think we need to get on this asap, and create our own gluten-free cookie butter spread! I think there is a fortune to be made ;).

  • April 7, 2014 at 10:20 am

    I was just thinking about making a batch of granola. This sounds delish! Pinned :)

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  • October 11, 2014 at 8:41 am

    This made a lovely-looking batch of granola. I used Biscoff spread because there’s no Trader Joe’s near me, and I understand that they are the same thing, just produced by two different companies. It didn’t take 40 minutes in my cantankerous oven; it took about 25 to turn a lovely golden brown. It never chunked up; instead I’ve been sprinkling it on my morning yogurt. I always halve new granola recipes, and this made about 3 1/2 cups. It’s sweet (but not overly so) and salty with lots of crunch.

  • November 18, 2015 at 3:09 pm

    This failed for me. I followed the recipe, but it was overdone in 25 minutes and very dry. The cookie butter mixture was in no way “wet” either, so I think the recipe is missing oil or other liquid to make the ingredients clump together. I had a sinking feeling about that dryness when I put it in the oven, but assumed the cookie butter might melt and ooze over the oats. No such luck. Trust your intuition and skip this one.

  • November 18, 2015 at 3:17 pm

    I’m sorry this didn’t work out for you. Sometimes a recipe works for someone and doesn’t work for another, whether it’s the oven or just personal preference. I prefer my granola dry, so I would suggest adapting the recipe to your liking.

  • November 18, 2015 at 3:23 pm

    Thanks for responding. I prefer it dry as well, this just didn’t chunk at all.

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