Biscoff Granola Recipe – Easy Homemade Oats & Flax Seed

Last Updated on 2 months by Neha Deshmukh

Biscoff Granola Recipe – Easy Homemade Oats & Flax Seed

Hey everyone! I’m so excited to share this recipe with you – it’s become a total staple in my house. Seriously, once you try homemade granola, you’ll never go back to the store-bought stuff. This Biscoff Granola is extra special because of that amazing cookie butter flavor. It’s perfect for breakfast, a snack, or even a little treat sprinkled on yogurt. Let’s get baking!

Why You’ll Love This Recipe

This Biscoff Granola is seriously addictive! It’s crunchy, perfectly sweet, and packed with wholesome ingredients like oats and flaxseed. Plus, the Biscoff cookie butter takes it to a whole new level of deliciousness. It’s super easy to make, and honestly, the smell while it’s baking is heavenly. You’ll be hooked after the first bite, I promise!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious granola:

• 3 cups old fashioned oats (about 270g)
• 0.25 cup wheat germ (about 30g)
• 0.25 cup milled flaxseed (about 30g)
• 0.5 tsp salt
• 0.5 tsp cinnamon
• 0.25 cup brown sugar (about 50g)
• 0.25 cup honey (about 80ml)
• 0.25 cup Biscoff cookie butter spread (about 60g)
• 1 tsp vanilla extract

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your granola turns out just right:

• Biscoff Cookie Butter: This is the star of the show! It adds such a unique and delicious flavor. If you can’t find it, you could try another speculoos cookie butter, but Biscoff is really the best.
• Wheat Germ: Don’t skip this! It adds a lovely nutty flavor and a boost of nutrients. It’s the outer layer of the wheat kernel and is packed with vitamins and minerals. If you can’t find it, you can substitute with another 0.25 cup of oats.
• Milled Flaxseed: This is a fantastic source of omega-3 fatty acids and fiber. Milled flaxseed is easier for your body to absorb than whole flaxseeds. You can find it pre-milled, or you can grind whole flaxseeds yourself in a coffee grinder.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, preheat your oven to 150°C (300°F). Line a large baking pan with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a mixing bowl, combine the oats, wheat germ, milled flaxseed, salt, and cinnamon. Give it a good mix to make sure everything is evenly distributed.
3. Now for the good stuff! In a microwave-safe bowl, add the honey and Biscoff cookie butter. Microwave in 30-second intervals, stirring in between, until it’s all melted and smooth.
4. Stir the brown sugar into the melted mixture until it dissolves, then add the vanilla extract.
5. Pour the wet mixture over the dry ingredients. Mix everything together really well until the oats are evenly coated.
6. Spread the granola mixture onto the prepared baking pan in an even layer.
7. Bake for 40 minutes, stirring every 15 minutes. This ensures everything gets nice and golden brown and crunchy.
8. Once it’s done, let the granola cool completely before transferring it to an airtight container. This is important – it will crisp up as it cools!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect granola:

• Don’t overcrowd the pan: Spreading the granola in a thin, even layer is key for even baking and maximum crunch.
• Stir, stir, stir! Stirring every 15 minutes prevents burning and ensures everything gets toasted evenly.
• Cool completely: Seriously, don’t skip this step! The granola will get much crunchier as it cools.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the honey for maple syrup or agave nectar – use the same amount (0.25 cup).
• Gluten-Free Adaptation: Make sure your oats are certified gluten-free if you’re avoiding gluten.
• Spice Level: Add a pinch of nutmeg or cardamom for a warmer, more complex flavor. My grandma always added a tiny bit of cardamom!
• Nut Addition: Incorporate about 1/2 cup of chopped almonds, walnuts, or pecans into the dry ingredients for extra crunch and flavor. My husband loves adding walnuts.

Serving Suggestions

This granola is so versatile! Here are a few of my favorite ways to enjoy it:

• With milk or yogurt and fresh fruit for breakfast.
• As a topping for smoothie bowls.
• Straight out of the jar as a snack (no judgement!).
• Sprinkled over ice cream for a little extra crunch.

Storage Instructions

Store your cooled granola in an airtight container at room temperature for up to 2 weeks. It might lose some of its crunch over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

• How do I prevent my granola from burning? Stirring every 15 minutes is the key! Keep a close eye on it during the last 10-15 minutes of baking.
• Can I make this granola ahead of time? Absolutely! It actually tastes even better after a day or two.
• What is wheat germ and why use it? It’s the nutrient-rich core of the wheat kernel, adding a nutty flavor and a boost of vitamins and minerals.
• Can I use a different type of cookie butter? You can, but Biscoff really is the best for that signature flavor.
• How can I make the granola clusters bigger? Don’t stir too much during baking. Gently press the granola together a bit when you spread it on the pan.