When I first started reading healthy living blogs, I couldn’t help but notice the huge consumptions and variations of nut butters each blogger would use/eat. As someone who has been dipping her spoon into Jif since she was able to eat real food, I was interested to try other types of nut butters.
I first tried hazelnut butter- Nutella. I like it but peanut butter is better (in taste and health.) Next was sunflower seed butter- SunButter. I absolutely loved it! It’s perfect for someone with a peanut allergy but I honestly just love the taste. I then tried almond butter and fell in love with that. Most recently I have been processing raw almonds to make my own creamy almond butter. If I had to choose which nut butter I liked best it would be very hard! I think peanut butter and almond butter would be a tie and sunflower seed butter would be a close second!
After seeing all of the variations of nut butter, I then saw Biscoff popping up everywhere in the blog world. Also known as “cookie butter”, Biscoff spread is more of a treat! The above nut butters have heart-healthy fats and low(er) sugar with the exception of Nutella. I still was interested in trying Biscoff so my mom bought me some over the weekend. I definitely don’t like it on top of oatmeal- too, too sweet!
I came across a Biscoff granola recipe from Laura at SPRINT2THETABLE and decided to use her recipe as a base with my own twist. Julie over at Peanut Butter Fingers added honey in her peanut butter granola and I thought that would help to coat the nuts (pecans and cashews) and bind the oats together. The sweetness comes from the Biscotti, of course, chopped dried mango and dark chocolate!!!!! I added in chocolate chips within 5 minutes of the granola cooling down causing it to melt and coat the cooked granola. It ended up turning out so good that I am currently stuffed with granola!
Chocolate crunch Biscotti granola
3/4 cup raw, old-fashioned oats
1/2 cup halved pecans (from my grandparents front yard!!!)
1/2 cup cashews*
3 oz. or one package of dried mango, chopped
3 tbsp Biscotti spread
1 tsp cinnamon
1 tsp vanilla
1 tsp honey
1/2 cup dark chocolate chips (added after baking)
Preheat oven to 325F.
Combine first 8 ingredients in a large bowl, mixing to combine.
Spread oat mixture onto a baking sheet sprayed with non-stick cooking spray. Bake for 30 mins.
Let cool for 5 -8 mins, adding chocolate chips and a quick stir. Let cool completely. Store in air-tight container.
*Note: I used roasted and salted cashews, so I added them the same time I added the chocolate chips. If you were to buy raw cashews they would bake with the other ingredients, of course.
It seriously is the best!