You guys, this granola tastes like cookies. When I was abroad, I came home with three full jars of Speculoos in my luggage—a dessert spread made from spicy shortbread cookies. But when I got back the States, I found that of course they sell it at Trader Joe’s. I recommend using it on everything: fruit, waffles, toast, between graham crackers, on ice cream, on your fingers, etc. But I wondered: If Speculoos is so, so good for breakfast, why don’t I use it in granola?
4 c. rolled oats
1/4 c. quinoa
1/2 c. cranberries
3/4 c. RAW almonds & hazelnuts
1/2 c. flaxseeds
1 t. cinnamon
1 dash nutmeg
3-5 T. canola oil
1/4 c. agave or honey
1/4 c. Trader Joe’s Cookie Butter
Preheat the oven to 300°.
1. First, you have to pop your quinoa. This seems tedious, but it takes about 4 minutes. Do not use the quinoa if you do not pop it. That would make it inedible.
2. Heat Speculoos in a microwave safe bowl for 20 seconds at a time. It can burn, so be careful. You just want it gloopy and pourable.
3. Mix all dry ingredients together (EXCEPT cranberries). Then add the oil, followed by honey/agave and speculoos.
4. Spread onto two oiled baking sheets and bake in the oven for 25-30 minutes or until golden. Then add the cranberries and enjoy with yogurt, in cereal, or just by itself for a breakfast snack!