It’s very rare that I make the same batch of granola twice, but this Biscoff granola is so addictive that I can’t stop coming back to it time and time again. A hearty mixture of oats, nuts and seeds are drenched in a caramelised Biscoff coating and baked until crunchy, before stirring through chunks of sweet gooey dates – creating a breakfast topping that’s sure to add an extra element of indulgence to your morning.
Undoubtedly the best part of ordering a coffee when you’re out and about is the lotus biscuit that accompanies it. With a unique, moreish caramelised flavour and distinctive crunch it’s nothing but a disappointment that you only get one! I’ve made granola inspired by both snickers and nutella, so it seemed only right that I dedicate a recipe to one of the nations favourite biscuits too. And trust me, once you’ve tried this you’ll never go back to regular granola again.
Whilst both smooth and crunchy Biscoff spread will work in this recipe, I really do recommend using crunchy. The sticky caramelised sauce helps to form moreish clusters, of oats, nuts and seeds which are bursting with crunchy Biscoff chunks – making this a batch of granola which is just as irresistible as the biscuits themselves.
This granola packs in the distinct caramelised Biscoff taste, making it the perfect topping for a bowl of creamy chocolate protein nice cream or better yet – a great addition to my rocky road nice cream bowl. But it’s so addictive that I have been known to eat it straight from the jar too.
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
- 1 and 1/2 cups jumbo rolled oats
- 1/2 cup rolled oats
- 2/3 cup nuts – almonds, pecans, cashews
- 1/4 cup seeds – pumpkin and sunflower
- 1/2 cup crunchy Lotus Biscoff spread
- 2 tbsps coconut oil
- 1 and 1/2 tsps cinnamon
- 1/3 cup dried fruit – medjool dates
- Pre-heat the oven to gas mark 4 and line a large baking tray with grease proof paper.
- Add the oats, cashews and seeds to a large mixing bowl and stir until combined.
- Add the coconut oil or cacao butter to a small pan and set over a low heat and heat until melted.
Once melted, add the biscoff and cinnamon to the pan and stir gently until combined.
- Pour the biscoff mixture over the dry ingredients and stir well, ensuring everything is fully coated.
- Transfer the granola to the baking tray and bake in the center of the oven for 30-45 minutes or until golden brown and fragrant. Make sure to remove from the oven to stir every 5-10 minutes, to ensure that it bakes evenly and doesn’t burn.
- Remove from the oven and leave to cool fully before stirring through the dried fruit.
- Transfer to an airtight container where it will keep for up to 6 weeks.
Enjoy alone with chilled nut milk, sprinkled on your nice cream, porridge bowl or as a snack straight from the jar!