Usually I use cooked apples for making apple yogurt parfait (see http://motheralwaystoldme.blogspot.com/2024/02/better-late-than-never-recipes-graham.html), but this time I decided to try it with raw apples. Using Cookie Butter Granola sounded it would make for a good combo and it is!
Cookie Butter Granola
2 1/2 cups old-fashioned rolled oats (make sure to use gluten free, if needed)1/2 cup ground flax seed
1 cup chopped pecans
1/3 cup cookie butter
1/4 cup honey
1/4 cup water
1 teaspoon vanilla
1 teaspoon ground cinnamon
1. Preheat oven to 300°F. Line a baking sheet with parchment paper or Silpat liner; set aside.
2. In a large bowl, mix together the rolled oats and ground flax seed. Set aside
3. In a small sauce pan, heat the cookie butter, honey and water over medium-low heat, stirring constantly until smooth. Once the mixture is smooth, remove from heat and add vanilla and cinnamon until well incorporated.
4. Pour the cookie butter mixture over the oat mixture and stir until the oat mixture is evenly coated.
5. Spread the mixture onto the lined baking sheet in an even layer.
6. Bake at 300°F for 35-45 minutes. After baking for 15 minutes, using a spatula, flip large pieces of the granola over (this promotes getting nice big chunks of granola). Then repeat after 10 minutes. Check the granola again after 10 minutes. If it is starting to get too browned, pull it from the oven. If not, give it another stir and bake it for another 5-10 minutes. Keep a close eye on it too it doesn't over bake.
7. The granola may be a little soft coming out of the oven. Let it cool completely, uncovered, for at least an hour on the baking sheet. It should crisp up and become crunchy.
1/3 cup cookie butter
1/4 cup honey
1/4 cup water
1 teaspoon vanilla
1 teaspoon ground cinnamon
1. Preheat oven to 300°F. Line a baking sheet with parchment paper or Silpat liner; set aside.
2. In a large bowl, mix together the rolled oats and ground flax seed. Set aside
3. In a small sauce pan, heat the cookie butter, honey and water over medium-low heat, stirring constantly until smooth. Once the mixture is smooth, remove from heat and add vanilla and cinnamon until well incorporated.
4. Pour the cookie butter mixture over the oat mixture and stir until the oat mixture is evenly coated.
5. Spread the mixture onto the lined baking sheet in an even layer.
6. Bake at 300°F for 35-45 minutes. After baking for 15 minutes, using a spatula, flip large pieces of the granola over (this promotes getting nice big chunks of granola). Then repeat after 10 minutes. Check the granola again after 10 minutes. If it is starting to get too browned, pull it from the oven. If not, give it another stir and bake it for another 5-10 minutes. Keep a close eye on it too it doesn't over bake.
7. The granola may be a little soft coming out of the oven. Let it cool completely, uncovered, for at least an hour on the baking sheet. It should crisp up and become crunchy.
For Cinnamon Apple Yogurt Parfait:
Chop up 1/2 honeycrisp apple or your favorite apple and place in a small serving container. In a small bowl, mix together 1 teaspoon brown sugar, about 1/4 teaspoon cinnamon; add to apple and stir. A splash of maple syrup can be added as well. On top of the apples, add a small container of vanilla yogurt (I like Siggi's because it is not very sweet). Top with Cookie Butter Granola and a Biscoff cookie (optional).
Enjoy!
Enjoy!
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