Chewy Cookie Butter Granola

Sometimes failure turns into a beautiful thing.

I mean, take the 80s, for instance. Mismatched earrings, stirrup pants, gigantic bangs...there are a few things that I am definitely not sad to see go. But on the other hand, I find myself owning and wearing an increasing amount of neon that just doesn't get old! It's like I'm walking around in multicolored bits of sunshine!

Which leads perfectly into my next comment. The sun is shining and it should feel like spring out there! But instead it's freezing cold and I'm a little sad. So, I decided to attempt (yet again) a batch of chewy granola bars...which turned into a complete and utter fail since they didn't seem to have any desire to remain in anything slightly resembling a bar shape.

So, I gave my crumbles a few tweaks and voila! Chewy granola! This stuff is a perfect ice cream topper, yogurt mix-in or whatever...just eat some!

Chewy Cookie Butter Granola [click to print]

• 1/4 c. butter, melted
• 1/4 c. agave nectar
• 1/4 c. brown sugar
• 1/2 c. Speculoos Cookie Butter
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 2 c. quick oats (not rolled)
• 1 c. unsweetened puffed rice cereal
• 3/4 c. cinnamon chips

1) For thicker bars, line 8" square pan with parchment paper or 9" square pan for thinner bars. In large bowl, combine oats and cereal; set aside. 

2) In saucepan, stir together butter, agave and sugar, stirring over low heat until sugar dissolves. Increase heat to medium-high until mixture begins bubbling. Reduce to low heat and allow to cook 2 minutes. Remove from heat and stir in cookie butter, vanilla and salt. Pour cookie butter mixture over dry ingredients and stir immediately to evenly coat, making sure there aren't any dry pieces.

4) In separate bowl, melt 1/2 c.cinnamon chips in 30 second intervals, stirring well between each nuke, until smooth. Stir into oatmeal mixture. Spread mixture onto prepared pan and sprinkle remaining cinnamon chips over mixture. Refrigerate until firm.

Source: Adapted from Bakerita

Choco-nana Crunch Bread

I'll be honest. I was a little skeptical about the success-ability of another version of the old banana bread. But with spotty bananas, a new bag of granola and a hankering for chocolate, what else was I supposed to do? I obviously had no choice.

With dark chocolate morsels and clusters of crunchy granola packed into every bite, this stuff is like a dream. The banana flavor isn't really strong, so don't worry about being overwhelmed by fruitiness. And even more good news, even after a couple days this bread is still awesomely moist.

Choco-Nana Crunch Bread [click to print]
Makes one loaf

• 1/2 c. applesauce
• 1 c. sugar
• 2 eggs
• 2-1/2 c. flour
• 1/4 c. plus 2 T. cocoa powder
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 medium bananas, mashed (about 1 c.)
• 1 c. whole milk
• 2 tsp. vanilla extract
• 1 c. granola (I used some Open Nature Dark Chocolate Hazelnut Heaven)
• 1/2 c. dark chocolate chips

1) Preheat oven to 350 F. Generously coat 9x5 loaf pan with nonstick cooking spray and set aside. 

2) In bowl of stand mixer, beat applesauce, sugar and eggs until smooth. In separate bowl, whisk together flour, cocoa, powder, soda and salt. In another bowl, whisk together bananas, milk and vanilla. Beat in half of flour mixture, then all of banana mixture, then remaining flour mixture, stirring until well combined. Stir in granola and chocolate chips.

3) Pour batter into prepared pan and bake 60-75 minutes or until top springs back lightly when touched. Cool about 10 minutes in pan before removing to wire rack to cool completely.