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

Pumpkin Banana Oat Bread

I did it again. I bought more bananas than I could possibly eat before they turned all spotty and mushy. And since my mom isn't here to eat my brown bananas (I promise I don't force them on her, she actually enjoys them!), I did the only logical thing: feed my banana bread addiction with another sweet variety!

I know it's not technically pumpkin season, but that lonely can of pumpkin puree in my pantry has been staring me down for months. Plus, it's stinkin cold outside and I had to scrape frost off my windshield this morning and I worked out for nearly a full hour this afternoon and all I want is something warm and cozy to stuff in my mouth. There. Now I feel justified.

Pumpkin Banana Oat Bread (no butter or oil added!) [click to print]
Makes one loaf

• 1-1/4 c. flour
• 1/2 c. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 2 tsp. pumpkin pie spice
• 1 c. old fashioned oats
• 2/3 c. pumpkin puree
• 1 medium, very ripe banana, mashed (about 1/3 c.)
• 2 eggs, beaten
• 1 tsp. vanilla extract

1) Preheat oven to 350 F. Line 9x4 loaf pan with parchment paper, allowing at least 2" overhang on each side of pan, or generously coat with nonstick cooking spray. 

2) In bowl of stand mixer, whisk together all dry ingredients, including sugar, spices and oats. Beat in remaining ingredients and mix until well combined. 

3) Pour batter into pan and bake 50-60 minutes or until top springs back when touched lightly. Allow to cool in pan about 10 minutes, then remove to wire rack to cool completely. To serve, dust with powdered sugar. 

Source: Jasey's Crazy Daisy

Thick and Chewy Brown Butter Oatmeal Cookies

Unfortunately for my waist line, I have the bad habit of feeding my feelings with delicious (and occasionally average) desserts. My family has been struggling with some sad, hard things lately, so cookies are kind of a staple.

Last month when I was home for a visit, my mom reminded me how much she loved my Big Fat Chocolate Chip Cookies, made with a generous serving of brown butter, and gently suggested that an oatmeal cookie version would probably be one of the tastiest things in the world.

Oh, mom. You are right again!

Thick and Chewy Brown Butter Oatmeal Cookies [click to print]
Makes a lot...I let some ravenous friends/family start devouring before I counted...I'll update you when I have more self control!

• 1 c. unsalted butter
• 1 c. brown sugar, packed
• 1 c. granulated sugar
• 2 eggs, large, lightly beaten
• 3 c. old-fashioned oats
• 1-1/2 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/4 tsp. cinnamon

1) Preheat oven to 350 F. Line baking sheet with parchment paper or coat with nonstick cooking spray and set aside. 

2) Brown the butter. To do this, heat butter in saucepan over low heat, stirring continuously, until the butter turns a golden brown color. It's totally normal for it to hiss and bubble a lot in the first few minutes, but then it will calm down and look a little frothy on the surface. Watch closely at this point, and keep heating until the butter turns a dark gold color. This will take about 15-20 minutes. Remove from heat and allow to cool to room temperature.

3) Combine butter and sugars in mixing bowl and cream until well combined. Slowly add eggs, in about two additions, mixing well between each addition. Whisk together remaining ingredients and slowly add in about three to four additions, scraping sides as needed. 

4) Scoop dough by heaping teaspoons onto baking sheet, spacing about 1-1/2" apart. Bake 7-8 minutes or until tops of cookies are no longer shiny. Or...you can go for gigantic cookies and scoop by 1/4 c. dough but you'll definitely be baking them longer, so keep an eye on them until the tops aren't shiny and the edges are just barely set. Allow to cool on baking sheet about 1-2 minutes before transferring to a wire rack to cool. 

Source: Adapted from Tracey's Culinary Adventures

No Bake Energy Bites

Normally, the battle to eat health food is a losing battle. The siren call of sweet treats is steady and constant. But with these little no-bake energy bites, you get the best of both worlds! These chewy little cookie bites are packed with so many good-for-you things, with a few chocolate chips...but, hey! Chocolate is good for you, too, these days! 

No Bake Energy Bites [click to print]
Makes about 24 bites


1 c. oatmeal
1 c. coconut flakes
1/2 c. peanut butter
1/2 c. chocolate chips
1/2 c. ground flaxseed
1/3 c. honey
1 tsp. vanilla
1 tsp. cinnamon

Combine all ingredients in large bowl and mash with your hands until everything is well combined. Chill for 1 hour. Scoop into 1" balls and enjoy! Store in airtight container in fridge for up to a week...if they last that long!


Source: Slightly adapted from Smashed Peas and Carrots