The chunkiest, hunkiest Biscoff Granola going! This crunchy breakfast treat is packed with nuts, seeds, fruit and of course Biscoff spread! The perfect naughty/nice combo for your AM blearies.
2025 is finally the year I teach myself to eat breakfast! Yep, I’m a chronic breakfast skipper, always opting for a cup of tea and a biscuit instead of preparing myself something nutritious. This Biscoff Granola is a nice way to trick myself into eating something a bit more substantial on a morning, I still get my biscuit kick but with a bunch of added nuts, seeds and fruit! Gotta get those 30 plants a week in, am I right?
Here’s what you’re going to need:
- Oats – Porridge oats, rolled oats, use your favorite.
- Mixed Nuts – I used a bag of mixed nuts from Aldi (What can I say, I’m an Aldi stan!) which contains walnuts, almonds, hazelnuts and cashews. I added an extra 50g of pecans from my baking cupboard but you can use any mix of nuts you like.
- Pumpkin & Sunflower Seeds – You can sometimes get these as a mixed bag which is more convenient.
- Sultanas – Any dried fruit works here, raisins or cranberries would be great. Or leave them out and replace them with chocolate chips. I’m not your mam, I’m not here to stop you!
- Ground Spices – Cinnamon, ginger and nutmeg are used here to really enhance the caramelised biscuit flavour.
- Sunflower Oil – Any flavourless oil will do here.
- Pure Maple Syrup – Use the pure stuff and stay away from anything that says ‘Maple Flavoured Syrup’!
- Biscoff Spread – Use the smooth kind but you can use any brand of biscuit spread, I’ve made this granola with Aldis version many times and it’s just as delicious.
- Vanilla Extract – The best you can afford
How to get the chunkiest granola:
There’s nothing worse that spending time on homemade granola only for it to come out fine and crumbly. Trust me, it happens to the best of us. The ultimate tip for getting those huge boulders of granola goodness is to really pack the unbaked granola into your pan. Squish it in real good but make sure it’s not too thick, if it’s too thick you won’t get those banging clumps.
More Granola Recipes:
Apple Pie Granola // Pumpkin Spice Granola
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Biscoff Granola
Ingredients
- 250g oats
- 250g mixed nuts, pecans, walnuts, almonds, hazelnuts, cashews all work well
- 100g pumpkin seeds
- 100g sunflower seeds
- 100g sultanas
- 1tsp ground cinnamon
- 1tsp ground ginger
- 1/2tsp ground nutmeg
- 125ml sunflower oil
- 125ml pure maple syrup
- 125g smooth biscoff spread
- 1tsp vanilla extract
Instructions
- Preheat the oven to 175c and line a large baking sheet with baking parchment.
- In a large bowl combine the dry ingredients and give it a good mix to make sure everything is evenly distributed.
- In a small saucepan add the wet ingredients and mix over a low heat until melted and combined.
- Pour the wet ingredients over the dry and mix well making sure all the dry ingredients are thoroughly coated.
- Spread the granola on the baking sheet in an even layer and press it in firmly, this is how you get the clusters.
- Bake for 20 minutes before turning the baking sheet and placing back in the oven for a further 10 minutes.
- Allow the granola to cool completely before breaking into chunks and transferring it to a large jar.
The Biscoff Granola turned out great and was a perfect addition to my breakfast, it has all the goodness of nuts, seeds, fruit, and the delicious Biscoff spread that made it even more delicious.
I’m in love with this granola! It’s the sweetest, chunkiest granola recipe I have ever made!
Biscoff granola looks delicious great meal idea, I have tried it as my breakfast. I am going to make it again.
I made this Biscoff granola, and it’s incredible! Crunchy, sweet, and so easy to make!