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thick and chewy biscoff almond granola bars

5 from 1 vote

These bars are great tucked in a lunchbox, backpack, CARE package from home for college students, as a treat before exercising or a handy dessert.

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We went camping last weekend in the mountains of Virginia and I had great plans to blog numerous recipes.  One was a complete disaster and bad weather dampened my desire to take photos of the second dish.  Don’t get me wrong, we had a terrific time and it was just the break we needed.  Sometimes when you lack Internet access and all contact with the outside world, it’s easy to forget all about what you planned to do. 

The Park Rangers said there were 10-15 bear sightings each day in the campground.  We didn’t see black bears but did see signs they had been climbing an apple tree.  We saw several white tail deer and lots and lots of dogs, which would explain why we didn’t see bears.  

 

This recipe however, is not a disaster.  This is the third variation I’ve made and deem this recipe completely blog worthy!  Thick and chewy really says a lot about these bars.  They are sweet, but not overly so.  The Biscoff is present but not overpowering.  They are perfectly tasty!

 

This was my first time to buy, and sample, Biscoff.  Why, oh why, didn’t I just leave it alone?  This stuff is as bad as Nutella.  Creamy, sweet and totally satisfying – I could eat a whole jar one spoonful at a time.
These would be great in a lunchbox, backpack, a CARE package from home for college students, as a treat before exercising or as a handy dessert.  I believe oats qualify for breakfast food so you can totally eat some when you get up in the morning!  I hope you enjoy these as much as we do!
Thick and Chewy Biscoff Almond Granola Bars

Biscoff Almond Granola Bars Recipe

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 bars
Course: Granola Bar
Author: Tricia
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5 from 1 vote
These bars are great tucked in a lunchbox, backpack, CARE package from home for college students, as a treat before exercising or a handy dessert.

Ingredients

  • 2 1½ cups old-fashioned oats
  • 1 cup sliced almonds
  • â…“ cup oat flour, oats chopped in a food processor until similar to flour
  • 3 tablespoons unsalted butter
  • â…” cup honey
  • ¼ cup brown sugar
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • â…“ cup Biscoff, creamy
  • ¼ heaping teaspoon cinnamon

Instructions

  • Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper. Set aside.
  • Mix the old-fashioned oats and almonds together on a sheet pan and bake for 10-12 minutes, stirring a few times, until lightly browned. Remove from the oven and reduce the temperature to 300°F.
  • While the oats are toasting combine the butter, honey, brown sugar, vanilla and salt in a medium sauce pan. Heat on medium until the mixture begins to boil. Stir and boil for just a few seconds and remove from the heat. (Tip: don’t walk away as this mixture could quickly boil over.)
  • In a large mixing bowl combine the oat flour, cinnamon and Biscoff. Add the toasted almonds and oats. Pour the honey mixture over the oats and Biscoff and stir with a rubber spatula to combine.
  • Pour the granola into the prepared pan. Place a piece of foil or waxed paper over the top and firmly press the mixture into an even, smooth pan of granola.
  • Bake for 25 minutes or until puffed and lightly browned. Cool for a few hours before cutting. Store in an airtight container.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 357kcal | Carbohydrates: 46g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 53mg | Potassium: 255mg | Fiber: 5g | Sugar: 23g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
Since I was the last blogger in the whole world to try Biscoff, I think I’ll also be last this year to post something with pumpkin in it!  I’ve previously posted the best Pumpkin Pie Smoothie ever so give that one a try if you need a quick pumpkin fix.  I can’t believe it’s September already – but I love it.  Bring on the colorful leaves, cool nights and all that family time.  Hope you have a wonderful weekend.
Thanks so much for stopping by!
Tricia

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27 Comments

    • Tricia Buice

      Hi Pam. Biscoff is a shortbread cookie that has been turned into a creamy spread like peanut butter. You could easily substitute peanut butter for biscoff spread if you can’t find it. Good luck!

      Reply

  3. Mary Younkin

    These look magazine worthy, Tricia! I've never seen such perfect looking bars. For the record, I'm a member of BEA as well. When I saw your first picture, I immediately went to the kitchen grabbed a small (I'm all about portion control, ya know. HA) spoon and scooped some Biscoff to snack on while I read the rest of your post. Delicious!

    Reply

  5. scrambledhenfruit

    I love the Biscoff cookies, so I haven't dared try the spread. These bars would be a good excuse to jump off of that bridge though- there's oatmeal in the ingredients so I could totally make a case for them being a healthy breakfast food. :)<br />BTW, are you going to the event at Castiglia's?

    Reply

  6. Chris Scheuer

    Worse than Nutella Tricia, way worse! 🙂 Now that you're on the Biscoff wagon, watch out. I do have to say you're starting out quite "proper", incorporating it into something quite healthy, like granola bars, they look fabulous and make the Biscoff much more legal. 🙂

    Reply

  7. Wendy

    Welcome to Biscoff Eaters Anonymous, Tricia! All members bring their own jar and spoon to meetings as we gather in a circle and exchange recipes, all the while knowing that the addictive cookie butter is best straight from the jar! 🙂 I try so hard not to open a jar without a baking project in process. I don't think it is so bad to eat whats left in the jar but given a whole jar to myself….

    Reply

    • Tricia Buice

      Hey Wendy – thanks for the warm welcome to the BEA meeting! See the explanation above for the straight cuts – I did make sure the bars were fully cooled before cutting so I think that helps. Basically – sharp knife, a ruler or straight edge, score first then cut. Enjoy!

      Reply

  8. Monica

    How did you cut those granola bars into razor sharp edges like that?! Well done. I tasted my first biscoff cookie just a few weeks ago on vacation in SF. It is good stuff! I'm absolutely thinking things like granola bars and back-to-school/Fall foods and snacks right now so this is timely. And I love that last picture!

    Reply

    • Tricia Buice

      I press the mixture into the pan before baking and that helps make a thick dense bar. I used a very sharp, big, thin knife and used a ruler to make straight cuts. Don't cut all the way through on the first pass, just score it. Go back and cut all the way through. Without a lot of fruit and whole nuts, they just don't crumble like some will.

      Reply

  10. Donna Elick

    My daughter has been asking about camping and honestly I am not that adventurous. Perhaps exploring during the day and hotel at night?!?! I have been wanting to try biscoff, but the fear of liking it too much has occurred to me. These bars look fantastic I love the precision cuts!

    Reply

  13. Tanna at The Brick Street Bungalow

    I have never even tasted Biscoff. Sounds like something I should remedy (or NOT for the waistline. LOL). These bars are almost too beautiful to eat. <br /><br />I can feel the change coming though we have just endured the hottest week of our year… and lately, I've been having the urge for a long roadtrip… it is the fall feeling. 😉 Glad you didn't SEE a bear! blessings ~ tanna

    Reply