When you open Instagram, do you find yourself scrolling through cooking videos in hopes of gaining inspiration and some fun new faves? You’re not alone — Katie loves looking at viral recipes that she hopes to make herself. In an effort to actually get cooking, she and her friend Kelly Rizzo have started a new video series called Is It As Good As It Looks?
In these witty and ultra-watchable tutorials, this dynamic duo tries their hand at the recipes currently dominating social media. On the menu this week? Cookie butter granola studded with almonds, cashews, pecans, pumpkin seeds, and sunflower seeds.
Unlike previous installments of this series, this recipe has a pedigree. It comes from culinary creator-slash-granola expert Teri-Ann Carty, who originally posted all the deets on her blog. You can expect sweet, rich flavor from maple syrup, coconut, cinnamon, ginger, and nutmeg.
“I have been dying to make granola,” Katie says. But did the end result actually live up to all the hype? You’ll have to watch to find out.
Cookie Butter Granola
Servings: 12 cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 3 cups gluten-free oats
- 1 cup raw almonds
- ½ cup each raw cashews and pecans roughly chopped
- ½ cup each pumpkin and sunflower seeds
- ½ cup dried unsweetened coconut
- 1 tbsp cinnamon
- 1 tsp each ground ginger and nutmeg
- ¾ tsp salt
- ½ cup each olive oil, maple syrup, and cookie butter
- 1 tbsp vanilla
Instructions
- Preheat the oven to 320 convection or 325 degrees Fahrenheit.
- Mix dry ingredients in a large bowl.
- Add liquid ingredients into a small saucepan. Place over medium heat on stovetop until combined.
- Pour wet over dry ingredients. Stir thoroughly to coat completely.
- Spread evenly on 1-2 baking sheets. Press granola firmly onto baking sheets, ensuring it’s not too thick or it won’t cook evenly.
- Place in the oven. After 20 minutes, turn the pans and place back in the oven for 10 more minutes.
- Wait for it to cool completely then transfer into mason jars.
