Here's what you'll need:
For the cake:
✨ 4 eggs
✨ 1 cup coconut sugar
✨ 1 tsp vanilla paste or extract
✨ 1 cup gluten-free all purpose flour
✨ ¼ cup cocoa powder
✨ 1 tsp baking powder
✨ Pinch of salt
✨ 3 tbsp milk (used almond)
For the filling:
✨ 1 cup (vegan or regular) heavy whipping cream
✨ ½ cup coconut sugar
✨ 2 tbsp cocoa powder
✨ ¼ cup Hot Cocoa Granola Butter®
✨ Handful of mini marshmallows
For the coating:
✨ ½ cup dark chocolate chips
✨ 1 tsp coconut oil
✨ Powdered sugar
Here's what you'll do:
✨ Preheat your oven to 350 f and line a baking sheet (about 10x15 inches) with parchment paper.
✨ To make the cake batter, beat the eggs, sugar, and vanilla extract until it is well incorporated. In a separate bowl, sift the flour, cocoa powder, baking powder, and salt.
✨ Gradually add the dry ingredients into the wet ingredients.
✨ Bake the cake for about 8-9 minutes or until the cake springs back when touched. Do not overbake otherwise it will break when folding.
✨ Once the cake is done baking, invert it onto a kitchen towel, remove the parchment paper, and sprinkle the bottom with cocoa powder. Carefully roll the cake and towel together and allow it to cool completely in this rolled position.
✨ To prepare the filling, whip together all of the listed ingredients until the mixture gets soft and fluffy.
✨ Gently unroll the cake and remove the towel. Spread the hot cocoa filling carefully over the cake, leaving a small border around the edges.
✨ Carefully roll the cake back up, without the towel.
✨ Melt the chocolate chips with the coconut oil and pour on top of the roll.
✨ Place it seam side down on a serving platter and in the fridge for about 10 minutes or until the chocolate has set. Sprinkle it with powdered sugar when ready to serve!
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Why have plain waffles when you can have COOKIES & CREAM waffles?!
]]>Here's what you'll need:
🧇 1 cup almond flour
🧇 ¼ cup coconut flour
🧇 1 tsp baking powder
🧇 Pinch of salt
🧇 3 tbsp Cookies & Cream Granola Butter® (add more if you prefer sweeter)
🧇 2 eggs
🧇 1 cup milk
🧇 1 tsp vanilla extract
🧇 Opt. mini white chocolate chips
🧇 Oil for greasing
For the glaze:
🧇 1 tbsp Cookies & Cream Granola Butter®
🧇 3-4 tbsp coconut yogurt
🧇 Crushed cookies
Here's what you'll do:
🧇 In a mixing bowl, combine the flour, baking powder, and pinch of salt.
🧇 In a separate bowl, mix together the wet ingredients including the Cookies & Cream Granola Butter®.
🧇 Pour the wet ingredients into the dry and mix gently until combined.
🧇 Preheat your waffle iron and lightly grease it with oil to prevent sticking.
🧇 Pour the batter in and spread it evenly using a spoon.
🧇 Close the iron and cook for about 10 minutes or until the waffles look golden brown.
🧇 Carefully remove the waffles and serve with the glaze and maple syrup. Enjoy!!!
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Here's what you'll need:
❤️ 1 cup all-purpose flour
❤️ 2 tbsp unsweetened cocoa powder
❤️ 2 tbsp red beet powder (can sub with cocoa powder + add red food coloring)
❤️ 2 tsp baking powder
❤️ ¼ tsp baking soda
❤️ ½ tsp salt
❤️ 2 tbsp granulated sweetener of choice
❤️ 1 cup greek yogurt
For the filling
❤️ ¼ cup Brownie Batter Granola Butter®
❤️ Cream cheese
For the topping:
❤️ 1 egg + 1 tbsp water, for egg wash
❤️ Optional: 2 tbsp coarse sugar
Here's what you'll do:
❤️ Preheat oven to 375 F. Line a baking sheet with parchment paper; set aside.
❤️ In a large bowl, whisk together the flour, cocoa powder, red beet powder (if using), baking powder, baking soda, salt, and sweetener until well combined.
❤️ Add in the greek yogurt and mix until fully incorporated.
❤️ Lay the dough on a lightly floured surface and shape into a ball.
❤️ Cut the dough into 8 equal pieces, and form each piece into a ball.
❤️ Flatten each ball of dough out and put ~1 tsp of the Brownie Batter Granola Butter® in the middle of each. Then, place ~1 tsp of cream cheese on top of the GB in each.
❤️ Fold the sides over the filling, pinch them together, and use your hands to shape into a ball. Place on the prepared baking sheet.
❤️ In a small bowl, beat the egg and water together for the egg wash.
❤️ Brush the egg wash on top of each bagel, then sprinkle the coarse sugar on top if desired.
❤️ Bake for 20-22 minutes or until golden. Enjoy!
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Here's what you'll need:
🍪 2 sheets puff pastry, thawed according to instructions (can sub GF version)
🍪 1 cup Cookie Dough Granola Butter®
🍪 ⅔ cup brown sugar
🍪 1 tsp vanilla extract
🍪 2 tbsp milk (plus more if needed - can sub non dairy version)
🍪 ¾ cup oat flour
🍪 ½ tsp baking soda
🍪 ⅔ cup chocolate chips
Here's what you'll do:
🍪 Preheat air fryer to 400F.
🍪 In a bowl, mix together the Cookie Dough Granola Butter®, brown sugar, vanilla extract, milk, oat flour, and baking soda. You can add more milk by tablespoons if the dough is a little thick!
🍪 Then, fold in the chocolate chips. Place and chill the cookie dough in the fridge for ~15 minutes.
🍪 Remove from the fridge, scoop the dough and roll into 1-2 tbsp sized balls (you should get about 10-12).
🍪 Cut each of your puff pastry sheets into 6 rectangles.
🍪 Working with one at a time, take a rectangle of puff pastry and place a cookie dough ball in the middle.
🍪 Then, lightly brush the edges of the puff pastry with water, fold the sides over the dough, and pinch to ensure the ball is completely closed (this is important, so the cookie dough doesn’t spill out while in the air fryer). Repeat with the remaining puff pastry and cookie dough balls.
🍪 Spray the bottom of the air fryer basket, and place the cookie dough bites in (depending on the size of your air fryer, you may need to do this in 2 batches). Spray the tops of the cookie dough bites or brush with melted butter.
🍪 Air fry at 400F for 5-7 minutes, or until golden brown.
🍪 Dust with powdered sugar if desired. INHALE!
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Here's what you'll need:
🥤 1 cup vanilla ice cream (could sub vegan ice cream)
🥤 2 tbsp Cookies & Cream Granola Butter®
🥤 ⅓ cup milk (could sub dairy-free milk)
🥤 1 tsp vanilla extract
🥤 2-3 cookies of choice
🥤 1-2 tbsp protein powder (add more or less as you’d like)
🥤 Ice cubes
🥤 Whipped cream
Here's what you'll do:
🥤 Add all ingredients to a blender and blend until smooth and creamy.
🥤 Pour into a glass, add whipped cream & one crushed cookie & enjoy!!!
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Chef Ari has been perfecting this gem for the last couple of years and it 100% lives up to the hype 🔥 A creamy vanilla base + homemade chocolate granola cluster dust + vegan white chocolate chips 🥹🥹 Plus, it's totally plant-based, soy-free & gluten-free :)
This flavor is going FAST & only available to our VIPs so get some while you can by texting COOKIES to +1 (833) 634-1641 💥
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Here's what you'll need:
🍫 ½ cup dark chocolate chips + a couple of extra for center
🍫 ¼ cup butter
🍫 2-3 spoonfuls of Hot Cocoa Granola Butter®
🍫 ⅓ cup gluten-free flour mix or sub regular white flour
🍫 ¼ cup sugar (or ⅓ if needed sweeter)
🍫 Pinch of salt
🍫 2 eggs
🍫 2 egg yolks
🍫 1 tsp vanilla extract
Here's what you'll do:
🍫 Preheat your oven to 425 f.
🍫 Melt the butter and chocolate chips on the stovetop or microwave and set aside.
🍫 Add eggs and egg yolks to a large bowl and whisk together.
🍫 Add in the sugar, flour, salt, vanilla extract, and Hot Cocoa Granola Butter®. Mix gently using a spatula or spoon.
🍫 Pour in the melted chocolate and mix again, just for a few seconds (the batter should be almost liquid).
🍫 Pour the batter in 3-4 individual ramekins or a heart shaped mold. Place a couple of chocolate chips or a piece of chocolate in the middle of each ramekin and push it inside the batter so it's completely covered.
🍫 Bake for 7-8 minutes and remove immediately from the oven.
🍫 Allow the cakes to cool for 1-2 minutes after removing from the oven and then carefully remove them from the ramekins and set to cool on a wire rack. If you leave them in the ramekins for too long, they will continue to cook inside. Once cool, inhale!!!
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Here's what you'll need:
🍩 1 cup gluten-free flour mix (or sub for regular white flour)
🍩 2 tbsp cocoa powder
🍩 ½ cup sugar
🍩 1 tsp baking powder
🍩 ½ tsp baking soda
🍩 Pinch of salt
🍩 ¼ cup melted coconut oil or other neutral oil
🍩 ½ cup coconut yogurt or other
🍩 ½ cup almond milk (add more if needed)
🍩 Splash of vanilla extract
For the hot cocoa glaze:
🍩 2-3 tbsp Hot Cocoa Granola Butter®
🍩 3-4 tbsp almond milk
Here's what you'll do:
🍩 Preheat the oven to 350 f.
🍩 In a large bowl, combine the dry ingredients together.
🍩 In a small bowl, whisk together the wet ingredients.
🍩 Pour the wet into the dry and gently mix. Add more almond milk at this point if the mixture is too thick.
🍩 Place the batter in a ziplock bag and cut off one of the corners to add the batter to your donut mold.
🍩 Bake for about 12 minutes or until a toothpick inserted comes out clean.
🍩 To make the glaze: Combine the Hot Cocoa Granola Butter® with almond milk and mix until well combined.
🍩 Once the donuts are done, allow them to cool completely before dipping into the glaze.
🍩 Top with sprinkles and enjoy!
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Need some Valentine's Day treat inspo? We got you 🫶🏼
]]>1. Red Velvet Protein Cake by @scriptsandspoons (pictured - could sub Brownie Batter GB & red food coloring!)
2. Brownie Batter Heart Truffles by @thebitemykitchen
3. Strawberry Shortcake Protein Baked Oats by @dishingupspice
4. Dark Chocolate Brownies w/ Vanilla GB Swirl by @happybakedayshow
5. Chocolate Strawberry Bark by @cacaoforcoconuts_
6. Valentine's Date Bark by @marissaswholelife
7. Brownie Batter Rolls w/ Red Velvet Cream Cheese Frosting by @happybakedayshow
8. Blackberry Chocolate GB Cups by @whatrobineats
9. Vanilla White Chocolate Crunch Cups by @happyhealthyhopey
10. Chocolate Strawberry Protein Bars by @dishingupspice
Or if you're in a bind, you can always dip some strawberries in Brownie Batter GB, pop in the freezer for 10 min, and voila!!!! Happy love day, loves 😍
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S'mores Donuts made with Brownie Batter Granola Butter®... need we say more?!
]]>Here's what you'll need:
🍩 1 cup all-purpose flour
🍩 ¼ cup cocoa cocoa powder
🍩 1 tsp baking powder
🍩 1 tsp baking soda
🍩 ¼ tsp espresso grounds
🍩 ½ tsp salt
🍩 2 tbsp butter, melted
🍩 ½ cup buttermilk (or ½ cup milk + 1 ½ tsp vinegar)
🍩 1 tsp vanilla extract
🍩 1 egg
🍩 ½ cup granulated sugar
🍩 ¼ cup brown sugar
For the dark chocolate ganache:
🍩 ½ cup milk
🍩 ⅔ cup dark chocolate chips
🍩 2 tbsp Brownie Batter Granola Butter®
Other toppings:
🍩 Crushed graham crackers
🍩 Mini marshmallows
Here's what you'll do:
🍩 Preheat oven to 350F. Spray a donut pan with non-stick spray of choice and set aside.
🍩 In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Set aside.
🍩 In a separate medium bowl, whisk the melted butter, buttermilk, vanilla, egg, and sugars together.
🍩 Pour the wet mixture into the dry, and whisk until smooth and there are no pockets of flour.
🍩 Put the batter into a large ziploc bag or piping bag, and pipe the batter into each cavity in the prepared donut pans, filling each cavity about ⅔ full.
🍩 Bake for 8-10 minutes, or until when you poke your finger into the top of the donut, the donut bounces back. Cool for 2 minutes and then transfer to a wire cooling rack to cool completely.
🍩 To make the ganache, add the chocolate and heavy cream to a medium microwave-safe bowl, and microwave at 20-second intervals until the chocolate is melted and is smooth when whisked together. Then, add in the Brownie Batter Granola Butter® and mix until smooth (the mixture will thicken to a ganache texture).
🍩 Once the donuts are completely cooled, dip each donut into the ganache and set on a cooling rack. Immediately sprinkle with crushed graham crackers and place a few mini marshmallows on top of each donut. Enjoy!!!
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Here's what you'll need:
🫐 1 cup all-purpose flour
🫐 2 cups cake flour (or 1 ¾ cups all-purpose flour + ¼ cup cornstarch whisked together)
🫐 1 tbsp baking powder
🫐 ½ tsp baking soda
🫐 2 tbsp granulated sugar
🫐 1 ½ tsp salt
🫐 12 tbsp butter, cold and cut into cubes
🫐 1 ⅓ cups buttermilk
🫐 1 cup blueberries, fresh or frozen
🫐 ⅓ cup Banana Bread Granola Butter®
Here's what you'll do:
🫐 Preheat oven to 425F. Lightly grease a 10” cast iron skillet or round baking pan; set aside.
🫐 In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt.
🫐 Add in the cubed butter, and use a pastry cutter or two knives to mix until the mixture is crumbly with pea-size chunks.
🫐 Pour in the buttermilk and mix with a fork until combined, be careful not to overmix! The dough should be soft enough to scoop.
🫐 Gently fold in the blueberries.
🫐 Use a ½ cup to scoop the dough and place in the prepared skillet or pan.
🫐 Top each biscuit with ~1 tsp of the Banana Bread Granola Butter® and spread.
🫐 Bake for 20-22 minutes, or until golden brown.
🫐 Remove and serve warm with butter, honey & more Banana Bread Granola Butter® if desired!
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Chocolate lovers, listen up!!!
]]>Here's what you'll need:
🤎 2 refrigerated pre-made pie crusts (we used a GF one!)
🤎 1 egg + 1 tbsp water, for egg wash
🤎 Chocolate frosting of choice, for topping
For the Brownie Batter filling:
🤎 3 tbsp butter
🤎 3 tbsp Brownie Batter Granola Butter®
🤎 ¼ cup dark chocolate chips
🤎 ½ cup + 1 tbsp sugar
🤎 1 tbsp brown sugar
🤎 ½ tsp salt
🤎 2 eggs (divided into 1 egg + 1 yolk)
🤎 ¼ cup all-purpose flour
🤎 ¼ cup + 1 tbsp cocoa powder
🤎 1 tsp vanilla
Here's what you'll do:
🤎 Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
🤎 To make the filling, start by adding the eggs, sugars, and vanilla to a large bowl. Beat together until light and fluffy.
🤎 Brown the butter by adding the butter to a saucepan over low heat. Once completely melted, turn the heat to medium high. Let it sputter, and once it goes silent, remove from heat. Pour it into a bowl and add the chocolate chips and Brownie Batter Granola Butter®. Stir until the chocolate is completely melted.
🤎 When the eggs are done whipping, add the chocolate mixture and stir to combine. Add the flour, cocoa powder, and salt and whisk until just combined.
🤎 On a floured surface, slightly roll out the pie crust. Use a 3” round cutter to cut out rounds.
🤎 Spoon ~1 tbsp of the brownie batter into the middle of half of the rounds.
🤎 Lightly brush the edges with egg wash, and then use a fork to crimp the edges together.
🤎 Transfer the hands pies to the prepared baking sheet. Brush the tops with egg wash.
🤎 Bake for 15-18 minutes, or until the edges are slightly golden.
🤎 Remove from the oven, let cool on a cooling rack.
🤎 Once cooled, spread chocolate frosting of choice or more Brownie Batter Granola Butter® on top!
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It's literally swiss miss in a jar - the perfect addition to winter lattes, overnight oats, and ice cream sundaes 😍 Hot Cocoa is only available on our site for a super limited time, so grab a jar, warm up by the fire & enjoy!! 🔥🍫
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Here's what you'll need:
✨ ¼ cup dairy free butter, softened
✨ ¼ cup Sugar Cookie Granola Butter®
✨ 4oz dairy free cream cheese
✨ 1 tbsp vanilla extract
✨ ⅓ tsp almond extract
✨ 1 egg
✨ 1 ½ cups gluten-free all purpose flour
✨ ½ tsp baking powder
✨ ¼ tsp salt
For the vanilla frosting:
✨ 6 tbsp dairy free butter
✨ 1 ½ cups powdered sugar
✨ 1 ½ tbsp almond milk
✨ ½ tsp vanilla
✨ Optional: sprinkles, for topping
Here's what you'll do:
✨ Preheat your oven to 350F. Line a 9x9” baking pan with parchment paper; set aside.
✨ In a large bowl, beat together the softened butter, Sugar Cookie Granola Butter®, and sugar until creamy. Add in the cream cheese, vanilla and almond extracts, and beat together until the mixture is smooth. Then, add in the egg and gently whisk it in.
✨ Add in the flour, baking powder, and salt. Mix until the batter is thick and smooth.
✨ Add the batter to your pan, and spread it out into a thin, even layer.
✨ Bake for 20-23 minutes, or until a toothpick inserted into the middle comes out clean. Let cool completely.
✨ While cooling, make the vanilla frosting. In a mixing bowl, beat together the butter, powdered sugar, milk, and vanilla until the mixture is creamy and smooth.
✨ Once the bars are completely cooled, spread the frosting across the top of the bars. Top with sprinkles & more Sugar Cookie Granola Butter® if desired. INHALE!
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Here's what you'll need:
❤️ All-purpose flour, for dusting
❤️ 2 sheets puff pastry, thawed according to instructions
❤️ ½ cup Sugar Cookie Granola Butter®
❤️ 1 large egg, beaten
For the coating:
❤️ 4 tbsp butter, melted
❤️ Granulated sugar
Here's what you'll do:
❤️ Line a baking sheet with parchment paper.
❤️ Lay the puff pastry sheet flat on a lightly floured surface. Spread the Sugar Cookie Granola Butter® to cover the sheet.
❤️ Then, brush the edges with the beaten egg. Fold the sheet in half, press the edges, and place on the prepared baking sheet. Repeat with the remaining sheet of puff pastry. Refrigerate until stiff and completely chilled (~1 hour).
❤️ Preheat the air fryer to 350F.
❤️ Remove the puff pastry from the refrigerator and use a small round cutter or round glass to cut out 6 rounds from each sheet, 12 total. Then, use a 1-inch round cutter to cut out the center of each pastry round.
❤️ Working in batches, place the donuts in the air fryer at least 1 inch apart. Air fry at 350F for 10-12 minutes. Transfer to a wire cooling rack.
❤️ After slightly cooled, brush the cronuts with the melted butter and then roll in a bowl of granulated sugar to completely coat. If you're feeling spicy, dip in extra GB while you inhale!!
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Here's what you'll need:
✨ 2 cups cake flour
✨ 1 ½ tbsp cornstarch
✨ ½ tsp baking powder
✨ ½ tsp salt
✨ ½ cup unsalted butter, softened
✨ ¾ cup granulated sugar
✨ 1 egg, at room temp
✨ 1 tsp vanilla extract
✨ ½ tsp almond extract
✨ ¼ cup sour cream or full-fat plain greek yogurt
For the frosting:
✨ ¼ cup butter, softened
✨ 1 cup powdered sugar
✨ 1 tsp vanilla extract
✨ 2 tbsp heavy cream
✨ ⅓ cup Sugar Cookie Granola Butter®
✨ Sprinkles, for garnishing
Here's what you'll do:
✨ In a medium bowl, whisk together the cake flour, cornstarch, baking powder, and salt; set aside.
✨ In a large mixing bowl, beat together the butter and sugar until combined and it’s light and fluffy. Add in the egg, vanilla extract, and almond extract. Stir to combine. Then, add in the sour cream or greek yogurt and mix well until combined.
✨ Add the dry ingredients to the wet, and mix until just combined. Cover with plastic wrap and chill in the fridge for at least 1 hour.
✨ Preheat the oven to 350F. Line a baking sheet with parchment paper; set aside.
✨ Once chilled, remove the dough from the fridge. Scoop out the dough into balls (~3 tbsp of dough for each cookie), dust your hands with powdered sugar, and roll into balls.
✨ Place the cookie dough balls to the prepared baking sheet, about 3 inches apart. Use the bottom of a glass dipped in powdered sugar to slightly flatten the cookies (they should be about ½” thick).
✨ Bake for 9-11 minutes, until just lightly golden, rotating the baking sheet halfway through.
✨ While the cookies are cooling completely, beat the butter for the frosting until light and creamy.
✨ Add in the powdered sugar, vanilla extract, and heavy cream. Beat until light and airy.
✨ Frost cookies with the frosting, leaving a small rim on the outside. Then place ~1 tsp of Sugar Cookie Granola Butter® on top of the frosting, and then gently spread and swirl. Top with sprinkles and enjoy!
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This GB is thick, creamy, and tastes *exactly* like Tollhouse Cookie Dough (but without feeling icky after you down half a jar 😉)
Cookie Dough w/chips will be available through the winter season online, but always in your fave retailers - Wegmans, Sprouts, Fresh Thyme, and select Whole Foods. Click here to find a store near you and click here to purchase Easy Stir Cookie Dough for yourself!!! 🍪🍪
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When bagels + french toast collide 🫶🏼
]]>Here's what you'll need:
🪩 ¾ cup all purpose flour
🪩 ½ cup whole wheat flour
🪩 2 tsp baking powder
🪩 ¼ tsp baking soda
🪩 ½ tsp salt
🪩 1 tbsp granulated sweetener of choice
🪩 1 cup greek yogurt
For the filling:
🪩 Cream cheese
For the topping:
🪩 1 egg + 1 tbsp water, for egg wash
🪩 4 tbsp Vanilla Granola Butter®
🪩 3 tbsp sugar + 3 tsp cinnamon
Here's what you'll do:
🪩 Preheat oven to 375F. Line a baking sheet with parchment paper; set aside.
🪩 In a large bowl, add the flour, baking powder, baking soda, salt, and sweetener, and whisk to combine.
🪩 Add in the greek yogurt and mix until fully incorporated.
🪩 Lay the dough on a floured surface and shape into a ball with your hands.
🪩 Cut the dough into 4 pieces and form the pieces into balls.
🪩 Flatten each ball of dough out, and put ~1 tbsp of cream cheese in the middle of each.
🪩 Fold the sides over the cream cheese, pinch them together, and use your hands to shape into a ball.
🪩 In a small bowl, beat the egg and water together for the egg wash.
🪩 Brush the egg wash on top of each bagel, then spread 1 tbsp of the Vanilla Granola Butter® on top of each bagel bomb.
🪩 Sprinkle the cinnamon sugar mixture on top of each bagel bomb.
🪩 Bake for 20-22 minutes or until golden brown. Enjoy!!!
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Here's what you'll need:
☕️ 1 cup flour
☕️ 1 cup greek yogurt
☕️ 1 ½ tsp baking soda
For the cinnamon sugar coating:
☕️ ¼ cup coconut sugar or granulated sugar
☕️ 2-3 tsp cinnamon
For the maple coffee glaze:
☕️ 1 tbsp coconut oil, melted
☕️ ½ cup cup maple syrup
☕️ ¼ cup Coffee Granola Butter® OR 2 tbsp fresh brewed coffee
For the cinnamon cream cheese topping:
☕️ 4oz. cream cheese
☕️ 1 tbsp maple syrup
☕️ 1 tsp cinnamon
Here's what you'll do:
☕️ Preheat oven to 375F. Butter a medium skillet or baking dish; set aside.
☕️ In a medium bowl, combine the flour, greek yogurt, and baking soda.
☕️ Mix together until a dough forms (you may need to use your hands to fully incorporate).
☕️ In a separate small bowl, mix together the coconut sugar and cinnamon for the cinnamon sugar coating.
☕️ Scoop the dough out (about 2 tbsp per ball) and use your hands to roll into a round shape.
☕️ Roll around the ball in the cinnamon sugar coating, making sure to completely cover the surface. Repeat until the dough is gone.
☕️ Place the dough balls into the prepared skillet or baking dish.
☕️ In a small bowl, whisk together the melted coconut oil, maple syrup, and Coffee Granola Butter®.
☕️ Drizzle the maple coffee glaze mixture over the dough balls in the skillet or baking dish.
☕️ Bake for 20-22 minutes.
☕️ While baking, beat together the ingredients for the cinnamon cream cheese topping.
☕️ Remove the monkey bread from the oven, allow to cool for 10 minutes, and then top with the cream cheese topping & more GB if desired!!
Want the 411 on all things Granola Butter®? Sign up for our VIP list to be the first to know about new flavors, limited edition launches & sales! 🕺🩷
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Some of your creations we've been loving lately! 🩷✨
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1. Banana Bark by @absurd.snacks
2. Fiber Packed Power Balls by @gluten_free_mom
3. Creamy Banana & GB Oatmeal by @lucietraverse
4. Chocolate GB Pretzel Bites by @rooted.in.abundance
5. Matcha Coconut Smoothie Bowl by @_madebymal_
6. Oatmeal Choc Chip Cookies by @wellnesswithhoney_
7. Sugar Cookie Protein Baked Oats by @cookingkatielady (pictured!)
8. Birthday Cake Bites by @karinabakeswithlove
9. Sugar Cookie Energy Bites by @sophs.clean.eats
10. Chocolate Chip Banana Bread by @not_just_batter
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Here's what you'll need:
🍎 1 package (2 sheets) puff pastry, thawed according to instructions
🍎 1 apple, cut into thin slices
🍎 2 tbsp maple syrup
🍎 2 tbsp caramel sauce
🍎 1 tsp cinnamon
🍎 1 tsp vanilla extract
🍎 4 oz cream cheese, softened
🍎 2 tbsp Original Granola Butter®
Here's what you'll do:
🍎 Preheat oven to 350F.
🍎 In a medium bowl, combined the thinly sliced apple, maple syrup, caramel sauce, cinnamon, and vanilla extract. Mix to make sure the apple slices are completely coated; set aside.
🍎 On a piece of parchment paper, cut each sheet of puff pastry into 6 rectangles (making 12 total). Fold the edges slightly in to create a well in the middle of each rectangle for the filling.
🍎 Spread ~1 tbsp cream cheese in the center of each rectangle, and then spread ~2 tsp of the Original Granola Butter® on top of the cream cheese.
🍎 Arrange the sliced apples coated in the caramel maple mixture evenly on top of the filling in each puff pastry rectangle.
🍎 Bake for 10-12 minutes, or until the edges of the puff pastry are golden brown.
🍎 Enjoy warm and topped with powdered sugar and extra caramel sauce & GB if desired!
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Here's what you'll need:
🍪 ¼ cup rolled oats
🍪 ¼ cup flour
🍪 1 tbsp sugar
🍪 1 tbsp honey
🍪 1 tbsp almond milk
🍪 1 tbsp melted butter
🍪 ¼ tsp baking powder
🍪 ¼ baking soda
🍪 Chocolate chips
🍪 2 tbsp S’mores Granola Butter®
Here's what you'll do:
🍪 Preheat air fryer to 350F.
🍪 In a medium bowl, combine the flour, oats, sugar, honey, almond milk, melted butter, baking powder, and baking soda. Mix until well combined.
🍪 Fold in the chocolate chips.
🍪 Divide the batter in half, and roll into 2 cookie dough balls. Place the balls on a piece of parchment paper that will fit on the bottom of the air fryer.
🍪 Using the back of a spoon, make divots on the top of each dough ball. Then, place 1 tbsp of the S’mores Granola Butter® into the divots.
🍪 Air fry for 6-8 minutes. Let cool and INHALE.
Want the 411 on all things Granola Butter®? Sign up for our VIP list to be the first to know about new flavors, limited edition launches & sales! 🕺🩷
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We chatted about our options internally as a team *a lot* and we landed on organic, expeller-pressed, high-oleic sunflower oil. It's neutral tasting, has a long enough shelf life, and creates the same delicious creamy texture you already know & love.
A little more background into some common questions we've been getting:
Re: allergies - sunflower seed allergy is not too common, but it does occur. Like the other oils, the allergic reaction is caused by proteins in crude sunflower oil. Those proteins are mostly removed during the refining process - Oat Haus uses an organic high-oleic RBDW (Refined) expeller-pressed sunflower oil. As only trace amounts of the protein that can cause an allergy are present after refining, most people with an allergy to sunflower seeds are fine consuming refined sunflower seed oil. Nonetheless for folks with a very severe sunflower seed allergy (including anaphylaxis responses), refined sunflower oil may still pose a threat and we recommend discussing with your doctor.
Re: online claims about seed oils - the majority of claims we see online that seed oils are not healthy come from non professional sources and are not based on clinical studies. Contrary to these opinions, most studies show that sunflower oil is indeed a healthy fat - see Mark Sisson's explanation. Furthermore, the sunflower oil that we use in our Granola Butter® is organic and high-oleic, meaning it is higher in monounsaturated fats which are good for heart health. TLDR - not all sunflower oil is created equal, but we're using the best of the best!
To sum it up - our goal is not to be an exclusive wellness brand that's only available to a small percentage of people. We want to make Granola Butter® as accessible as we can to as many people as possible. One of the hardest parts about running a business is knowing that you can't make everyone happy and for everyone this change has impacted - we hear you and we see you 🫶🏼 We know change isn't always easy, but we try to be as transparent and real with you all as we can - it's tough running a small business & navigating these waters, so we appreciate your support endlessly. Always here to listen to feedback, questions, comments & concerns, so don't hesitate to get in touch 🩷
XO,
The Oat Haus Team
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These mini apple pie cheesecake bites are SO delicious and easy!
Here's what you'll need:
🥧 1 ¼ cup all purpose flour
🥧 2 tsp baking powder
🥧 ¼ tsp baking soda
🥧 ½ tsp salt
🥧 1 tbsp granulated sweetener of choice
🥧 1 cup greek yogurt
For the apple pie filling:
🥧 3 medium apples, diced small
🥧 2 tbsp water
🥧 ⅓ cup maple syrup
🥧 1 tbsp cinnamon
🥧 1 tsp vanilla
🥧 1 tbsp lemon juice
🥧 2 tbsp Vanilla Granola Butter®
🥧 8 oz cream cheese
For the topping:
🥧 ½ cup butter, melted
🥧 ½ cup sugar + 2 tbsp cinnamon, for cinnamon sugar coating
Here's what you'll do:
🥧 Preheat the air fryer to 350F.
🥧 To make the apple pie filling, add the diced apples and water to a large pan over medium heat. Cover and let cook until the apples are soft (~5 minutes).
🥧 Then, add in the maple syrup, cinnamon, vanilla, and lemon juice. Mix and allow to simmer over medium heat until liquids are slightly thickened. Mix in the Vanilla Granola Butter® and remove from heat. Allow to cool.
🥧 In a large bowl, add the flour, baking powder, baking soda, salt, and sweetener; whisk to combine.
🥧 Add in the greek yogurt and mix until fully incorporated.
🥧 Lay the dough on a floured surface and cut the dough into 8 pieces. Form the pieces into balls.
🥧 Flatten each ball of dough out and put ~1 tbsp of cream cheese in the middle of each. Then, place ~1 tbsp of the apple pie filling on top of the cream cheese.
🥧 Fold the sides over the filling, pinch them together, and use your hands to shape into a ball.
🥧 Place a piece of parchment paper on the surface of the air fryer basket and spray with nonstick cooking spray.
🥧 Working in batches, place the balls into the air fryers, ~2” apart. Spray the tops of the balls with cooking spray.
🥧 Air fry at 350F for 8-9 minutes, or until golden brown.
🥧 Remove the balls from the air fryer, brush the tops with melted butter and then roll into the cinnamon sugar mixture. Dip in more Vanilla Granola Butter® for extra yum. Enjoy!
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One last hurrah for Pumpkin Spice szn 🧡
]]>Here's what you'll need:
✨ 1 ¼ cup all purpose flour (can sub 1:1 GF flour)
✨ 2 tsp pumpkin pie spice
✨ 2 tsp baking powder
✨ ½ tsp salt
✨ ¾ cup granulated sugar
✨ ¼ butter, melted (can use vegan butter)
✨ ½ cup pumpkin puree
✨ ⅓ cup milk of choice
✨ 2 tsp vanilla extract
For the topping:
✨ ⅓ cup Pumpkin Spice Granola Butter®
✨ ½ cup chopped pecans
✨ ½ cup granulated sugar
✨ ½ cup brown sugar or coconut sugar
✨ 1 ½ cups hot water
Here's what you'll do:
✨ Preheat oven to 350F. Coat an 8” cast iron skillet or 8” square baking pan with nonstick cooking spray; set aside.
✨ In a large bowl whisk together the flour, pumpkin pie spice, baking powder, salt, and granulated sugar. Set aside.
✨ In a medium bowl, whisk together the melted butter, pumpkin puree, milk, baking powder, salt, and granulated sugar. Then, pour the wet ingredients into the dry ingredient mixture, and stir until well combined. The batter should be thick!
✨ Spread the batter into the prepared pan. Then, dollop the Pumpkin Spice Granola Butter® on top of the batter, and use a toothpick or knife to swirl around. Set aside.
✨ Next, make the topping. In a medium bowl, mix together the granulated sugar and brown or coconut sugar. Stir in the pecans to combine.
✨ Sprinkle this mixture on top of the cake batter.
✨ Immediately pour the hot water onto the topping and DO! NOT! STIR!
✨ Place the pan on a baking sheet and bake for 50-60 minutes, until the center is set (although there will be a sauce formed underneath the cake from the water and sugar combining).
✨ Allow to cool for 15 minutes. Then, sprinkle with powdered sugar and/or ice cream and whipped cream if desired. Enjoy!!
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Here's what you'll need:
🪩 ⅓ cup Original Granola Butter®
🪩 ⅓ cup Pumpkin Spice Granola Butter®
🪩 ⅓ cup Vanilla Granola Butter®
🪩 Shredded coconut flakes
🪩 Granola
🪩 Cacao nibs or choc chips
🪩 Toasted bread of choice
Here's what you'll do:
🪩 Dollop the Granola Butter® on top of a board.
🪩 Spread to slightly combine the flavors and create a swirl.
🪩 Top with shredded coconut flakes, granola, cacao nibs and/or any other desired toppings. Fruit, marshmallows, graham crackers or pretzels would also be amazing with this!
🪩 Dip toasted bread/toppings into the GB and enjoy :)
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Here's what you'll need:
💫 1 cup chocolate chips
💫 ¼ cup coconut oil
💫 ½ cup Brownie Batter Granola Butter®
💫 ¾ cup coconut sugar
💫 2 eggs
💫 1 cup flour
💫 ¼ cup cocoa powder
💫 ½ tsp baking powder
💫 ¼ tsp salt
For the pumpkin cheesecake swirl:
💫 8 oz cream cheese, softened
💫 ⅓ cup sugar
💫 1 tsp vanilla extract
💫 1 egg
💫 2 tbsp Pumpkin Spice Granola Butter®
💫 ¼ cup pumpkin puree
Here's what you'll do:
💫 Preheat the oven to 350F. Lightly grease an 8-inch cast iron skillet and set aside.
💫 In a medium bowl, melt together the chocolate chips and coconut oil in the microwave at 30-second intervals or in a saucepan over the stove. Then, whisk in the Brownie Batter Granola Butter®. Let cool and set aside.
💫 In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
💫 To the chocolate mixture, whisk in the coconut sugar and eggs.
💫 Then, add the dry ingredients into the wet and mix until fully combined. The batter will be thick!
💫 Spread the batter into the prepared cast iron skillet.
💫 To make the pumpkin cream cheese swirl, start by beating together the softened cream cheese, sugar, vanilla extract, and egg.
💫 Divide the cream cheese mixture into two bowls. In the second bowl, whisk in the Pumpkin Spice Granola Butter® and pumpkin puree.
💫 Alternate dolloping the plain cheesecake mixture and pumpkin cheesecake mixture on top of the brownie batter in the skillet, and use a toothpick or knife to swirl and create a marbled design.
💫 Bake for 30-35 minutes.
💫 Enjoy warm with a scoop of ice cream if desired!!
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1. Pumpkin Spice GB Swirled Ice Cream
2. Granola Butter Truffles (sub Pumpkin Spice GB!!)
4. GB Pumpkin Pie (pictured)
8. Choc Chip Banana Bread (sub Pumpkin Spice GB!!)
10. Pumpkin Fritters
What are you making this week?! 😋🦃
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Here's what you'll need:
🧡 2 sheets puff pastry, thawed according to instructions
🧡 2-4 tbsp Pumpkin Spice Granola Butter®
🧡 ¾ cup granulated sugar
🧡 2 tbsp cinnamon
🧡 1 egg + 1 tsp milk, for egg wash
Here's what you'll do:
🧡 Preheat oven to 375F. Lightly grease 8 spots in a muffin tin; set aside.
🧡 In a small bowl, combine the granulated sugar and cinnamon.
🧡 Roll out one sheet of thawed puff pastry into an 11x15” rectangle.
🧡 Spread 1-2 tbsp of the Pumpkin Spice Granola Butter® onto the sheet of puff pastry. Sprinkle with the cinnamon sugar mixture until evenly coated.
🧡 Cut the puff pastry in half lengthwise. Then, cut each strip in half again. You should have 4 equal strips of dough.
🧡 Roll each piece like a snail, and place into the prepared muffin tin.
🧡 Repeat with the remaining puff pastry sheet.
🧡 Brush the tops of each cruffin with the egg wash. Bake for 40-50 minutes until they are a deep golden brown.
🧡 Allow to cool in the pan for 10 minutes, then remove from the pan.
🧡 Roll each cruffin in the remaining cinnamon sugar mixture until completely coated. Enjoy!
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