These Nature Valley cinnamon almond biscuits are a homemade copycat of the classic crunchy granola bar, transformed into a tender, biscuit-like treat. They combine the warm spice of cinnamon with the nutty crunch of almonds, all held together in a satisfyingly crumbly yet chewy texture. This recipe works because it uses simple pantry ingredients and a straightforward method, giving you a delicious snack that’s perfect for breakfast on the go or an afternoon pick-me-up.
Ingredients
- 2 cups (200 g) old-fashioned rolled oats
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) sliced almonds
- 1/2 cup (100 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120 ml) honey
- 1/2 cup (115 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) milk (any kind)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, flour, sliced almonds, brown sugar, cinnamon, baking soda, and salt. Stir until well mixed.
- In a separate bowl, whisk together the honey, melted butter, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until everything is evenly moistened and a thick, sticky dough forms.
- Scoop out heaping tablespoons of the dough (about 2 tablespoons or 30 g each) and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Gently flatten each ball with the palm of your hand to about 1/2 inch (1.25 cm) thick. They won’t spread much, so shaping them evenly helps them bake uniformly.
- Bake for 12–15 minutes, or until the edges are golden brown and the tops look dry and set. The centers will still feel slightly soft, but they’ll firm up as they cool.
- Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will crisp up as they cool.
Tips
- Don’t overmix: Stir the dough just until the flour is incorporated. Overmixing can make the biscuits tough rather than tender.
- Use old-fashioned oats, not instant: Instant oats will make the biscuits mushy and they won’t hold their shape as well. If you only have quick oats, pulse them a few times in a food processor to get a coarser texture.
- Check for doneness: Ovens vary, so start checking at 12 minutes. The biscuits should be a deep golden brown around the edges. If they look too pale, bake for another minute or two.
- For extra crunch: Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes until fragrant before adding them to the dry ingredients. This deepens their nutty flavor.
Serving Suggestions
These biscuits are wonderful on their own, but they also shine when paired with a hot cup of coffee or tea. For a more indulgent treat, crumble one over a bowl of vanilla ice cream or yogurt. You can also sandwich a scoop of peanut butter or Nutella between two biscuits for a quick dessert.
Variations
- Chocolate Chip: Fold in 1/2 cup (90 g) of mini chocolate chips along with the almonds for a sweeter twist.
- Dried Fruit: Swap the almonds for 1/2 cup (80 g) of raisins or dried cranberries. If using dried fruit, reduce the milk to 1 tablespoon (15 ml) to keep the dough from getting too sticky.
- Spiced: Add 1/4 teaspoon of nutmeg and 1/8 teaspoon of cloves along with the cinnamon for a warmer, more complex spice profile.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. The texture will be slightly more delicate, but the taste will be just as good.
Storage and Reheating
Store the biscuits in an airtight container at room temperature for up to 5 days. They will stay crisp if kept in a cool, dry place. For longer storage, you can freeze them in a single layer in a freezer-safe bag for up to 3 months. To reheat, place them on a baking sheet in a 300°F (150°C) oven for 5–7 minutes to refresh their crunch. If you prefer them softer, a quick 10-second zap in the microwave works too.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats? Yes, but the texture will be softer and less chewy. If you use quick oats, reduce the milk to 1 tablespoon (15 ml) and expect a more tender crumb.
Why are my biscuits falling apart? This usually happens if the dough is too dry. Make sure you measure the flour correctly by spooning it into the cup and leveling it off. Also, be sure to pack the brown sugar firmly. If the dough seems too crumbly, add an extra tablespoon of milk.
Can I substitute the honey with maple syrup? Yes, you can use an equal amount of maple syrup. The flavor will be slightly different, and the biscuits may be a bit less sweet and more prone to spreading, so keep an eye on them while baking.
How do I know when they are done? The edges should be a deep golden brown and the tops should feel dry to the touch. The centers will still be slightly soft, but they will firm up as they cool. Don’t overbake, or they’ll be too hard.
Can I make these vegan? Yes, replace the butter with coconut oil (solid, not melted) and use a plant-based milk like almond or oat milk. The honey can be swapped for agave syrup or brown rice syrup. The texture will be slightly different, but they’ll still be delicious.
Are these biscuits healthy? They are made with whole-grain oats, almonds, and no refined sugar (using honey and brown sugar instead). They are a good source of fiber and healthy fats, but they are still a treat, so enjoy them in moderation.
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