No Bake Granola Thumbprints with Lemon Curd
The theme of this past #SundaySupper was “no bake summer recipes,” and one of the questions asked during our Twitter chat was “When it comes to no-bake recipes do you think savory or sweet?” My answer: “I always think sweet, because my Mom makes no-bake oatmeal cookies that we simply refer to as NO BAKES.”
My friend Courtney chimed in that it might be a Midwest thing, as she lives in Ohio, and they’re just called “no bakes” down there, too. Maybe, like “pop” vs “soda,” you can always tell where a person grew up by how they refer to cookies of this kind. No matter what you call them, they’re really the perfect cookie for summer, and as I’ve recently discovered, you can get pretty creative with them, too.
I figured it would be no problem to sub out traditional old fashioned oats with the new Bob’s Red Mill Gluten Free Granola, and I was right. Either flavor would be great in these cookies, but here I’ve used the Honey Oat Granola. Made with whole grain, gluten free oats, these granolas are crunchy and lightly sweet. They’re perfect on top of yogurt or fruit, and it turns out that you can [no] bake with them, too! These granola thumbprints take just 5 minutes to stir up. Once they’re cool, top them with lemon curd or your favorite jam.
Want to win a bounty of Bob’s Red Mill Gluten Free Granola? One lucky winner will win a case of each flavor – that’s 8 (1 lb.) bags! Enter the giveaway using the Rafflecopter below the recipe! Open to U.S. and Canada residents only, thank you!
- 3 cups Bob's Red Mill Gluten Free Honey Oat Granola
- 1/2 cup almond butter
- 1/2 cup packed light brown sugar
- 1/4 cup honey
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/3 cup lemon curd or jam
- Place granola in food processor and pulse until coarsely ground.
- In medium saucepan, stir together almond butter, brown sugar, honey and corn syrup; heat to boiling over medium-high heat, stirring constantly.
- Remove from heat; stir in vanilla and granola. Let cool 5 minutes, then shape mixture into balls slightly smaller than golf balls. Place on parchment-lined rimmed baking pan; press thumb into each cookie to make an indentation.
- Let cool completely, then fill cookies with lemon curd or jam. Cookies are best eaten the day they are made.
Adapted from Betty Crocker
This post was written by me on behalf of Bob’s Red Mill, who provided me with granola for recipe development and giveaway purposes. I was not otherwise compensated for writing this post, and all opinions are 100% my own.