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Maple Granola To-Go Breakfast Cookies

Maple Granola To-Go Breakfast Cookies
Yields
12 servings

Long slow bake, low heat – that’s what makes our granola bars work so well. Maple syrup keeps everything just moist enough to pack into muffin tins for a final bake – the perfect shape for stacking in the cookie jar.

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ingredients

1 ½
cups rolled oats
¼
cup whole almonds with skins, coarsely chopped
¼
cup pecans, coarsely chopped
¼
cup green pumpkin seeds (pepitas)
¼
cup toasted wheat germ
2
Tbsp sesame seeds
2
Tbsp unsalted butter
cup maple syrup
2
tsp pure vanilla extract
1
cup mixed dried fruit, such as diced apricots, dates and pears, or blueberries, cranberries, currants and raisins
2
large egg whites, lightly beaten
Nonstick cooking spray
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directions

Step 1

Preheat the oven to 225ºF. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.

Step 2

Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. Pour the syrup mixture over the oat mixture and stir to coat evenly.

Step 3

Spread the mixture on a baking sheet. Bake until golden brown, stirring occasionally, about 1 1/2 hours. Remove the mixture from the oven, but leave the oven on.

Step 4

Transfer the granola to a large bowl. Stir in the remaining maple syrup, the dried fruit and egg whites. Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each. Bake until set, about 45 minutes.

Step 5

Transfer the muffin tin to a rack and cool 15 minutes before unmolding. Store cooled granola up to 1 month at room temperature in a tightly sealed container.

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