Maple Granola To-Go Breakfast Cookies Recipe

Name: Maple Granola To-Go Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups rolled oats; 1/4 cup whole almonds with skins, coarsely chopped; 1/4 cup pecans, coarsely chopped; 1/4 cup green pumpkin seeds (pepitas); 1/4 cup toasted wheat germ; 2 tablespoons sesame seeds; 2 tablespoons unsalted butter; 1/3 cup maple syrup; 2 teaspoons 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

Servings: persons

1 1/2 cups rolled oats
1/4 cup whole almonds with skins, coarsely chopped
1/4 cup pecans, coarsely chopped
1/4 cup green pumpkin seeds (pepitas)
1/4 cup toasted wheat germ
2 tablespoons sesame seeds
2 tablespoons unsalted butter
1/3 cup maple syrup
2 teaspoons 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

1
Preheat the oven to 225 degrees F. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.
2
Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat.
3
Remove from the heat and stir in the vanilla.
4
Pour the syrup mixture over the oat mixture and stir to coat evenly.
5
Spread the mixture on a baking sheet.
6
Bake until golden brown, stirring occasionally, about 1 1/2 hours.
7
Remove the mixture from the oven, but leave the oven on.
8
Transfer the granola to a large bowl.
9
Stir in the remaining maple syrup, the dried fruit and egg whites.
10
Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each.
11
Bake until set, about 45 minutes.
12
Transfer the muffin tin to a rack and cool 15 minutes before unmolding.
13
Store cooled granola up to 1 month at room temperature in a tightly sealed container.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups rolled oats, 1/4 cup whole almonds with skins, coarsely chopped, 1/4 cup pecans, coarsely chopped, 1/4 cup green pumpkin seeds (pepitas), and more.

Yes, Maple Granola To-Go Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Granola To-Go Breakfast Cookies

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