Maple Granola To-Go Breakfast Cookies

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.]

12 granola cookies
  • 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
  • Preheat the oven to 225 degrees F. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.

  • 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.

  • 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.

  • 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.

  • 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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    This recipe is featured in:

    Ultimate Baking Guide