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.
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  • Level: Easy
  • Yield: Makes: 12 granola cookies
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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. Remove from the heat and stir in the vanilla. Pour the syrup mixture over the oat mixture and stir to coat evenly. 
  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. 
  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. 
  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.
  6. From Food Network Kitchen