Maple Granola To-Go Breakfast Cookies
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Pecan (coarsely chopped)1 cup
Toasted Wheat Germ2 tbsps
Sesame Seed2 tbsps
Unsalted Butter1 cup
Maple Syrup2 tsps
Pure Vanilla Extract2 large
Egg White (lightly beaten)1.5 cups
Rolled OatDirections:
1
Preheat the oven to 225 degrees F
2
Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl
3
Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat
4
Remove from the heat and stir in the vanilla
5
Pour the syrup mixture over the oat mixture and stir to coat evenly
6
Spread the mixture on a baking sheet
7
Bake until golden brown, stirring occasionally, about 1 1/2 hours
8
Remove the mixture from the oven, but leave the oven on
9
Transfer the granola to a large bowl
10
Stir in the remaining maple syrup, the dried fruit and egg whites
11
Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each
12
Bake until set, about 45 minutes
13
Transfer the muffin tin to a rack and cool 15 minutes before unmolding
14
Store cooled granola up to 1 month at room temperature in a tightly sealed container
15
From Food Network Kitchen