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.
Directions for: Maple Granola To-Go Breakfast Cookies
Ingredients
1 cups rolled oats
cup whole almonds with skins, coarsely chopped
cup pecans, coarsely chopped
cup green pumpkin seeds (pepitas)
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
Directions
1. Preheat the oven to 225F. 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.
Source and Credits
Courtesy of Food Network Kitchen
See more: Bake, Breakfast, Brunch, Eggs/Dairy, Nuts, Snack