Maple Granola To-Go Breakfast Cookies
Maple Granola To-Go Breakfast Cookies requires around 45 minutes from start to finish. This recipe serves 12 and costs 75 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 150 calories, 4g of protein, and 7g of fat per serving. A few people really liked this breakfast. 22 people were impressed by this recipe. It is brought to you by Foodnetwork. A mixture of egg whites, fruit, rolled oats, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Try Granola Breakfast Cookies, Ginger Granola Breakfast Cookies, and Healthy Oatmeal Breakfast Cookies with Granola for similar recipes.
Servings: 12
Ingredients:
2 large egg whites, lightly beaten
1 cup mixed dried fruit, such as diced apricots, dates and pears, or blueberries, cranberries, currants and raisins
1/3 cup maple syrup
1/4 cup pecans, coarsely chopped
1/4 cup green pumpkin seeds (pepitas)
1 1/2 cups rolled oats
2 tablespoons sesame seeds
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/4 cup toasted wheat germ
1/4 cup whole almonds with skins, coarsely chopped
Equipment:
bowl
oven
sauce pan
baking sheet
muffin liners
muffin tray
Cooking instruction summary:
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. From Food Network Kitchen
Step by step:
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. 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.
9. Bake until set, about 45 minutes.
10. 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.
11. From Food Network Kitchen
Nutrition Information:
covered percent of daily need
