No spoon required! These quick and easy bars are baked up in muffin tins, making them the perfect portable breakfast, mid-morning snack or late day pick-me-up. They freeze beautifully too, so bake up a few batches to have on-hand!
Granola “To Go”:
- 1 1/2 cups oats
- 1/2 cup chopped or sliced nuts (we used pistachios)
- 1/4 cup wheat germ
- 1/3 cup maple syrup
- 1 tablespoon olive oil
- 1 tablespoon dark brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 egg white (may eliminate for allergy or dietary restrictions)
- 1 cup dried fruit, chopped if larger pieces (we used dried cherries)
Pre-heat oven to 350 degrees; line a 12-cup muffin tin with paper liners.
Mix oats, nuts, wheat germ, maple syrup, olive oil, brown sugar, cinnamon and salt in a large bowl. Add egg white and dried fruit and mix again.
Place 2 heaping tablespoons of the granola into each of the liners; use a spoon or a flat-bottomed 1/4 cup measure to firmly tamp the mixture down. Bake for 15 – 20 minutes or till golden brown. Let cool completely before removing from tins. Serve immediately or freeze in an airtight container for longer storage.
