Get Going with Granola
Adding a little sweet treat to your lunchbox can be done fresh from your own oven + ahead of time. I like to bake granola cookie wedges on the weekends for a treat option that is ready to eat when needed. During the week I will include them in lunches, as a quick on-the-go breakfast option or as a special delight to share with friends. They transport well + are light on the sugar + uses dark chocolate so they can help keep your energy up throughout the day. Having a few on hand can also provide you with a quick + wholesome snack when a sugary craving hits.
Granola Cookie Wedges
2017-03-30 12:03:04
A sweet treat that travels well + is great to make ahead of time
Cook Time
13 min
Ingredients
- 1/3 cup packed dark brown sugar
- 2 tablespoons canola oil
- 1 tablespoon butter - melted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 large egg white
- ½ cup chopped pecans
- 2.25 ounces all-purpose flour (about ½ cup)
- ½ cup quick-cooking oats
- ½ cup dark chocolate chips – at least 60-70% chocolate
- Cooking spray
Instructions
- Preheat oven to 350°.
- Combine first 7 ingredients in a large bowl; stir with a wooden spoon until well combined.
- Place chopped nuts in a small skillet over medium heat and toast for about 3-5 minutes, stirring frequently.
- Weigh flour and add with remaining ingredients to the sugar mixture. Stir until just combined.
- Scrape dough into a 9-inch glass pie plate coated with cooking spray. Spread the dough to the edges with a spatula.
- Bake for 13 minutes or until set. Cool slightly on a wire rack and cut into wedges.
Notes
- If you don’t have a kitchen scale to weigh the flour, lightly spoon flour into a dry measuring cup; level with a knife.
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