Granola breakfast cookies
Granola breakfast cookiesSubscribe to Sainsbury's magazine
These moreish cookies are perfect for a grab-and-go breakfast, or for replenishing energy after exercise. Packed with oats, dried fruit, nuts and seeds, they’re loaded with a variety of vitamins and minerals as well as slow-release energy to keep you going throughout the day. See our tip to make them vegan or gluten free
- 150g Taste the Difference whole rolled porridge oats
- 75g wholemeal plain flour
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- ½ tsp bicarbonate of soda
- 100g coconut oil (for dairy free) or butter, melted
- 50g light muscovado sugar
- 50g (about 2 tbsp) clear honey
- 1 tbsp almond butter (or other nut butter)
- 40g Medjool dates (about 2), pitted and finely chopped
- 40g dried cranberries
- 40g whole skin-on almonds, roughly chopped
- 25g mixed seeds
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a large baking sheet with baking paper. Put 50g of the oats into a small food processor and whiz until finely ground. Tip into a large bowl with the remaining whole oats, flour, spices, bicarbonate of soda and a generous pinch of salt, and mix well.
- Put the coconut oil or butter, sugar and honey into a pan and heat gently until the sugar has dissolved. Stir to combine, then stir in the almond butter and chopped dates. Add the oil and honey mixture to the dry ingredients, then mix in the cranberries, almonds and seeds.
- Roll the mixture into balls – about 60g each – pressing the mixture together as you roll, then arrange on the prepared baking tray, well spaced apart. Press down lightly. Bake for 12-14 minutes until golden brown and slightly crisp, then leave to cool for 30 minutes on the tray. Transfer to a wire rack to cool completely.
Tip For vegan
Use coconut oil rather than butter and maple or agave syrup instead of honey.
For gluten free
Swap the flour for gluten-free plain flour and check your oats are GF certified.