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Granola breakfast cookies


Makes: 10
timePrep time: 15 mins
timeTotal time:
Granola breakfast cookies
Recipe photograph by Mike English

Granola breakfast cookies

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

Makes: 10
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
255Kcal
Fat
13gr
Saturates
7gr
Carbs
28gr
Sugars
14gr
Fibre
3gr
Protein
5gr
Salt
0.3gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 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

Step by step

Get ahead
The cookies will keep for up to a week in an airtight container.
  1. 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.
  2. 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.
  3. 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.

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