Blueberry granola breakfast cookies Recipe

Name: Blueberry granola breakfast cookies
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 cookies
Ingredients: 1 cup large-flake oats; 1/2 cup pecans; 1/2 cup pepitas; 1/2 cup flaked unsweetened coconut; 1/4 cup flaxseed; 3 tbsp unsalted butter, melted; 1/4 tsp salt; 1/2 cup dried blueberries; 1 egg white; 3 tbsp granulated sugar

Ingredients

1 cup large-flake oats
1/2 cup pecans
1/2 cup pepitas
1/2 cup flaked unsweetened coconut
1/4 cup flaxseed
3 tbsp unsalted butter, melted
1/4 tsp salt
1/2 cup dried blueberries
1 egg white
3 tbsp granulated sugar

	PREP TIME 10m	COOK TIME 1h	TOTAL TIME 1h10m
YIELD 12 cookies

Instructions

POSITION rack in centre of oven, then preheat to 325F.
Line a large baking sheet with parchment.
TOSS oats with pecans, pepitas, coconut, flaxseed, butter and salt in a medium bowl until well coated.
Spread on prepared sheet.
BAKE until pecan mixture smells fragrant, 10 to 12 min. (It’s okay if mixture isn’t toasted and golden-brown. It will continue to toast as it bakes in the cookies.)
Remove from oven and stir in blueberries. Let cool.
BEAT egg white in a medium bowl using an electric mixer until foamy, about 1 min.
Beat in sugar until soft peaks form, about 2 min.
Fold in pecan mixture until evenly coated.
PACK 1/4-cup portions onto same baking sheet.
With damp hands, lightly shape and press portions into 1-in. thick rounds.
BAKE, rotating sheet halfway through, until edges are golden and crisp, 20 to 25 min.
Let cool 10 min on sheet, then transfer to a wire rack to cool completely.
Cookies will keep well in a sealed container on the counter for up to 5 days.