Tasty, Crunchy, Granola Cakes!

Photo: Chelsea Martin

Ingredients

1 cup heaping of old-fashioned oatmeal

1/2 cup ground flaxseed or wheat germ (I used a combination of both)

1/2 cup brown sugar

1 cup wholewheat flour

3/4 cup chocolate chips

1/2 cup shredded coconut (try to find unsweetened)

1 cup dried fruit (I used cranberries and cherries)

1 cup chopped nuts (I use pumpkin seeds, almonds, and

1/2 cup canola oil

1/2 cup honey, real maple syrup, or agave (I used a combination

1 egg

1 teaspoon ground cinnamon

1 teaspoon almond extract

1 teaspoon vanilla extract

1/2 teaspoon salt

Preparation

Preheat the oven to 350 degrees.

Mix together all the dry ingredients. Make a well in the dry mixture. Pour in the oil. Crack the egg in the middle of well and use a spoon or spatula to lightly beat the egg and break the yoke. Pour in the honey and mix all the dry ingredients well. There shouldn’t be any dry ingredients. If the mixture seems too dry add up to a tablespoon more of oil and a tablespoon of honey or other liquid sweetener.

Oil the muffin tin well. Spoon the granola mixture into the muffin tin, packing it down with the spoon. Make sure to firmly pack the mixture so it will stay together after it has baked.

Bake for 20-25 min. until the edges are just starting to brown. Allow the granola cakes to cool completely. Flip the muffin tin over on to a baking sheet and gently tap the bottoms of the muffins so they will release.

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About

Baking granola bars into the shape of a cupcake is not only fun, it makes a super portable- not too crumbly snack that can by easily transported. Granola bars have always been a huge hit at my house so I just used the same recipe and started making making them into the shape of a cupcake! Feel free to make changes to the recipe. Granola is all about what you like, so try adding sunflower seeds, other kinds of flour, butterscotch chips, pumpkin pie spice, etc. Try these once and I’m sure you’ll be hooked. Plus they freeze very well!