These Fruity Breakfast Granola Cookies have been getting me through this cold and rainy week. If you can’t tell already, I’m 100% a breakfast food person. Granola is one of my absolute favourites but seriously, I wanted an excuse to eat cookies for breakfast! These super easy fruit granola cookies are the perfect compromise!
Full to the brim with all the grains, proteins, and fruits, you could ALMOST call these cookies healthy. Almost. But when the sky is grey, cookies can be eaten for breakfast, right? I use my absolute favourite mega omega granola to make these cookies, but you can use whatever granola you want.
I used traditional ingredients and flavourings that I would normally use in a oat and raisin cookie, but using granola instead of oats. You want to start by really whipping together the butter and treacle. I love using treacle in my cookies, it gives everything a super rich and (although its currently spring) autumnal flavour (who else is confused by the seasons at the moment?).
You don’t need to add lots of sugar into these cookies as you might normally. Add a little sweetness to go along with the granola and dried fruits and it’s the perfect match. I used wholemeal plain flour to try and make these cookies a little bit more nutritious than otherwise, and only the tiniest amount of baking powder (too much baking powder and they’ll turn into cakes). As always, don’t be afraid to add in more spice that the recipe calls for – it’s just a guideline.
When choosing a granola to add to these cookies, I recommend using one that you’ve made yourself, and isn’t overly sweet. I used my Mega Omega Granola which is fairly neutral in sweetness but jam-packed with proteins and omegas, helping you to have a more fulfilling breakfast. If your granola has fruits in it, then you can choose whether or not to add more later. I love using sultanas and cranberries as they’re slightly tart and add a really nice chewiness to the cookie.
Bake until cooked, golden brown, and the house smells like the epitome of cozy. I love love love to enjoy these cookies dunked in a little plant milk as a quick breakfast or mid-morning pick me up. Super easy, super versatile, and oh so good. You can’t really go wrong with having these Fruity Granola Cookies for brekkie.
Finally, if you make these Fruity Breakfast Granola Cookies make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!
Katherine x
Fruity Breakfast Granola Cookies
Ingredients:
- 100g cooking margarine
- 2 tbsp black treacle
- 3 tbsp maple syrup
- 100g wholemeal plain flour
- 1/2 tsp baking powder
- 1 tsp ground mixed spice
- pinch of sea salt
- 100g your favourite granola (I used my mega omega granola)
- 75g sultanas
- 75g dried cranberries
Method:
- Preheat the oven to 180˚C (350˚F) and line two baking sheets with parchment paper.
- Cut the cooking margarine into cubes and place them in a large mixing bowl. Leave to soften (until at room temperature) or warm in the microwave for a few of seconds. DO NOT FULLY MELT.
- Once soft, add the treacle and maple syrup to the bowl and whisk everything together until fully combined. Don’t worry if the mixture splits a little.
- In a separate bowl, combine the flour, baking powder, salt, and mixed spice. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until everything comes together.
- Add in the granola and fried fruits. Fold everything together until the fruits and granola are evenly mixed throughout the cookie dough.
- Spoon the cookie dough onto the prepared trays, dividing the mixture into 12 cookies. Roll the dough in your hands to form a ball, then squish the cookies onto the tray to create a nice round shape.
- Bake in the oven for 10-15 minutes until cooked through, golden and fragrant. Remove from the oven and leave to cool on the tray for a few minutes. Once solid enough to handle, transfer to a cooling rack to cool completely.
Enjoy with a for breakfast dunked in a little plant milk, or with a steamy mug of coffee or tea as a yummy snack. Once completely cool, these cookies can be stored in an airtight container for up to 5 days.
Amongst The Flour 
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