Maple Granola To-Go Breakfast Cookies

• 1 1/2 cups rolled oats
• 1/4 cup whole almonds with skins, coarsely chopped
• 1/4 cup pecans, coarsely chopped
• 1/4 cup green pumpkin seeds (pepitas)
• 1/4 cup toasted wheat germ
• 2 tablespoons sesame seeds
• 2 tablespoons unsalted butter
• 1/3 cup maple syrup
• 2 teaspoons pure vanilla extract
• 1 cup mixed dried fruit, such as diced apricots, dates and pears, or blueberries, cranberries, currants and raisins
• 2 large egg whites, lightly beaten
• Nonstick cooking spray

1. Preheat the oven to 225 degrees F. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.
2. Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat.
3. Remove from the heat and stir in the vanilla.
4. Pour the syrup mixture over the oat mixture and stir to coat evenly.
5. Spread the mixture on a baking sheet.
6. Bake until golden brown, stirring occasionally, about 1 1/2 hours.
7. Remove the mixture from the oven, but leave the oven on.
8. Transfer the granola to a large bowl.
9. Stir in the remaining maple syrup, the dried fruit and egg whites.
10. Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each.
11. Bake until set, about 45 minutes.
12. Transfer the muffin tin to a rack and cool 15 minutes before unmolding.
13. Store cooled granola up to 1 month at room temperature in a tightly sealed container.

rolled oats, almonds, pecans, green pumpkin seeds, toasted wheat germ, sesame seeds, unsalted butter, maple syrup, vanilla, mixed dried fruit, egg whites, nonstick cooking spray

Taken from www.foodnetwork.com/recipes/food-network-kitchens/maple-granola-to-go-breakfast-cookies.html (may not work)