Best 8 Maple Nut Granola Cookies Recipes

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Welcome to the world of baking, where sweet aromas fill the air and delicious treats await your taste buds! In this article, we'll take you on a culinary journey to discover the ultimate recipe for maple nut granola cookies, a delightful indulgence that combines the nutty crunch of granola with the sweet embrace of maple syrup. Whether you're a seasoned baker or just starting your kitchen adventure, this guide will unravel the secrets of creating these delectable cookies that will impress your family and friends. So, prepare to embark on a flavorful expedition as we explore the perfect balance of ingredients, the art of measuring and mixing, and the transformation that takes place in the oven to produce the most irresistible maple nut granola cookies.

Here are our top 8 tried and tested recipes!

MAPLE GRANOLA



Maple Granola image

Yum.

Provided by Luanda

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 50m

Yield 10

Number Of Ingredients 5

½ cup maple syrup
⅓ cup coconut oil, melted
4 cups old-fashioned oats, or more to taste
1 cup chopped pecans
½ cup almond flour

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
  • Bake in the preheated oven until lightly browned, about 40 minutes.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 35.5 g, Fat 21.1 g, Fiber 5.1 g, Protein 6.7 g, SaturatedFat 7.6 g, Sodium 3.4 mg, Sugar 10.4 g

MAPLE NUT GRANOLA COOKIES



Maple Nut Granola Cookies image

A chewy cookie with coconut and chocolate chips. The addition of maple nut granola makes them a good breakfast cookie for a quick start to your morning. Store in an airtight container.

Provided by Cheerios

Categories     100+ Breakfast and Brunch Recipes

Time 30m

Yield 24

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
1 cup brown sugar
½ cup butter
2 eggs
1 cup maple nut granola
1 cup shredded coconut
½ cup semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
  • Blend flour, baking powder, ginger, and baking soda together in a small bowl. Set aside.
  • Mix brown sugar and butter in another bowl to form a smooth paste. Add eggs; beat with an electric mixer on medium speed until creamy. Add flour mixture; beat until a smooth dough forms. Stir in granola, coconut, and chocolate chips.
  • Drop teaspoonfuls of dough 2 inches apart onto the cookie sheet.
  • Bake until lightly browned on top, about 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 9.1 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 94.7 mg, Sugar 9.1 g

GLUTEN FREE MAPLE WALNUT GRANOLA COOKIES



Gluten Free Maple Walnut Granola Cookies image

Provided by Jeff Rasmussen

Number Of Ingredients 11

1/2 cup (8 Tbs.) butter or non-dairy alternative, softened (Earth Balance® Buttery Sticks)
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 egg (or egg substitute of choice)
1 Tbs. pure maple syrup
1 1/3 cup gfJules™ All Purpose Gluten Free Flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup gluten free granola
1/3 cup chopped walnuts (if not already included in your granola)
1/2 cup baking or boiled raisins**

Steps:

  • Preheat oven to 350° F. Beat together butter and sugars in a large mixing bowl until light. Stir in eggs and maple syrup until well mixed. Slowly add dry ingredients, crushing any large clusters of granola before adding. Stir in nuts and raisins. Scoop tablespoon-sized balls of dough and place 2 inches apart onto parchment-lined baking sheets. Bake until lightly browned and puffy - approximately 10 minutes. Remove to cool on a wire rack. Makes: approximately 50 cookies. *Note: in some cases manufacturers have provided me with product samples for review; in others, I purchased or otherwise sampled the products. I have not been otherwise compensated for my opinions or reviews.

MAPLE-NUT GRANOLA



Maple-Nut Granola image

Provided by Food Network

Time 1h15m

Yield 10 cups

Number Of Ingredients 12

5 cups old-fashioned rolled oats
1 cup unsweetened coconut chips (see Ingredient Note) or flakes
1/2 cup sliced almonds
1/2 cup coarsely chopped pecans
1/2 cup light brown sugar
1/3 cup unsalted pumpkin seeds
1/3 cup unsalted sunflower seeds
1/2 cup pure maple syrup
1/2 cup water
1/4 cup canola oil
1/2 cup dried cranberries
1/2 cup raisins

Steps:

  • Preheat oven to 275degreesF.
  • Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
  • Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.

MAPLE GRANOLA TO-GO BREAKFAST COOKIES



Maple Granola To-Go Breakfast Cookies image

Long slow bake, low heat - that's what makes our granola bars work so well. Maple syrup keeps everything just moist enough to pack into muffin tins for a final bake - the perfect shape for stacking in the cookie jar.

Provided by Food Network Kitchen

Yield Makes: 12 granola cookies

Number Of Ingredients 12

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

Steps:

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

MAPLE NUTTY GRANOLA



Maple Nutty Granola image

My mouth is watering just thinking about it! Recipe courtesy of Ellie Krieger. I have not tried this recipe. I love homemade granola, but loathe all the extra fat and sugar that can sneak into my bowl! This give you a healthy dose of omega-3's, protein, carbs and tastes great too.

Provided by MrsKnox2016

Categories     Breakfast

Time 1h

Yield 9 serving(s)

Number Of Ingredients 9

3 cups old fashioned oats
1/2 cup raw unsalted walnuts, chopped
1/2 cup unsalted almonds, chopped
1/2 cup unsalted pecans, chopped
1/2 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup raisins (optional)
cooking spray

Steps:

  • Preheat oven to 300 degrees.
  • Spray a large baking sheet with cooking spray.
  • Combine oats, nuts, maple syrup, salt, cinnamon and the raisins, if using.
  • Spread mixture onto baking sheet and bake until golden brown, stirring occasionally for about 30 minutes total.
  • Cool completely, then store in refrigerator in an airtight container.
  • *Serving size is 1/2 cup.

MAPLE NUT GRANOLA



Maple Nut Granola image

(adapted from the Granola recipe in Moosewood Restaurant Cooking for Health) Yields about 8 cups, or two large mason-jar-fulls (32 1/4 cup servings) This nutty granola is not too-sweet and is a great topper for thick plain yogurt, or mixed in with another cereal and some soymilk.

Provided by Paprika Girl

Categories     Breakfast

Time 1h

Yield 32 1/4 cup, 32 serving(s)

Number Of Ingredients 8

1/4 cup vegetable oil
1/2 cup pure maple syrup
1 teaspoon salt
1 tablespoon pure vanilla extract
2 cups cashews (coarsely chopped, or any combination of almonds, walnuts, cashews, hazelnuts)
6 cups rolled oats (not quick or instant)
1/2 cup sunflower seeds or 1/2 cup pumpkin seeds
2 tablespoons sesame seeds

Steps:

  • Preheat oven to 325 degrees F. Set out an un-oiled baking sheet.
  • In a small saucepan over low heat, warm the oil, syrup, and salt. Stir in the vanilla.
  • Place the nuts, oats, and seeds in a large bowl and stir together. While stirring, slowing pour in the warm syrup mixture and thoroughly combine.
  • Spread mixture in an even, thin layer out on your baking sheet. Bake for about 20 minute Keep a close eye on things--if anything start to burn, mix it up and spread it out again in the pan (stuff on the edges can sometimes cook too fast).
  • Remove from oven. If you like your granola clumpy, squeeze it into clumps and let cool on pans. If you like it without clumps, stir frequently while it cools.
  • The granola will keep well for several weeks in an airtight jar at room temperature. It is nice with thick plain yogurt and a few blueberries and stirred with a tablespoon of almond butter.

Nutrition Facts : Calories 152.9, Fat 8, SaturatedFat 1.3, Sodium 128.7, Carbohydrate 17, Fiber 2, Sugar 3.8, Protein 4.3

MAPLE-NUT GRANOLA



Maple-Nut Granola image

This granola has less oil than most, plus healthy fatfrom nuts. Serve it with low-fat yogurt and fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 cups

Number Of Ingredients 7

3 1/2 cups old-fashioned rolled oats
1/4 cup chopped pecans
1/4 cup chopped almonds
1/4 teaspoon coarse salt
5 teaspoons vegetable oil
5 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.
  • Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely.

Nutrition Facts : Calories 241 g, Fat 9 g, Fiber 4 g, Protein 7 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Be sure to measure your ingredients accurately, as this will affect the texture and flavor of the cookies.
  • If you don't have any maple syrup, you can substitute honey or agave nectar.
  • You can use any type of nuts you like in this recipe. Some popular options include walnuts, pecans, and almonds.
  • Be careful not to overmix the dough, as this will make the cookies tough.
  • Bake the cookies until they are just golden brown around the edges. If you overbake them, they will be dry and crumbly.
  • Let the cookies cool completely before storing them in an airtight container.

Conclusion:

These maple nut granola cookies are a delicious and nutritious snack that are perfect for breakfast, lunch, or a dessert. They are also a great way to use up any leftover granola. With their chewy texture, sweet maple flavor, and crunchy nuts, these cookies are sure to be a hit with everyone who tries them.

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