Pregistry’s Friday Recipe: Granola “To Go” 

No spoon required! These quick and easy bars are baked up in muffin tins, making them the perfect portable breakfast, mid-morning snack or late day pick-me-up. They freeze beautifully too, so bake up a few batches to have on-hand! 

Granola “To Go”:

  • 1 1/2 cups oats 
  • 1/2 cup chopped or sliced nuts (we used pistachios) 
  • 1/4 cup wheat germ 
  • 1/3 cup maple syrup 
  • 1 tablespoon olive oil 
  • 1 tablespoon dark brown sugar 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon kosher salt 
  • 1 egg white (may eliminate for allergy or dietary restrictions) 
  • 1 cup dried fruit, chopped if larger pieces (we used dried cherries)

Pre-heat oven to 350 degreesline a 12-cup muffin tin with paper liners. 

Mix oats, nuts, wheat germ, maple syrup, olive oil, brown sugar, cinnamon and salt in a large bowl. Add egg white and dried fruit and mix again. 

Place 2 heaping tablespoons of the granola into each of the liners; use a spoon or a flat-bottomed 1/4 cup measure to firmly tamp the mixture down. Bake for 15 – 20 minutes or till golden brown. Let cool completely before removing from tins. Serve immediately or freeze in an airtight container for longer storage.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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