Mini Granola Cakes
The first time I tried making these granola cakes was during one of my summer cooking camps. I decided to make them into the shape of a cupcake rather than a bar, which certainly went over well with the campers. We also played around with the recipe and added brown rice cereal for added crunch, ground flax for some extra fibre and shredded coconut and chocolate chips for flavour. This combination of ingredients seemed to be a hit with the young campers. It was also easy enough for the younger kids to follow on their own, providing them with a sense of independence and confidence in the kitchen. The great thing about this recipe is that you can try it as is or with your own combination of fruits and nuts. Although they made a great mid- afternoon snack, they are a source of added sugar, so moderation is still key.
- 1 cup rolled oats
- 1/3 cup brown rice crisps/cereal
- 2 tbsp of ground flax seeds
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tbsp brown rice syrup
- Pinch of salt and ground cinnamon
- 1/2 cup of dried fruit, shredded coconut or chocolate chips
Preheat oven to 325F. Line a muffin baking sheet with silicon baking cups. Mix oats, brown rice crisps, ground flax, salt and cinnamon in a bowl. Combine melted coconut oil, maple syrup and brown rice syrup and stir to blend fully. Once blended, stir into dry ingredients. Add dried fruit, coconut or chocolate chips and mix well. Place 1 tablespoon of the mixture into each baking cup and press firmly with a spoon. Bake for 18-20 minutes. Remove from oven and let cool fully before removing from individual cups. Store in an air tight container. Makes 12 cakes
Alternatively, the mixed ingredients can be pressed into an 8×8 square baking pan and cut into bars once cooled.
Linda @ The Wholesome Kitchen