Breakfast To-Go: Granola Bites

Breakfast To-Go Granola Bites - Pocketful of SugarLooking for an easy and portable make-ahead breakfast? Look no further. These Breakfast To-Go: Granola Bites are perfect. Its been beaten into our brains that breakfast is the most important meal of the day, yet we still find ourselves scrambling in the morning, and I’m not talking eggs. Sorry, lame joke. Anyways, whether you like it or not, that cup of black coffee you chug every AM doesn’t constitute as breakfast. So do yourself a favor and make these granola bites on Sunday night and you’ll have grab-and-go breakfast and snacks for the whole week. So much better than those overpriced and mega-proccessed granola bars from the store.

These are insanely customizable. Leave out nuts if you’re allergic or use gluten-free oats if you wish – the possibilities are truly endless.

2 cups old fashioned oats

1 cup quick oats

3/4 peanuts, chopped

1/2 cup coconut, loosely packed

3/4 cup almonds, sliced or chopped

3/4 cup pecans, chopped

3 tbsp butter

2/3 cup maple syrup

1/3 cup honey

1 tsp salt

1 tsp vanilla extract

1/2 cup pistachios, chopped

1/2 cup dried cranberries

Breakfast To-Go Granola Bites -- Pocketful of Sugar


1. Preheat oven to 350 degrees. Line 24 muffin tins with baking cups or spray with a non-stick spray. Mix old fashioned oats, quick oats, peanuts, coconut, almonds, and pecans in a large bowl. Spread this mixture on a baking sheet and bake for about 20 minutes, or until lightly browned. Make sure to pull the pan out at about 10 minutes and toss the mixture occasionally to toast evenly.

2. While the oat mixture is toasting, bring the butter, maple syrup, honey, salt, and vanilla extract to a boil. (I microwaved mine in a glass 2 cup measuring cup. Make sure you watch it so it doesn’t boil over. What a mess.) Stir the mixture frequently to keep it from separating. Remove the oats from the oven and dump them in a large bowl. Pour the butter, syrup, honey, and vanilla mixture over the oats and stir with a wooden spoon or spatula. Mix in the pistachios and dried cranberries (or whatever mix-ins you’d like) and stir to evenly distribute.

3. Reduce oven temperature to 300 degrees. Divide mixture among the muffins tins. I used the back of a spoon to press the granola down to ensure they were tightly “packed”. Bake for 15-20 minutes or until lightly brown in color. Remove from oven and let them cool completely in the muffin tins. Remove them when completely cooled and ENJOY!

[Yields about 2 dozen muffin-sized granola cups]


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