Blueberry granola breakfast cookies

Prep 10 min
Total 1 hour 10 min
Makes 12 cookies



1 cup
large-flake oats
1/2 cup
1/2 cup
1/2 cup
flaked unsweetened coconut
1/4 cup
3 tbsp
unsalted butter, melted
1/4 tsp
1/2 cup
dried blueberries
3 tbsp
granulated sugar


  • POSITION rack in centre of oven, then preheat to 325F. Line a large baking sheet with parchment.
  • TOSS oats with pecans, pepitas, coconut, flaxseed, butter and salt in a medium bowl until well coated. Spread on prepared sheet.
  • BAKE until pecan mixture smells fragrant, 10 to 12 min. (It’s okay if mixture isn’t toasted and golden-brown. It will continue to toast as it bakes in the cookies.) Remove from oven and stir in blueberries. Let cool.
  • BEAT egg white in a medium bowl using an electric mixer until foamy, about 1 min. Beat in sugar until soft peaks form, about 2 min. Fold in pecan mixture until evenly coated.
  • PACK 1/4-cup portions onto same baking sheet. With damp hands, lightly shape and press portions into 1-in. thick rounds.
  • BAKE, rotating sheet halfway through, until edges are golden and crisp, 20 to 25 min. Let cool 10 min on sheet, then transfer to a wire rack to cool completely. Cookies will keep well in a sealed container on the counter for up to 5 days.


Calories 191, Protein 5 g, Carbohydrates 17 g, Fat 13 g, Fibre 3 g, Sodium 56 mg.
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