Cook Culinary & Craft Studio

Granola biscuits

Recipe by
25 Minutes
Prep: 5 Minutes | Cook: 15 Minutes | Servings: 12

I remember reading a mail from my foodie friend Lisa, where she pointed out that she never felt inclined to experiment with celery sticks, lettuce leaves or any other guilt-free ingredients.

In a bid to find the best granola bar, perfect for school lunch boxes and as an accompaniment to a panna cotta for brunch, I must have tried 15 different recipes, something I would have never done with celery or apples.

As far as granola goes, nothing compares in taste and health to Fresh Earth’s sugar free, wheat-free cacao granola, which is more of a decadent snack than a granola.

I substituted this dehydrated granola with the homemade granola in the Hummingbird Bakery’s no- bake peanut butter granola bars, and although both the original and cheat recipe were good, they were not great and I kept on experimenting.

Once I decided that these granola bars were finicky, very high in sugar and a general schlepp I decided that I needed to change course.

A Sweet Paul recipe gave me a new idea and direction and after another 5 experiments I found the perfect recipe.
It literally takes 3 minutes to make, another 15 to bake and my panel of testers awarded them second place (to Ottolengh’si granola bars).

Considering the difference in time and effort for these recipes (and with my COOK customers in mind) my granola rounds came out tops.

I used Woolworth’s granola in my recipe as it’s the healthiest of the unhealthy granolas but if you have a good sugar-free granola recipe or product , you should be able to convert it into these biscuits.



  • 1 cup Woolworth’s vanilla and mixed seeds granola
  • 1⁄3 cup shredded coconut
  • 1 tablespoon honey
  • 1 tablespoon melted butter
  • ½ teaspoon cinnamon


  1. Combine and mix all ingredients and divide among a 12-hole silicone muffin tray
  2. Flatten with the lid of a spray n cook can, a bottle of vinegar or highball glass
  3. Bake at 170°C for about 12-15 minutes or until golden brown
  4. Allow to cool in the trays completely before removing. Keep in an airtight container for 2 days.

COOK’S Notes: Unfortunately only a silicone tray works.


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