It’s that time again…back to school! I always find it such a chore to come up with new and creative lunch ideas when packing school lunches. I get stuck in a rut of packing the same old things day in and day out. Usually at the beginning of the year I have all sorts of great lunch ideas, but my creativity quickly fizzles out as the year progresses. I tend to turn to whatever is quickest and easiest. This recipe is really quick to put together, so it’s something even I can stick with. You can make it on the weekend and keep them in your freezer so you’ll have a great healthy snack to pack in school lunches for the rest of the week. They’re kind of like a cross between a granola bar and a cookie, which makes them fun. The best part is that the kids love them! The first time I made these, Cole told me “I love your baking mom!” That’s definitely not something I hear every day from him. I love that they make the whole house smell so good when they’re baking. I want to make more just to have that beautiful smell of vanilla and cinnamon wafting through the house again.  I may make a double batch next time, because they certainly disappear quickly.

Granola Medallions
Adapted from Today’s Parent ‘Picky Eaters’ Guide (Homemade Granola Coins)

1 egg
1/4 cup maple syrup
1 tbsp vegetable oil
1 tsp vanilla extract
1 cup large-flake oats
2 tbsp pumpkin seeds
1/4 cup dried cranberries
1 tbsp chia seeds
1 tbsp whole flax seeds
1/2 tsp cinnamon

In a medium bowl, whisk together egg, maple syrup, oil and vanilla. Add remaining ingredients and stir until fully combined. Divide mixture equally in a well-greased 12-cup muffin tin. Use the back of a spoon to flatten the mixture into the bottom of each cup. Bake at 350F for about 10-12 minutes, until edges are golden. Allow to cool for 5 minutes before removing from pan, using a spoon to scoop them out. Place on a wire rack to cool.