A quick healthy fix to breakfast.
Crisco® Butter No-Stick Cooking Spray
1 cup Smucker’s® Apricot Low Sugar Preserves
1/2 teaspoon salt
2 cups low fat reduced sugar granola with raisins cereal
1/4 cup toasted wheat germ
1/4 cup sunflower kernels
Heat oven to 350°F. Coat 2 cookie sheets generously with no-stick cooking spray.
Stir together preserves and salt in medium bowl. Add remaining ingredients, stirring to combine. Press 1 tablespoon of mixture into the bowl of spoon to form a rounded shape. Repeat with rest of mixture, placing on prepared cookie sheet about an inch apart.
Bake 14 to 16 minutes or until lightly browned on the bottom. Cool on cookie sheets.