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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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With zucchinis in abundance this time of year, a recipe I found on Tasty Kitchen for granola that incorporated them appealed to me. I tweaked it to suit my tastes and dietary needs. It smells just like zucchini bread while baking in the oven. Read more . Perfect to sprinkle on top of yogurt for a healthy, satisfying breakfast or snack. Ingredients:
1 1/2 cups rolled oats |
1 1/2 cups puffed rice cereal |
1/4 cup psyllium husk (optional) |
1/4 cup flax seeds (optional) |
1 cup finely grated zucchini (about 1 medium zucchini) |
1 tbsp vegetable oil |
1 tbsp honey |
2 tbsp brown sugar |
1 tsp vanilla extract |
1 1/2 tsp cinnamon |
1/2 tsp nutmeg |
(or use 2 tsp pumpkin pie seasoning in place of cinnamon & nutmeg) |
1/4 tsp salt |
3/4 cup chopped toasted pecans (may use untoasted, but add in with dry mix in first step) |
1/2 cup white chocolate chips |
Directions:
1. Preheat oven to 325F. Line on large or two small baking sheets with parchment paper.
2. In a large mixing bowl, combine oats, rice cereal, psyllium husk, and fla seeds.
3. In a medium mixing bowl, combine zucchini, oil, honey, sugar, vanilla, cinnamon, nutmeg, and slat. Mix well to incorporate.
4. Add zucchini mixture to dry ingredients. Mix around and try to break up any clumps if any are present.
5. Put mixture onto prepared baking sheets, breaking up any clumps as needed. Spread evenly in a thin layer.
6. Bake for 10 minutes, remove and stir around.
7. Bake for 10 more minutes, remove and stir around. Add nuts, bake additional 5 minutes, remove and stir around.
8. Add chocolate chips and stir around. Place in oven for about 2 minutes or until just starting to melt. Remove from oven and give a good shake by lifting sides of parchment paper.
9. Let cool completely. Store in an airtight container.
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