Zucchini Bread Granola

28 Jul

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. Perfect to sprinkle on top of yogurt for a healthy, satisfying breakfast or snack.

Time: 40 minutes                Serves: about 8

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

How to make it


  • Preheat oven to 325F. Line on large or two small baking sheets with parchment paper.
  • In a large mixing bowl, combine oats, rice cereal, psyllium husk, and fla seeds.
  • In a medium mixing bowl, combine zucchini, oil, honey, sugar, vanilla, cinnamon, nutmeg, and slat. Mix well to incorporate.
  • Add zucchini mixture to dry ingredients. Mix around and try to break up any clumps if any are present.
  • Put mixture onto prepared baking sheets, breaking up any clumps as needed. Spread evenly in a thin layer.
  • Bake for 10 minutes, remove and stir around.
  • Bake for 10 more minutes, remove and stir around. Add nuts, bake additional 5 minutes, remove and stir around.
  • 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.
  • Let cool completely. Store in an airtight container.
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