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Categories:
rolled oats cereal zucchini canola oil maple syrup brown sugar vanilla ground cinnamon ground nutmeg salt walnuts chocolate chips
Viewed: 56 - Published at: 8 years agoIngredients
- 1- 1/2 cup Rolled Oats
- 1- 1/2 cup Crisp Brown Rice Cereal
- 3/4 cups Finely Grated Zucchini (using A Microplane Grater)
- 1 Tablespoon Canola Oil
- 2 Tablespoons Pure Maple Syrup
- 2 Tablespoons Brown Sugar
- 1/2 teaspoons Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoons (tiny Pinch) Ground Nutmeg
- 1/4 teaspoons Salt
- 1/2 cups Chopped Walnuts
- 1/2 cups Grain-sweetened Chocolate Chips (such As Sunspire)
Method
- Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
- Meaure the oats and crisp rice cereal into a large bowl, set aside.
- In a medium bowl, whisk together the grated zucchini, canola oil, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Whisk until well-combined.
- Pour wet ingredients over cereal.
- Using your hands, break up the clumps of grated zucchini and stir until the cereal is evenly coated.
- Spread mixture on the prepared cookie sheet in an even layer.
- Bake for 15 minutes.
- Remove sheet from the oven, stir the nuts into the granola, and break up any remaining clumps of zucchini.
- Bake for an additional 15 minutes, or until the granola is golden brown and crisp.
- Remove granola from the oven, cool for 10 minutes, and then toss in the chocolate chips until partially melted.
- Cool completely.
- Store in an airtight container.
- Nutritional information per serving: 207 calories, 9.8 grams fat, 2.2 grams saturated fat, 4.4 grams fiber, 10.3 grams sugar, 4 grams protein
