Chocolate Hazelnut Oatless Granola
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2 cups cooked rice, cold (I used a mix of red rices and brown short-grain rice)¼ cup uncooked millet¼ cup chopped hazelnuts¼ cup toasted sunflower seeds¼ cup amaranth ¼ cup sesame seeds ¼ cup whole flax seeds½ cup rice bran + germ3 tbsp cocoa powderPinch kosher salt¼ cup tahini2 tbsp Bee-Free Honee (https://amzn.to/2j7oOoB) or agave¼ cup coconut sugar1 tbsp butterscotch schnapps (optional)1 tsp chocolate-hazelnut extract (I used LorAnn, you can also use 2 tbsp Frangelico)½ tbsp vanilla extract¼ cup dried cherries¼ cup chocolate chips
Preheat oven to 325°F (convection if you have it).
In a large bowl, mix together the rice, millet, hazelnuts, seeds, cocoa and salt.
Melt together the tahini, Bee-Free Honey and coconut sugar until runny.
Pour the mixture over the dry ingredients, add the schnapps and extracts and stir with a rubber spatula until the dry ingredients are evenly coated.
Spread mixture onto a lined baking sheet and press into an even layer.
Bake for 25 minutes.
Stir, then return to the oven for 25 minutes.
Remove from oven and stir in the cherries.
Place in the turned off oven and let cool 1 hour.
Cool completely on the baking sheet, then stir in chocolate chips.
Serving Size: Makes 8 cups, 32 (1/4 cup) servings
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, mix together the rice, millet, hazelnuts, seeds, cocoa and salt.
Melt together the tahini, Bee-Free Honey and coconut sugar until runny.
Pour the mixture over the dry ingredients, add the schnapps and extracts and stir with a rubber spatula until the dry ingredients are evenly coated.
Spread mixture onto a lined baking sheet and press into an even layer.
Bake for 25 minutes.
Stir, then return to the oven for 25 minutes.
Remove from oven and stir in the cherries.
Place in the turned off oven and let cool 1 hour.
Cool completely on the baking sheet, then stir in chocolate chips.
Serving Size: Makes 8 cups, 32 (1/4 cup) servings
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 81.4
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.0 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.7 g
- Protein: 1.9 g
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