Granola bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cups oats3/4 cup wheat germ or oat bran3/4 cup sunflower seeds3/4 cup pumpkin seeds1/2 cup chopped nuts. Possibilities include: * Peanuts * Slivered almonds * Pecans * Walnuts * Hazelnuts * Cashews8 oz block jaggery or 2/3 cup brown sugar1/2 cup honey4 Tbsp olive oil1 tsp vanilla extract1/2 tsp salt1 cup mixed dried fruit and/or chocolate chips. Choose from: * Raisins * Currants * Dried cranberries * Dried apples * Snipped prunes * Snipped dates * Snipped dried apricots * Snipped figs * Dried mango * Crystallized ginger
Makes about 36 bites, 2 bites per serving
1. Preheat the oven to 350 degrees F if you want toasted grains.
2. Meanwhile, grease your mini-muffin tin with olive oil or butter. (I don't recommend liners. Too sticky.)
3. Mix the grains, seeds and nuts in an ovenproof dish and heat in the oven, stirring frequently to frequent burning.
4. Mix the jaggery, honey, oil, vanilla, and salt in a large pot and bring to a simmer, stirring constantly.
5. Mix all the ingredients together; you can do this right in the pot to minimize cleanup.
6. Distribute the granola mixture between 36 mini-muffin cups, about 2 tbsps each.
7. Use the back of a spoon, the bottom of a shot glass or a pestle wrapped in greased wax paper to press the granola to the bottom of each cup.
8. After 10 minutes of cooling, remove the bites from the tin with a twisting motion and store in an airtight container between sheets of wax paper. Alternately, cut up pieces of saran wrap, place a bite in the center of each piece, gather up the corners and twist together to wrap each bite individually.
This recipe can also be used for bars. Press into a 9" x 13" greased baking dish, cool, and cut into bars. They keep for a week, and don't require refrigeration.
Number of Servings: 18
Recipe submitted by SparkPeople user SRTWINS47.
1. Preheat the oven to 350 degrees F if you want toasted grains.
2. Meanwhile, grease your mini-muffin tin with olive oil or butter. (I don't recommend liners. Too sticky.)
3. Mix the grains, seeds and nuts in an ovenproof dish and heat in the oven, stirring frequently to frequent burning.
4. Mix the jaggery, honey, oil, vanilla, and salt in a large pot and bring to a simmer, stirring constantly.
5. Mix all the ingredients together; you can do this right in the pot to minimize cleanup.
6. Distribute the granola mixture between 36 mini-muffin cups, about 2 tbsps each.
7. Use the back of a spoon, the bottom of a shot glass or a pestle wrapped in greased wax paper to press the granola to the bottom of each cup.
8. After 10 minutes of cooling, remove the bites from the tin with a twisting motion and store in an airtight container between sheets of wax paper. Alternately, cut up pieces of saran wrap, place a bite in the center of each piece, gather up the corners and twist together to wrap each bite individually.
This recipe can also be used for bars. Press into a 9" x 13" greased baking dish, cool, and cut into bars. They keep for a week, and don't require refrigeration.
Number of Servings: 18
Recipe submitted by SparkPeople user SRTWINS47.
Nutritional Info Amount Per Serving
- Calories: 255.4
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 109.2 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 4.2 g
- Protein: 4.2 g
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