Chocolate Hazelnut Oatless Granola
Nutritional Info
- Servings Per Recipe: 32
- 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
View full nutritional breakdown of Chocolate Hazelnut Oatless Granola calories by ingredient
Introduction
Who needs oats for a crunchy, munchy, decadent granola? Who needs oats for a crunchy, munchy, decadent granola?Number of Servings: 32
Ingredients
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2 cups cooked rice, cold (I used a mix of red rices and brown short-grain rice)
¼ cup uncooked millet
¼ cup chopped hazelnuts
¼ cup toasted sunflower seeds
¼ cup amaranth
¼ cup sesame seeds
¼ cup whole flax seeds
½ cup rice bran + germ
3 tbsp cocoa powder
Pinch kosher salt
¼ cup tahini
2 tbsp Bee-Free Honee (http://amzn.to/2j7oOoB) or agave
¼ cup coconut sugar
1 tbsp butterscotch schnapps (optional)
1 tsp chocolate-hazelnut extract (I used LorAnn, you can also use 2 tbsp Frangelico)
½ tbsp vanilla extract
¼ cup dried cherries
¼ cup chocolate chips
Directions
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.