Granola bites
By Matthew Kadey from his book, Rocket fuel
Republished with permission from Rocket Fuel by Matt Kadey, RD. Learn more at velopress.com/rocketfuel. Photo Credit: Aaron Colussi
Notes
Who says granola has to be served from a bowl? These little bundles of nutrients are an on-the-go way to carry your beloved hippie food.
YIELD
Servings: 12
Prep time/cook time
20 minutes / 15 minutes
INgredients
• 1½ cups quick-cook oats
• ⅓ cup wheat germ or ground flaxseed
• ½ cup chopped pecans or almonds
• ¼ cup hemp seeds (hemp hearts)
• ½ cup dried cranberries
• ½ cup chopped dried apricots
• ⅓ cup unsweetened dried shredded coconut
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 large egg
• ½ cup honey or brown rice syrup
• ¼ cup melted coconut oil
METHOD
Preheat oven to 350°F. In a large bowl, stir together oats, wheat germ, pecans or almonds, hemp seeds, cranberries, apricots, coconut, cinnamon, ginger, and salt. In a separate bowl, lightly beat egg and stir in honey or brown rice syrup and oil. Add wet ingredients to dry and mix until everything is moist.
Divide mixture among 24 greased or paper-lined mini-muffin cups and make sure to pack it down tightly to help hold everything together. Bake for 15 minutes, or until the edges begin to brown. Let cool several minutes before unmolding. Chill in the refrigerator for up to 1 week and transport in a small zip-top bag.