As I was perusing Pinterest for ways to use up the abundance of zucchini we got with our CSA share this summer, I saw this recipe “No-Bake Zucchini Bread Granola Bites” by Dara of the blog Cookin’ Canuck (http://www.cookincanuck.com/2013/08/no-bake-zucchini-bread-granola-bites-recipe-gluten-free-vegan/). I didn’t have all of the ingredients listed, but I made do with what I had around the house & BOY did these turn out FAN-FREAKING-TASTICALLY. They’re small, but they sure fill you up & give you some great energy for a low carb count. Not to mention it makes a large batch that will last in your fridge for over a week! I like to have 2 or 3 with a piece of fruit for breakfast & I’m set for the day.
I used Skippy Super Chunk peanut butter, hemp seeds, and a mix of yellow and green zucchini for my version, but use whatever you’ve got on hand, as usual 😉 If you don’t want to waste the zucchini liquid, you could drain them over a jar/Tupperware & save it to use in a soup, smoothie, etc.
Yield: 25 bites, about 8 servings
- 1.5 cup of oats
- 1/3 cup sunflower kernels
- 1 Tbsp hemp or chai seeds
- ¾ cup chunky peanut butter
- 2 Tbsp. maple syrup
- ¼ tsp ground cinnamon
- ¾ cup (packed) grated zucchini
- In a large bowl, mix together oats, kernels, & seeds.
- Stir in the peanut butter, syrup, & cinnamon until well combined. I found that using my hands was the easiest way to combine everything evenly.
- Squeeze handfuls of grated zucchini over the sink to drain out the excess liquid.
- Add zucchini into the oat mixture until well combined.
- Using 1 – 1.5 Tbsp. of the mixture for each, form bite-sized balls and place them on a parchment lined baking sheet. TIP- if you spray your hands with cooking oil first, the batter won’t stick to you as much!
- Serve immediately or store in an airtight container in the refrigerator for 1-2 weeks.