GRANOLA BITS RECIPES
GRANOLA BITES RECIPE - FOOD.COM
A quick easy breakfast or snack that the kids love! Packed with protein and full of antioxidant-rich dried fruit and healthy nuts and seeds, these bites will be sure to please. I didn't follow the directions, of course, but ground up all the almonds and oats. It still came out great! I also ran out of rolled oats, so added oat bran. I think next time I'll also grind the sunflower seeds. Use any combination of dried fruits - any will be great! I also did not roll the balls in the almond/oat mixture, but just included it in the ball mix.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 36 granola bites
Number Of Ingredients 11
Steps:
- Place almonds and 1/4 cup oats in bowl of food processor, process to fine crumbs.
- In a large bowl, combine remaining oats, dried fruits, sunflower seeds, coconut and cinnamon.
- Add peanut butter, honey and extract: combine well until mixture begins to stick together.
- Use moist hands to form mixture into 1 inch balls, coat lightly with almond-oat mix.
- Place in an airtight container, separating layer with parchment paper or plastic wrap.
- Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.
Nutrition Facts : Calories 59, FatContent 2.7, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 17.8, CarbohydrateContent 7.9, FiberContent 1, SugarContent 4.3, ProteinContent 1.8
GRANOLA BITES RECIPE - NYT COOKING
These chewy-crunchy, salty-sweet breakfast balls are great for eating on the go because they don’t crumble and leave a mess. They take minutes to blend and a few more to roll, but if you make them a friends-and-family cooking project, the process can go even faster. Feel free to experiment here. You can swap out the almonds for cashews, the cherries for other dried fruits, and the sunflower seeds for shelled pumpkin seeds. Just keep the dates and make sure they're Medjool, which are softer and more thin-skinned than other varieties. The dates are the glue that hold the other ingredients together.
Provided by Genevieve Ko
Total Time 20 minutes
Yield About 2 dozen
Number Of Ingredients 9
Steps:
- Line a work surface or baking sheet with parchment or wax paper.
- Pulse dates, almonds, maple syrup, vanilla and salt in a food processor until the mixture forms big sticky clumps. You want chunks of nuts left. Pulse in cherries, oats and sunflower seeds, scraping the bowl occasionally, until the mixture forms a shaggy mass around the blade.
- Put the coconut in a shallow dish. Use a 1-ounce (1 1/2-tablespoon) cookie scoop or a heaping tablespoon to scoop the mixture into about 24 mounds and place on the parchment paper. Roll the scoops into balls.
- Roll each ball in the coconut to coat completely, then transfer to an airtight container. Sprinkle any leftover coconut over the balls. Refrigerate until ready to eat.
Nutrition Facts : @context http//schema.org, Calories 111, UnsaturatedFatContent 4 grams, CarbohydrateContent 15 grams, FatContent 6 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 41 milligrams, SugarContent 10 grams, TransFatContent 0 grams
More about "granola bits recipes"
GRANOLA BITES RECIPE - NYT COOKING
These chewy-crunchy, salty-sweet breakfast balls are great for eating on the go because they don’t crumble and leave a mess. They take minutes to blend and a few more to roll, but if you make them a friends-and-family cooking project, the process can go even faster. Feel free to experiment here. You can swap out the almonds for cashews, the cherries for other dried fruits, and the sunflower seeds for shelled pumpkin seeds. Just keep the dates and make sure they're Medjool, which are softer and more thin-skinned than other varieties. The dates are the glue that hold the other ingredients together.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 111 per serving
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 111 per serving
- Roll each ball in the coconut to coat completely, then transfer to an airtight container. Sprinkle any leftover coconut over the balls. Refrigerate until ready to eat.
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