Granola offers an abundance of health benefits and is packed with important vitamins, minerals, proteins and healthy fats.
Homemade Granola offers an opportunity for all to try some great new breakfast options as well as incorporating granola into the daily routine. The book is a unique collection of granola-based recipes that include breads, crumbles, muffins and cakes as well as much more.
Elise Barber is a passionate baker whose love of granola grew from a desire to eat healthy, delicious food that would fuel her through busy days.
Zucchini Bread Granola
Makes 3½–4 Cups
Packed with nutrition, this granola is a tasty way to integrate vegetables into your breakfast!
1 quantity Basic dry granola mix, p16 or 1 quantity dry granola mix of your choice
2 tablespoons melted butter
2½ oz (75 g) finely grated or puréed zucchini, lightly squeezed to remove some of the moisture
2 tablespoons cocoa powder
2 tablespoons brown sugar
2 tablespoons honey or maple syrup
½ teaspoon natural vanilla essence (extract)
¼ teaspoon salt
1 teaspoon cinnamon
1½ oz (45 g) chocolate chips
1½ oz (45 g) chopped walnuts or pecans
Preheat the oven to 325°F (170°C). Line a baking tray with baking paper.
Add the dry granola mix to a bowl and set aside.
Combine the melted butter, zucchini, cocoa powder, sugar, liquid sweetener, vanilla, salt, and cinnamon.
Pour the wet mixture over the dry mixture. Use a spatula or wooden spoon to fold together until evenly coated throughout.
Pour the mixture evenly onto the prepared baking tray, taking care that the layer is not too thin around the edges.
Bake in the preheated oven for 15–20 minutes, then remove from the oven and add the chopped nuts. Bake for a further 10–15 minutes, or until the granola is crisp and browned. Check often to prevent burning.
Remove the granola from the oven. Leave to cool for at least 10 minutes before removing from the tray.
When the granola is almost cool, add the chocolate chips. Allow to cool completely before breaking into chunks and storing in an airtight container.
Store in an airtight container at room temperature for up to 3 weeks. You can also freeze the mixture for up to 3 weeks.