Zucchini Bread Granola

• 1- 1/2 cup Rolled Oats
• 1- 1/2 cup Crisp Brown Rice Cereal
• 3/4 cups Finely Grated Zucchini (using A Microplane Grater)
• 1 Tablespoon Canola Oil
• 2 Tablespoons Pure Maple Syrup
• 2 Tablespoons Brown Sugar
• 1/2 teaspoons Pure Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons (tiny Pinch) Ground Nutmeg
• 1/4 teaspoons Salt
• 1/2 cups Chopped Walnuts
• 1/2 cups Grain-sweetened Chocolate Chips (such As Sunspire)

1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
2. Meaure the oats and crisp rice cereal into a large bowl, set aside.
3. In a medium bowl, whisk together the grated zucchini, canola oil, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
4. Whisk until well-combined.
5. Pour wet ingredients over cereal.
6. Using your hands, break up the clumps of grated zucchini and stir until the cereal is evenly coated.
7. Spread mixture on the prepared cookie sheet in an even layer.
8. Bake for 15 minutes.
9. Remove sheet from the oven, stir the nuts into the granola, and break up any remaining clumps of zucchini.
10. Bake for an additional 15 minutes, or until the granola is golden brown and crisp.
11. Remove granola from the oven, cool for 10 minutes, and then toss in the chocolate chips until partially melted.
12. Cool completely.
13. Store in an airtight container.
14. Nutritional information per serving: 207 calories, 9.8 grams fat, 2.2 grams saturated fat, 4.4 grams fiber, 10.3 grams sugar, 4 grams protein

rolled oats, cereal, zucchini, canola oil, maple syrup, brown sugar, vanilla, ground cinnamon, ground nutmeg, salt, walnuts, chocolate chips

Taken from tastykitchen.com/recipes/appetizers-and-snacks/zucchini-bread-granola/ (may not work)