Banana Bread Granola
Happy first day of SPRING! Yay! I’m celebrating by making this banana bread granola for the 5th time because it’s currently one of my favorites! I have a lot of favorite granolas…but this one has been on repeat lately.
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Ingredients
- 3 cups rolled oats (GF for gluten-free eaters)
- 1/2 heaping cup chopped raw walnuts
- 1/4 cup chopped raw pecans
- 1/4 cup chopped raw almonds
- 1/4 cup raw pepitas (pumpkin seeds)
- 1/4 tsp sea salt
- 1/2 heaping tbsp cinnamon
- 1 heaping tbsp ground flaxseed
- 1/4 cup coconut oil
- 1/3 cup + 2 Tbsp pure maple syrup or agave (or honey if not vegan)
- 1 tsp vanilla extract
- 1 medium ripe banana, mashed very well (~1/2 cup)
Instructions
- Preheat oven to 350 degrees F (176 C) and line a baking pan with parchment paper.
- Mix the oats, cinnamon, salt, flaxseed, and nuts together in a large bowl.
- In a small saucepan over medium low heat, warm the coconut oil and maple syrup. Once liquidy, remove from heat and whisk in vanilla extract, then banana puree until well combined. Pour over the dry ingredients and mix well.
- Spread the mixture evenly onto the pan and bake for 27-31 minutes or until golden brown. Lightly toss granola once halfway through baking. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly. It won’t be completely crisp when you take it out of the oven, but it will continue to crisp up as it cools.
- Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet. Store in a container or jar with an air-tight seal and it should keep for a couple of weeks.
- Enjoy!
- (recipe adapted from the Minimalist Baker)