Banana Bread Granola
Favorite Granola Ever.
My family is obsessed with this granola just as much as I am too. It's adapted from one of my all time favorite bloggers, Minimalist Baker, who has some of the very very best plant based recipes, including this one.
Eat it in yogurt, with milk, on top of oatmeal, smoothie bowls, on toast for some crunch, or just by the handful!
- 3-4 cups rolled oats (GF for gluten free eaters)
- 1/2 - 3/4 cup walnuts or raw almonds
- 1/2 cup pecans
- 3 Tbsp raw sugar or coconut sugar or half coconut sugar/half brown sugar (this is what I do usually..the little bit of brown sugar makes it extra yummy)
- 1/2 tsp sea salt
- 1/2 Tbsp cinnamon or more if your a cinnamon addict like myself
- 1 Tbsp flax seed
- 1/4 cup coconut oil (4 TB)
- 1/3 cup + 1 Tbsp maple syrup, agave or honey if not vegan
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1 medium to large ripe banana, mashed (~1/2 cup) ...the spottier and browner the better for maximum heavenliness.
- Preheat oven to 350.
- Mix the oats, cinnamon, sugar, salt, flaxseed and nuts together in a large bowl.
- In a small saucepan over medium-low heat, warm and melt the coconut oil, maple syrup (or agave or honey), vanilla extract, and maple extract. Once liquidy, remove from heat and whisk in the mashed banana until well combined. Pour over the dry ingredients and mix well.
- Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly depending on your oven.
- If you don’t toss the granola while baking, it will make get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
- Once the granola is visibly browned and golden on the edges, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. It will get really crunchy when it cools. Store in a container or jar with an air-tight seal – it should keep for a couple weeks.