Banana Walnut Coconut Granola
Granola = one of my very favorite things to make AND eat. It's cheap, easy, versatile, and you can use whatever nuts, seeds, and oils that you find in your pantry. I rarely measure ingredients anymore when I make granola because it is so forgiving. But I tried to guestimate all these measurements for you all!
You can eat this by the handful (my usual way) or as a topping for yogurt, smoothie bowls, and oatmeal! Gotta have that CRUNCH.
- 4 cups rolled oats (gluten-free if necessary)
- 3 TB coconut sugar
- 1/2 tsp salt (+ a little more)
- 1 cup coconut shreds
- 1/2-3/4 cup walnut halves (or chopped)
- 3 TB flax seeds
- 1/3-1/2 cup coconut oil
- 1/2 cup maple syrup or honey
- Splash vanilla extract
- 2 RIPE bananas, mashed well
- Preheat oven to 350°F.
- In a large bowl, mix dry ingredients (oats through flax seeds).
- In a small pot on the stove on low heat, melt coconut oil. Mix in maple syrup and vanilla extract. Take off heat and mix in mashed bananas.
- Pour wet ingredients over dry and mix until all the oats and nuts are well-coated.
- Separate mixture onto 2 baking sheets and spread out in a flat layer.
- Bake for 23-27 minutes, or until the edges are turning golden brown*. You can rotate the pans halfway through baking for more even cooking.
- Break up the granola with a spatula a little bit when it comes out of the oven (leave some chunks of course). The granola will be soft when it comes out of the oven, but it becomes crunchy when it cools!!! Store in an airtight container in the pantry or fridge for a couple weeks.
*Note: Everyone's oven is different, so just be watching because you don't want to burn the granola!