Banana Bread Granola

Banana bread coziness meets crunchy granola in this super-comforting and nourishing breakfast or snack. Because this granola gets most of its moisture from bananas, it's good for the body as well as the soul!

Ingredients

  • 0.25 c honey or maple syrup
  • 0.25 c coconut oil
  • 1 very ripe banana, mashed thoroughly
  • 1 tsp vanilla
  • 2.5 c old fashioned rolled oats
  • 1 c raw pecan and/or walnut halves
  • 2 tsp cinnamon
  • 0.25 tsp cardamom
  • 0.25 tsp salt
  • 1 c banana chips
  • 1 c toasted coconut
  • 0.5 c chocolate bits

Instructions

  1. Preheat the oven to 350.
  2. Melt the honey and coconut oil over low heat, then remove from the stove and cool to room temperature.
  3. Stir in the banana puree and vanilla, mixing until there are no banana lumps.
  4. In a mixing bowl, combine the oats, nuts, spices and salt. Pour the wet mixture over the top and mix well to combine.
  5. Spread the mixture across a large sheet tray; the more contact the oats and nuts have with the sheet tray, the more effectively they’ll brown.
  6. Bake at 350 for about 35-40 minutes until the oats are evenly browned. Stir after 10 and 20 minutes to make sure all of the mixture gets contact with the sheet tray. Don’t stir toward the end of the baking time or after you take the granola out; leaving it undisturbed will help it to form some larger clumps.
  7. Cool completely by setting the sheet tray on a wire rack. This is non-negotiable! If you try to package it up or stir in chocolate before it's cool, the granola will become soggy.
  8. Stir in the remaining add-ins (banana chips, toasted coconut, chocolate bits) only after the granola is completely cooled. Keep the granola in a sealed container for up to a week or two, or freeze for longer storage.
RECIPE from The Rogue Brussel Sprout Blog
www.TheRogueBrusselSprout.com
@TheRogueBrusselSprout