Banana Bread Granola (Insane)

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I went insane for this granola.  Lost my mind.  I don’t know how to explain it but I can basically never make this again because it was so good I couldn’t stop eating it… I didn’t even share it.  It tastes exactly like banana bread… it’s so confusing because you’re convinced you’re eating banana bread.  But then you have the crunchy glorious texture of granola.  I don’t know what to say other than make this granola so you can experience what I did.  I’m going to try remaking this by increasing the amount of banana and decreasing the amount of maple syrup and see how that goes so I feel better about annihilating a batch… will report back.

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You’ll need:

  • 3 cups oatmeal
  • 0.75 cup walnuts, chopped
  • 0.5 cup almonds, chopped
  • 1 tablespoon coconut sugar (you can add 1-2 tablespoons more if you want sweeter)
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon flax seed
  • 0.25 cup coconut oil
  • 1/3 cup plus 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla or almond extract
  • 0.5 cup mashed ripe banana (one good sized banana should do it)

To Make:

  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.  Whisk together oats, cinnamon, sugar, salt, flaxseed and nuts in a large bowl.
  2. Heat oil, maple syrup (or honey) and vanilla extract in a small saucepan until liquid. Remove from heat. Whisk in mashed banana.
  3. Add wet mixture to dry mixture and stir really really well.
  4. Spread granola on baking sheets in a thin layer. If you crowd the baking sheets too much the granola won’t get crispy during baking.
  5. Bake for 25 minutes until golden brown. Let cool completely before breaking into large chunks (if you don’t want chunky granola stir a few times during baking). If you want crunchy chunks you have to let it cool completely before breaking up. Granola will keep well in an air-tight container for several weeks but I like it in the freezer… it’s extra crunchy and it keeps for months.

Inspired by MinimalistBaker

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