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.
- 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)
- 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.
- Heat oil, maple syrup (or honey) and vanilla extract in a small saucepan until liquid. Remove from heat. Whisk in mashed banana.
- Add wet mixture to dry mixture and stir really really well.
- 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.
- 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