Banana Bread Granola
The warm and cozy flavours of banana bread in the form of a delightfully chunky granola. I love to start my mornings with a yogurt bowl topped with my Banana Bread Granola and fresh, seasonal fruit.
Servings 8 cups
Equipment
- Large rimmed baking sheet
Ingredients
- 3 cups gluten-free rolled oats
- 1 cup coconut flakes
- 3/4 cups raw walnuts, chopped
- 1/4 cup flax seeds
- 2 teaspoons cinnamon
- 1/4 teaspoons ground cloves
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon fine sea salt
- 1 large ripe banana, mashed
- 1/3 cup pure maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 cup cacao nibs
- 4-5 large medjool dates, pitted and chopped
Instructions
- Preheat the oven to 325℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the oats, coconut flakes, walnuts, flax seeds, spices, and salt.
- In a small mixing bowl, mash the banana until smooth. Whisk in the maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Use a baking spatula to fold everything together until no dry spots remain.
- Transfer the granola to the lined baking sheet, spreading the granola in an even layer. Press the granola down so it is firmly packed on the baking sheet. Bake for 35 to 40 minutes, rotating the pan halfway through baking.
- Let the granola cool completely on the pan before breaking it up into large chunks. Mix in the cacao nibs and chopped Medjool dates. Store the granola in an airtight container at room temperature for up to a month.