Banana Breakfast Granola
This recipe, adapted from Minimalist Baker, makes a great morning granola to serve with yogurt, milk, or just by itself on the go. The sweetness of the banana and maple is magical! Double the recipe for a big batch.
Servings 1 big 30 ounce jar
Ingredients
- 1 and ½ cups rolled oats
- ½ cup chopped walnuts
- ½ cup slivered almonds or sub other nut
- 1 and ½ Tablespoons raw sugar
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 2 Tablespoons ground flax seed
- ⅛ cup coconut oil
- 3 Tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
- ½ of a banana mashed
Instructions
- Heat oven to 350 degrees F.
- Mix the dry ingredients (oats through flax seed) together in a big bowl.
- Melt the coconut oil, maple syrup (or honey) and vanilla in a small bowl in the microwave (it only took me 20-30 seconds). Add in the mashed banana. Mix to combine, then add to the dry ingredients and stir well to coat the oats.
- Spread the mixture on a baking pan (I used 9x13") and bake for 23-26 minutes. Mine was done and toasty at 25. No need to stir if you want big chunks!
- Let cool completely on the baking sheet, then store in a jar or other container. I doubt it will last longer than a few days but it's probably fine for up to a couple weeks.