Making granola is one of the easiest ways to create good smells in your kitchen and ensure you have a healthy snack or breakfast on hand for the week. When we spotted the Chunky Banana Bread Granola recipe in Sarah Britton's My New Roots cookbook, we practically sprinted to the store to gather ingredients - super-ripe bananas, where are you?
We should mention this whole cookbook is A+ material - some of our to-make recipes include pickled turnips, spelt calzones, and raw key lime pie tarts. Yes, you need a well-stocked pantry and a food processor to make good use of the book, but beyond that, the recipes are straightforward and rewarding. (p.s. Our favourite inexpensive and space-saving food processor is this little guy.)
What makes this granola stand out is the use of mashed bananas as the binding ingredient, which creates soft-yet-chewy clusters that are made for mid-afternoon snacking. In other words, you definitely don't need milk to enjoy!
Recipe: Chunky Banana Bread Granola
(Adapted slightly from My New Roots by Sarah Britton)
1/3 cup coconut oil
3 very ripe bananas
1/2 cup pure maple syrup
3 cups gluten-free rolled oats
1 cup buckwheat groats
1-1/2 cups unsweetened shredded coconut
1/2 cup sunflower seeds
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 cup chopped walnuts
Raw cacao nibs for sprinkling (optional)
1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Melt the coconut oil in a small saucepan over low heat and pour into a food processor or blender with the bananas and maple syrup. Blend.
3. In a large bowl, combine the oats, buckwheat, coconut, sunflower seeds, walnuts, cinnamon, and salt. Pour the liquid mixture over the dry mixture and fold to coat.
4. Spread the mixture out on the baking sheet and press firmly with the back of a spatula. Bake for 15-20 minutes, until the granola begins to brown.
5. Remove the baking sheet from the oven and use a spatula to flip the granola in large sections. Return to oven and flip every 3 to 4 minutes, making smaller chunks each time for another 15 minutes (total 30 minutes of baking time), until dry and crispy.
6. Set the baking sheet on top of a cooling rack and cool completely. Break into chunks and store in an airtight container at room temperature for up to a month.
Makes about 9 cups.
A word of warning: this granola is highly addictive and we *might* have consumed a whole jar of it over the course of two days.
p.s. If you love chunky, snackable granola, you should also try these granola nut clusters from Oh She Glows!
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