Banana Nut Granola

Granola truly is one of the best foods. It works as breakfast with a little bit of milk, mixed into yogurt, on top of a smoothie, and is a great snack on the go as well. This granola recipe is honestly amazing. The banana really shines through and makes it naturally sweet. I'm very proud of it because it's my own recipe, and I got it right the first time! Two serious victories for me.

When making this granola, I chose to use almonds and walnuts for their mild flavor in comparison to some other nuts and seeds. They are also two of my favorite nuts to eat once they are roasted, as roasting them brings out a whole new flavor and texture. I tested the recipe with and without cinnamon; both taste great, but the little bit of cinnamon helps balance out the sweetness just a touch. Finally, most granolas would call for some sort of oil. Instead, I used almond butter, which has fat and oil in it, but also keeps the granola a little more clumpy (which I love).

While baking, be sure to mix thoroughly after the first 10 minutes or you will end up with a big granola pancake. Also, you are going to want to pull it out a little early because it starts to darken pretty quickly after the first 15 minutes. Do not do this!! Be patient and stir more frequently if it starts to darken too much. Pulling it out early will make the granola more chewy and less crunchy.

Eat up!


Makes about 5 cups; 118 calories per 1/4 cup

Ingredients:

3 cups rolled oats
1/2 cup almonds, coarsely chopped
1/2 cup walnuts, coarsely chopped
1/4 cup ground flaxseed
1/2 tsp cinnamon
pinch of salt
3 small very ripe bananas (or 2 large), mashed
3 Tbsp maple syrup
2 Tbsp almond butter, melted

Directions:

1. Preheat oven to 375 F and line two baking trays with parchment paper.
2. Stir oats, almonds, walnuts, and flaxseed together in large bowl.
3. Add bananas, maple syrup, and almond butter to dry ingredients, stirring thoroughly to separate all banana and almond butter chunks.
4. Divide granola into two equal parts and spread mixture evenly on each baking tray.
5. Bake for 10 minutes then stir well, breaking the granola apart as you stir. Bake for another 10-15 minutes, stirring every 5 minutes so granola does not burn.