Wednesday, May 21, 2014

Best. Granola. Ever.

Okay, seriously. I've tried different granola recipes over the years for breakfast cereal, but sometimes they're hit or miss. I like mine a bit chunky and crunchy, and sometimes homemade granola comes out more crumbly than the boxed varieties. I started my quest for this recipe when I was packing for an extended family trip to an area where cereal can be quite expensive and was looking for a low sugar variety for me. When this was baking, I knew I had found a winner. The smell was DIVINE--just like banana bread! And the taste...wham bam, thank you, ma'am! No joke. I hope you enjoy my slight twist on this fabulous recipe from Minimalist Baker.

Banana Bread Granola
3 cups oats (GF if you need it)
3/4 cup walnuts
1/2 cup almonds
1 1/2 sachets stevia (or 3 Tbsp raw sugar)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 Tablespoon flax or chia seed
1/4 cup coconut oil
1/3 cup honey
1 tsp vanilla
1/2 cup mashed ripe bananas (use those black ones!)

In a large mixing bowl, combine all the dry ingredients and stir until they are uniformly combined. In a small sauce pan over low heat, combine the coconut oil, honey, and vanilla just until the coconut oil and honey have melted to a liquid. Turn off the heat and add the mashed bananas. Slowly pour the banana liquid over the dry ingredients, stirring with a wooden spoon until all the dry ingredients look moistened with the banana mixture. If it looks too dry, mix a little more or add a little more oil. Spread the granola over two baking sheets and place in an oven preheated to 170C/350F. Bake for 20 to 28 minutes, stirring once or twice halfway through baking to get even browning. In the last 10 minutes, watch carefully to ensure it doesn't burn. When it's done, allow to cool and then place in an airtight container.

Now seriously, after smelling that divine goodness, you need to sit down and enjoy a bowl or few handfuls at least! With cold milk, warm milk, plain, or on yogurt, this will be a treat any way you enjoy it.

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