AuthorKathleen GloverCategoryBreakfast, Desserts, Gluten Free, Snacks, Vegan, VegeterianDifficultyBeginnerGranola is one of those things that most people don't think to make at home. However, once you figure out how easy and tasty it is, you will never go back to store bought granola again. Banana bread is also one of my all time favorite treats (dessert? breakfast? snack? Let me know what you think in the comments below) so any excuse to incorporate that warm spice and banana flavor into something else is a home run for me!
If you want to cut down on the sweetness of this recipe, you can cut down on the brown sugar but I would keep the maple syrup amount constant to keep the granola sticking together.
Preheat it to 325 F and make sure that a rack is in the upper part of the oven. Meanwhile, line a baking sheet with parchment paper.
Mix the oats, flaxseed meal, pecans, sugar, nutmeg, cinnamon and salt in one bowl. In another bowl, combine the coconut oil, maple syrup, and vanilla extract. When combined, stir into the oats mixture, and mix well. Transfer the mixture to the prepared baking sheet, and spread into a single layer.
Bake in the oven for about 30 minutes, mixing every 10 minutes. During the last 10 minutes, stir in coconut flakes. When done, take it out from the oven, and let it cool.
When it is cooled off, add the sliced dried bananas, and transfer it to a jar. The granola will keep for about a week in an airtight container.
Ingredients
Directions
Preheat it to 325 F and make sure that a rack is in the upper part of the oven. Meanwhile, line a baking sheet with parchment paper.
Mix the oats, flaxseed meal, pecans, sugar, nutmeg, cinnamon and salt in one bowl. In another bowl, combine the coconut oil, maple syrup, and vanilla extract. When combined, stir into the oats mixture, and mix well. Transfer the mixture to the prepared baking sheet, and spread into a single layer.
Bake in the oven for about 30 minutes, mixing every 10 minutes. During the last 10 minutes, stir in coconut flakes. When done, take it out from the oven, and let it cool.
When it is cooled off, add the sliced dried bananas, and transfer it to a jar. The granola will keep for about a week in an airtight container.