This is the best granola ever. End of.
I’m serious. Is there a need for anymore words? I don’t really think so. Because this stuff is so amazing. You’re going to have to shut yourself out of the kitchen when it comes out of the oven. Because it’s like more addictive than fresh-baked cookies. I could literally eat the entire pan.
I like to consider myself something of a granola guru. I mean, ever since I learned that making granola at home is both fun and easy and healthier and involves this thing called raw granola that I have to stop myself from eating the entire bowl of before it gets into the oven? I’ve been kind of addicted to it.
I have made so much granola. It’s not even funny. I post about probably 1/8th of the amount of granola I actually make and consume on a daily basis. Is granola good for you? I don’t know. I suppose so. It sure tastes freaking awesome.
What am I getting at here? I’ve eaten a lot of granola. Sometimes it’s good. Sometimes it’s awesome. And other times… it is the BEST GRANOLA EVER. But only once have I ever thought that for real. Like, I put something in my mouth and I’m just like wow. That is good.
And let me tell you. Again. This is the best granola ever. I knew I had to try this banana bread granola when Dana posted on her and John’s awesome blog – and I am so so glad that I did. Because it was fabulous. (and you have to try that one too!)
Naturally I tweaked it a little bit as I went along, throwing in some coconut, a little less sugar – ooh, coconut sugar! – and less nuts. because I’m more of a fruit over nuts girl. oh and quinoa flakes! love those. It’s good stuff, bro.
Seriously. You just have to trust me on this. You will not be able to get away from this stuff. It’s amazing raw, (like from the bowl. better than cookie dough. legit.) but if you just give it a little time in the oven? And then it comes out all clumpy and crunchy and delicious? Lock yourself out of the kitchen. Or you might just eat the whole pan. I almost did.
This is the best granola ever. Seriously! Super chunky, buttery and crunchy - filled with flavor from banana and coconut. You won't be able to stop eating this stuff.
3 cups rolled oats
1/4 cup unsweetened shredded coconut
2 tablespoons quinoa flakes
1/3 cup walnuts
2 tablespoons coconut sugar (or cane sugar)
1/2 tsp salt
2 teaspoons cinnamon
1 tablespoon ground flax seed
1/4 cup coconut oil
2 tablespoons maple syrup (or agave or honey)
1 teaspoon vanilla extract
1 large ripe banana, mashed (about 1/2 cup)
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, stir together the oats, cinnamon, coconut sugar, salt, flaxseed, shredded coconut, quinoa flakes and walnuts together in a large bowl.
In a small saucepan over medium low heat, or in the microwave in a small glass bowl, warm the coconut oil, maple syrup (or agave or honey) and vanilla extract. Once melted, remove from heat and whisk in the mashed banana until well combined. Pour over the dry ingredients and mix well.
Spread out the mixture evenly onto one large baking sheet (make sure it doesn’t get too crowded) and bake for 15 minutes or until golden and slightly firm. Stir once, then return to oven and turn the heat down to 300 degrees Fahrenheit. Bake at this temperature for another 10 minutes, keeping an eye on it as it can brown very quickly.
Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet. Store in an airtight container or pretty glass jar – it should keep for a couple weeks.
To make this granola gluten-free, simply use gluten-free certified oats.
Recipe adapted slightly from Minimalist Baker.