Banana Bread Pecan Granola
So I recently posted a picture of my banana bread pecan granola. For me, it’s all about trial and error. This wasn’t the crunchiest granola but it was still a hit for me!
Ingredients:
1.75 cups rolled oats
1/2 cup chopped pecans
1/4 cup pure maple syrup
1/8 cup coconut oil (about 1.5/2 tbsps)
1 tbsp creamy peanut butter
1 tbsp honey (or agave, if you have)
1 ripe and mashed banana (approximately 1/2 cup)
1/2 tbsp cinnamon
1/4 tsp salt
1/2 tsp vanilla extract
Process:
Preheat oven to 325.
Mix the oats, cinammon, salt, and nuts in a large bowl.
In a smaller bowl, warm the coconut oil so it melts. To this bowl, add maple syrup, peanut butter, honey, and vanilla extract. Add in the mashed banana and whisk together until all ingredients are well combined.
Pour the wet mixture over the dry ingredients and mix until fully incorporated.
Spread the mixutre out evenly onto a baking sheet, making sure the granola is not too crowded. It may require the mixture being spread out over more than one baking sheet. Bake for 25-30 minutes or until the granola is golden brown. If your oven is very hot, you may want to keep an eye out for the pecans, to make sure they don’t burn.
Midway through the baking time, check on your granola and toss it to help it get the crumbly texture. Essentially, you want to break up the clumps of granola. If you prefer clumpy granola you can skip this step.
Once the granola is golden brown and fully baked, you can remove it from the oven and toss just a bit so the heat can escape. Let the granola cook and store in an air-tight seal container. I prefer the glass jars!
VIOLA.