Author Notes
This granola is subtly sweet and perfectly crunchy. It offers a backbone of heartiness with the warmth and comfort of banana bread. Served with yogurt or milk, it makes a perfect breakfast or snack. —80twenty
Ingredients
-
3 cups
rolled oats
-
1/2 cup
quinoa
-
1/4 cup
flax seed
-
1 teaspoon
cinnamon
-
1/4 teaspoon
salt
-
1/2 cup
chopped peacans
-
1.5
medium bananas (ripe, but not too ripe)
-
2 tablespoons
coconut oil
-
3 tablespoons
raw honey
-
1/2 teaspoon
coconut extract, optional
-
1/4 cup
cocoa nibs, or more if you like
Directions
-
Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper and set aside.
-
Combine all dry ingredients (oats through pecans) in a medium bowl.
-
Blend, or mash really well, the remaining wet ingredients (banana through coconut extract). Add it to the dry ingredients and mix until coated.
-
Spread the mixture evenly over the baking sheet and cook in the oven for 45 minutes, stirring every 10 -15 minutes. At the point the mixture should still have a bit of moisture to it. Turn the oven down to 250°F and bake for another 20-30 minutes, or until the granola is dried out to your liking. Remove from the oven and mix in the cocoa nibs.
See what other Food52ers are saying.