Cardamom

BANANA BREAD GRANOLA

Author Notes

Crunchy -- in both senses of the word. This is the ultimate clumpy granola, plus it tastes like banana bread, PLUS it has flax seeds which I hear are good for you. I adapted this from a wonderful Happy Yolks recipe -- tweaking it to just what I like. —Posie (Harwood) Brien

  • Makes 1 batch
Ingredients
  • 4 cups rolled oats
  • 2 very ripe bananas (I like to use frozen, then thawed ones)
  • 3/4 cup flax seeds
  • 1/2 cup coconut oil, melted
  • 1/3 cup honey
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon (use spicy Saigon if you can)
  • 1 dash cardamom
  • 1 pinch sea salt
In This Recipe
Directions
  1. Preheat the oven to 400 degrees.
  2. In the bowl of a stand mixer, combine the bananas, coconut oil, maple syrup and vanilla. Mix until well combined and thick, and then add the oats.
  3. Mix on medium-low speed for about 3 minutes, then add in the cinnamon, cardamom, salt and flax seeds and mix until combined.
  4. Spread the mixture onto a baking sheet lined with parchment and bake it for about 25 to 30 minutes. After about 15 minutes, check the granola and stir it around gently with a spoon so it browns evenly but don't break up the clumps too much. Let it cool before breaking it up with your hands in large clumps.

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.