Monday, June 9, 2014

Banana Nut Bread Granola

I had bananas dying a slow and agonizing death on my counter. Since Bear, it's not very often that bananas get that level of disgustingly ripe (I can't eat a banana unless the yellow peel has some green tint to it, the second they get totally yellow and brownish spots I can't eat them), she usually eats them all. So I was excited I actually had two really gross bananas crying to be put out of their misery to play with. I thought about bread but it was kind of a meh idea. I decided to make some banana biscotti with it but when I was getting the ingredients I saw the oats. And that is how they say is that.

OMB people! This stuff is like crack. I'm completely addicted. It's splendiferous all by itself but add it to some yogurt with fruit (my favorite being vanilla greek yogurt with fresh blueberries) and it's magically splendiferous. I can't get enough of it. It smells and tastes like banana bread with a crunchy granola texture. It's an entire mouth feel extravaganza (yeah, I've been watching cooking shows

You should absolutely try this, but know up front you will be addicted. I've already hidden a couple bananas from Bear so they can get super gross ripe so I can make it again and I haven't even finished this batch yet. That's how good it is.

Banana Nut Bread Granola

1/4 cup coconut oil
1/3 cup clover honey
2 really ripe bananas - like disgustingly ripe -- smashed
1 TBS ground cinnamon
1 tsp vanilla
1/2 tsp salt
3 cups old-fashioned rolled oats
1/2 cup chopped pecans
1/2 cup slivered almonds

1.) Preheat oven to 350 degrees Fahrenheit and line a cooking sheet with parchment paper
2.) In a medium sauce pan combine oil, honey, smashed bananas, cinnamon, vanilla, and salt. Mix well and cook over medium-high heat until boiling. Reduce heat to low and simmer for 5 minutes.
3.) In a large bowl combine oats and nuts.
4.) Pour honey mixture over oats and nuts. Mix well until all the oats and nuts are coated. 
5.) Spread oats onto the parchment paper lined cookie sheet in a thin layer -- too thick and they won't toast up right -- and bake at 350 for 25 - 30 minutes -- stirring halfway through -- or until fragrant and golden brown (careful not to burn).
6.) Let cool completely. Store in an air tight container. Enjoy!

1 comment:

Vickie said...

Love this recipe. I don't even normally like bananas but the taste is not overpowering and very delicious. I use it in my vanilla greek yogurt for breakfast and it's wonderful. Thanks for sharing! :-)