PREP TIME: 5 minutes | COOK TIME: 25 minutes | TOTAL TIME: 30 minutes
3 cups rolled oats (GF for gluten-free eaters)
3/4 cup walnuts
1/2 cup pecans
3 Tbsp raw sugar
1/2 tsp sea salt
1/2 Tbsp cinnamon
1 Tbsp flaxseed
1/4 cup coconut oil
1/3 heaping cup maple syrup or agave (or honey if not vegan)
1 tsp vanilla extract
1 medium ripe banana (mashed // 1 banana yields ~1/2 cup)
Preheat oven to 350 degrees F (176 C).
Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts together in a large bowl (see photo).
In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or agave or honey), and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded // use additional baking sheets, as needed, if increasing batch size) and bake for 23-28 minutes or until golden brown. The coconut oilwill help it crisp up well, but be sure to watch it carefully as it can brown quickly.
NOTE: If you don’t toss the granola while baking, it will get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
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 or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.