What's For Breakfast: Banana Pecan Granola

Granola that tastes like freshly-baked banana bread? Don't mind if I do! 


Banana Pecan Granola || A Less Processed Life

Okay, yeah, so maybe I need a granola intervention. Should I change this blog's name to "A More Granola Life"? Possibly.

Banana Pecan Granola || A Less Processed Life

Although I am a major fan of my recipe for citrus-y maple cinnamon granola, I can't help but change things up a bit every now and then.

Banana Pecan Granola || A Less Processed Life

This delicious granola is flavored with banana and a couple of my favorite banana bread spices – cinnamon and ginger. Add in a healthy handful of pecans and coconut flakes, and you've got yourself a delightfully crunchy and flavorful granola.

Banana Pecan Granola (printer-friendly version)
makes about 4 cups

4 cups rolled oats
1/4 cup coconut flakes
1/4 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 very ripe bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
pinch of flaky Maldon sea salt

1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, coconut flakes, cinnamon, and ginger.
3. In a separate bowl, stir together the mashed bananas, maple syrup, melted coconut oil, and vanilla.
4. Add the banana mixture to the oat mixture and stir to combine.
5. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Sprinkle with flaky sea salt. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
6. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.

Banana Pecan Granola || A Less Processed Life

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