Holy Granola!

Making granola is always experimental.  I love to toss in whatever I have on hand and see what come out of the oven.  The other night, I took to experimenting and liked it so much that I recreated the recipe again tonight and thought I’d share it.

We eat a lot of bananas here at our house but occasionally, the window of ripeness is closed and they are just too ripe to eat on their own.  Normally, I would make a banana bread or muffins or use them in a smoothie.  Last week I thought I would try them in a batch of granola.  And what goes better with bananas than peanut butter. Well, lets be honest, everything goes better with peanut butter.


Heat the oven up to 350F

In a large bowl of a stand mixer or a large bowl and use a hand mixer, mix the following:

1 banana

1/2 cup of peanut butter

1/4 cup maple syrup

1 teaspoon of vanilla

Mix these ingredients thoroughly.

In another bowl, add these dry ingredients together:

2 cups of gluten free oats

1/2 cup almonds

1/4 cup walnuts

1/4 cup almonds

1/4 cup sunflower seeds

1/4 cup pepitas

1 teaspoon cinnamon

Mix the dry ingredients all together.

Pour the wet ingredients over the dry and mix thoroughly together to coat the dry.

On a cookie sheet lined with parchment, spread the mixture evenly.  Cook for 22-25 minutes but mix every 5-7 minutes to make sure it cooks evenly and doesn’t burn on the edges.

Take out and let it cool completely.

Put the granola in a large bowl.  Mix in 1/4 cup of chocolate chips and 1/2 cup of dried cranberries or raisins and mix again.

Store in an air tight container.  Use the granola on its own, a top for yogurt, or a few tablespoons on your oatmeal.

The great thing about granola is that you can add or subtract a number of different ingredients.  Let us know what combinations you have come up with!

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