Like banana bread? Don’t want to make a loaf? This is the next best thing (or quite possibly a better thing). I’ll let you be the judge of that!
If you’re like me, you can work your way through a bag of Nature’s Path coconut macaroon granola in a shameful amount of time. Like, one day, hand-to-mouth, grotesque shoveling motions, and pretty soon it’s just you and the empty bag. Well, you and your food baby, who appears to be about three months along. The only difference here between your baby and a real baby, is that no one is congratulating you- in fact, your housemates are angry the granola is gone, and you’re hating yourself nearly as much because your favorite pants no longer button. Whoop.
All things disclosed, I modified this recipe slightly from the vegan Minimalist Baker Banana Bread Granola recipe you can find here. But rest assured, you’ve come to the right site. With my few tweaks and amendments, I am now 100% confident you have arrived at the recipe for the superior granola. Try it for yourself and see!
- 3 cups rolled oats
- 3/4 cup nuts of your choice
- 1/2 cup other nuts of your choice (see how flexible I am?)
- 3 Tbsp raw sugar (I use COCONUT!)
- 1/2 tsp sea salt
- 1 Tbsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp powdered ginger
- 1.5 Tbsp flax seeds or chia seeds
- 2.5 Tbsp cacao nibs
- 3 Tbsp flaked coconut
- 1/4 cup coconut oil
- 1/3 cup maple syrup, agave or honey (the agave was my choice!)
- 1 Tbsp vanilla extract, and an optional dash of almond extract
- 1 medium ripe banana, mashed (~1/2 cup)
As with ALL my recipes, flavor and taste agents like the coconut, spices, or cacao nibs can EASILY be taken out, the quantities can be altered, or you can do something entirely your own. The fundamentals of the recipe are the banana, the oats, the oil and sweetener, and the nuts. I’m like Burger King. Have it your way.
Preheat oven to 360. Combine the spices, sugar, oats, flax, cacao, and coconut flakes in a bowl and mix lightly til combined. In a small saucepan over medium low heat, melt the oil, sweetener, and vanilla/almond extracts. Mash a banana til it’s pure mush, and then whisk it into the saucepan with the other sweet stuff. Then, pour the contents of the saucepan over the bowl o’ nutty stuff. Mix til all of it is visibly coated in the coconut oil.
Spread lightly over 1-2 baking sheets, without crowding. Cook for about 25 minutes, stirring once about halfway through. Watch it closely to make sure it isn’t getting too brown in any one patch. Store in an airtight container for several weeks at room temperature. Rub it in your friends’ faces that you made some artisinal-ass granola and didn’t break the bank doing it.