Banana Bread Granola

Banana Bread Granolan is a morn meal that serves 12. One portion of this dish contains roughly 4g of protein, 14g of fat, and a total of 247 calories. For 65 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. 9042 people have tried and liked this recipe. A mixture of banana, pecans, raw sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Minimalist Baker. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes include Granola Banana Bread, Banana Bread Granola, and Granola Crunch Banana Bread.

Servings: 12

Preparation duration: 8 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350.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) and bake for 23-28 minutes or until golden brown. The coconut oil will 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 make 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 weeks.

 

Step by step:

1. Preheat oven to 35

2. 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.

3. Pour over the dry ingredients and mix well.

4. Spread the mixture evenly onto one or two baking sheets (making sure it doesn't get crowded) and bake for 23-28 minutes or until golden brown. The coconut oil will 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 make 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 weeks.

Nutrition Information:

covered percent of daily need