Banana Bread Granola

By Leite's Culinaria

Ingredients

1/3 cup coconut oil
3 very ripe bananas
1/2 cup pure maple syrup ((not that Aunt Jemima crap))
3 cups rolled oats ((gluten-free, if desired))
1 cup buckwheat groats or buckwheat hulled kernels (look for these in the bulk bins section of your grocery store)
1 1/2 cups unsweetened coconut flakes
1/2 cup raw sunflower seeds
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 cup whole raw walnuts ((or substitute pecans))

Prep Time10mins
Cook Time50mins
Servings18

Instructions

Preheat the oven to 350°F (177°C). Line 2 rimmed baking sheets with parchment paper.

Melt the coconut oil in a small saucepan over medium-low heat. Pour the melted oil into a food processor or blender, add the bananas and maple syrup, and blend until smooth. Editor's Note: Unlike most commercial and homemade granolas, this banana bread granola is only subtly sweet. It's lovely, don't get us wrong. But it's only barely sweet. Best to set your expectations accordingly.

In a large bowl, combine the oats, buckwheat, coconut flakes, sunflower seeds, cinnamon, and salt. Roughly chop the walnuts and toss them in the bowl, too. Pour the maple syrup mixture over the dry mixture and gently toss to coat. The mixture will be rather wet.

Divide the mixture between the 2 baking sheets and press it firmly with the back of a spatula to ensure that the mixture is compact and even. Bake the granola for 15 to 20 minutes, until it's beginning to brown.

Remove the baking sheet from the oven and use a spatula to flip the granola over in large sections. Return it to the oven and flip it every 5 minutes, making smaller chunks each time, until golden, 15 to 25 minutes more. The granola should be dry and crisp. Set the granola aside at room temperature to cool. Do not stir the granola until it is completely cool so it will set into chunks.

Store in an airtight container at room temperature for up to 1 month.