Chiquita Banana Bread Granola + How to Reduce Food Waste
This simple baked Banana Bread Granola recipe is a healthy and delicious way to enjoy that banana flavour while helping do your part in reducing food waste.
Servings 1 Batch
Ingredients
- 3 cups rolled oats can also use GF oats
- 1 cup nuts of choice I used walnuts but you can use walnuts, pecan, almonds, cashews or macadamias
- 1/4 cup brown sugar
- 1/2 tbsp. cinnamon
- 2 tbsp. flax seeds
- 2 tbsp. pumpkin seeds
- 1/3 cup honey maple syrup or agave
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 2 ripe bananas mashed (should yield around 3/4 cup of banana)
Instructions
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment or a non-stick baking sheet.
- Into a medium-sized bowl, mix the oats, nuts, sugar, cinnamon, flax and pumpkin seeds.
- In a small saucepan over medium-low heat, cook the coconut oil, maple syrup (or other alternatives), and vanilla extract. Once your mixture has become more liquid-like (around 1-2 minutes) remove from heat and add your banana mixture. Pour the maple syrup mixture over dry mixture and stir well.
- Now, spread the mixture onto a baking sheet and bake for 23-28 minutes or until golden brown.
Notes
- Make sure the baking sheet doesn't get too crowded. You may use additional baking sheets, as needed, if increasing batch size or if you prefer a less chunky granola.
- The coconut oil is great for adding golden colour but can cause to burn due to the high smoking point. Be sure to check on the granola every so often to ensure even baking and no burning.
- For clumpy granola, do not toss while baking.For loose, less clumpy granola, toss twice while baking.Granola will last up to 10 days in a tightly sealed container at room temperature.
