To say that I love granola is an understatement. I have a top 10 foods list that I keep running in my head. It has an established base of awesome eats with foods that rotate in and out depending on my mood and what’s in season. Without fail, some version of the humble old granola is always on the list. And pizza. Always pizza. I’m so cliché.
Before Christmas I made a batch of granola almost every week for months and ate it like it was my job. I’d have a generous serving for breakfast, usually a little bite again in the afternoon for a sweet treat, and later (because I clearly hadn’t had enough) I’d munch on more at night while I was studying. I’d like to say that the latter was a one-off case of mindless eating, but as I reflect on the evolution of this banana bread granola (with quinoa and cocoa nibs, I might add!), it has unfolded in much the same way. It’s serious over here.
This granola is subtly sweet and perfectly crunchy. It offers a backbone of heartiness with the warmth and comfort of banana bread. Seriously. Our apartment smells like a bakery! Served with yogurt or almond milk, it makes a perfect breakfast or snack (afternoon and evening, if you care to join).
- 3 cups rolled oats (Not quick oats. Use gluten-free, if you prefer.)
- ½ cup quinoa
- ¼ cup flax seeds
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup chopped pecans
- 1.5 medium bananas (ripe, but not too ripe)
- 2 tbsp coconut oil
- 3 tbsp raw honey
- ½ tsp coconut extract
- ¼ -1/2 cup of cocoa nibs, to your liking
- Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine all dry ingredients (oats through pecans) in a medium bowl. Blend, or mash really well, the remaining wet ingredients (banana through coconut extract). Add it to the dry ingredients and mix until coated.
- Spread the mixture evenly over the baking sheet and cook in the oven for 45 minutes, stirring every 10 -15 minutes. At the point the mixture should still have a bit of moisture to it. Turn the oven down to 250°F and bake for another 20-30 minutes, or until the granola is dried out to your liking. Mix in the cocoa nibs.