I am basically obsessed with the My New Roots: Inspired Plant Based Recipes for Every Season cookbook. Sarah Britton is a true original when it comes to edible inspirations, with an insight on Holistic Nutrition that is thought-provoking and enlightening. This book isn’t just about the pretty pictures (although they are definitely mouth-watering to look at). Sarah breaks out her recipes by season and by dish category – which I absolutely love! Although I am totally guilty of jumping all over, since I want to try them all!
This weekend I tried out her Chunky Banana Bread Granola and I can’t believe I hadn’t thought to add in banana’s to my granola sooner – what a game changer for my granola making days. For one that loves banana bread but looks for a healthier alternative with added nutrients – this is it!
Using banana’s as part of your binding agent will change up any of your go-to granola recipes. Sarah’s recipe is spot on and needs no modification, unless you want to add a few alternate ingredients or use what you have on hand. Just don’t skip out on the Banana – this is the absolute key! My personal recommendation for add-in’s are chia seeds, raw pumpkin seeds, crushed raw almonds or chocolate chips for a treat! What would you add? Check out this amazing breakfast dish-
Banana Bread Granola (yields 9 cups)
- 3-4 very ripe bananas
- 1/2 cup pure maple syrup
- 3 cups rolled oats (gluten-free)
- 1 cup buckwheat groats
- 1 1/2 cups unsweetened large coconut flakes
- 1/2 cup raw sunflower seeds
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup whole raw walnuts, roughly chopped
- Preheat the oven to 350°F. Line 1 or 2 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.
- In a large bowl, combine the remaining ingredients – rolled oats, buckwheat groats, coconut flakes, sunflower seeds, walnuts, cinnamon, salt, etc.
- Pour the maple syrup mixture over the dry mixture and gently toss to coat.
- 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 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 5-8 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 – if it lasts that long!! 🙂
Go BANANAS! xx