This granola. It completes me.
The weird thing is I could eat it by the spoonful it its raw, uncooked state, just after I stir it up and before I bake it. Holy moly, it’s good that way. It seriously tastes like candy. But I force myself to bake it for crunchy snacks during the week. My grandboy also loves to eat it by the handful.
When it bakes, it loses some of it’s sweetness and becomes a little more salty. So it’s a sweet and slightly salty granola with hints of peanut butter and banana because they are married to each other, you know.
I like to put it on my…oatmeal. I know, right? I bet you thought I was going to say yogurt, huh? I just don’t eat much dairy these days. So, yes, on my oatmeal, which is basically putting oats on oats, but I can do whatever I want in my kitchen.
Here are my notes:
–Baking time will depend on your oven, but mine takes about 20 minutes. I baked one batch for 30 minutes and it burned. But I’m still eating it because I feel guilty throwing food away.
–It really needs to be stirred so it will brown evenly, but stirring also breaks up the clusters, and I like it cluster-like. So boo.
–I am a huge walnut fan. I feel bad saying that since I have pecan trees in my yard and I’m from the South, but I really like walnuts better. But you could put any nut in there you like.
–I really like the whole “1 teaspoon kosher salt part,” because it’s slightly on the salty side and that is very exciting to me. But if you have salt issues, decrease it. I am actually thinking about increasing it on my next batch.
- 3 cups rolled oats
- 2 cups chopped raw walnuts
- 3 tablespoons coconut sugar
- 1 teaspoon kosher salt
- ¼ cup coconut oil
- ⅓ cup raw honey
- 1 medium ripe banana, mashed very well until almost smooth
- 2 heaping tablespoons organic natural peanut butter
- ½ teaspoon vanilla
- Preheat oven to 350 degrees. In a large bowl, stir together the oats, walnuts, coconut sugar and salt. Set aside.
- In a medium saucepan over medium heat, heat the coconut oil, honey, mashed banana, and peanut butter, whisking often, just until smooth and melted. Remove from heat and stir in vanilla.
- Pour over the oat mixture and stir to evenly coat. Spray a large baking sheet with nonstick cooking spray and spread the granola in a single layer. Bake for 20 minutes or until golden brown, stirring once or twice. Let cool to room temperature, then store in an airtight container at room temperature. About 5¾ cups granola.