My kids love this granola and it’s really versatile and great to have on hand. Plus, it stores really well and can be frozen for up to 4 months. You can throw in whatever nuts, seeds and dried fruits you like. I used what I had on hand and it turned out great. Another great thing about this granola is that it is gluten free AND vegan, which is nice. My kids favorite way to eat it is on top of plain Greek yogurt, but it’s delicious in a bowl with milk as well, and I’m sure a ton of other ways you could come up with to enjoy it.. or alone, too, of course! It’s a great snack to throw in lunchboxes (for kids lunchboxes I’d make it nut-free) or take it on road trips or to the park. I store it in an airtight container in my pantry for a week or two, if it lasts that long. Or freeze it. 🙂 Enjoy!
Toasted Banana & Nut Granola
Course: BreakfastDifficulty: Easy12
servings7
minutes30
minutesIngredients
3 cups gluten-free oats
1 cup toasted banana chips
1 cup dry roasted sea salt cashews (or whatever nuts you like)
1/2 cup pumpkin seeds
1 Tablespoon flax seeds
1/4 cup hemp and sunflower seeds
1 Tablespoon black chia seeds
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup coconut oil
1/3 cup agave nectar or maple syrup
1 teaspoon vanilla extract
sea salt
Directions
- Preheat oven to 350 degrees. In a large bowl, mix together the oats, banana chips, cashews, pumpkin seeds, flax, hemp and sunflower seeds, brown sugar, cinnamon and nutmeg. Mix well.
- In a saucepan over low-med heat, add the coconut oil, agave nectar and vanilla. Stir until melted and then pour mixture over the dry ingredients and stir to combine.
- Spread the oat mixture out in a large sheet pan, don’t over-crowd the pan (you may need to use two.) Bake for 30 minutes or until golden brown. You can toss the granola a bit as it cooks but if you want it clumpy it’s best to leave it alone until it’s done. Sprinkle with sea salt and let cool. Enjoy!