Banana Nut Granola
- Ready In:
- 2hrs 35mins
- Bring water and dates to a boil in a covered saucepan.
- Remove from heat.
- Let stand 5 minutes, then blend in blender with all but oats and seeds or coconut.
- Stir all ingredients together.
- Spread on two cookie sheets.
- Bake at 225 degrees for 2 hours, stirring.
- Put in a air tight container until ready to use.
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This is the third time I've made "basically" this recipe. I keep losing it and I've not easily been able to find it again. So, happy to find Dancer's recipe. I only bought a 18oz Old Fashioned Oats, added about 1 cup of Instant Oats that I had. I added pepitas, walnuts, sliced almonds and about 1/4 cup chia seeds. (I think all of those extras are just fine to use what you have!) I just LOVE how this granola ends up so crunchy and also ends up with lots of pick-upable chunks. This is now my go to granola. I didn't have unsweetened coconut this time, but I really like it with coconut. Also, I bake it on 300, stirring every 15 minutes, until it gets as dark as I want it. You have to wait until it's fully cool before you can tell how crunchy it is. Also! Fantastic way to get rid of bananas. I freeze my bananas in their skin. Then when I want to use them, I just take them out of the freezer, snap off the top, turn them upside down in a measuring cup and put in the fridge overnight. Then you just squeeze out the banana.
This recipe needs to be revised. It became delicious once I halved the oats and doubled the banana/date mixture. I also boiled the sweetened coconut in with the dates and blended that and it worked very well. Also, I added some pumpkin pie spice mixture and extra nutmeg and cinnamon, wheat germ, flax seeds, and brown sugar. Thanks for inspiring me to do this twice.