Nuts, chocolate, and banana mixed together make a heavenly breakfast, snack or even dessert. At the moment I am literally standing at the kitchen counter while doing dishes, throwing this granola in my mouth while keeping an eye on Layla's "pee dance". Yes, we are potty training this week, and let's just say I need the extra chocolate! :-)
When it comes to granola, you can search high and low for ones that don't have any refined sugars, vegetable oils, artificial flavors, you get the gist... I am sometimes intimidated when I turn around a granola, and the list of ingredients literally takes up the whole side of the box. I realized many years ago that I just have to make my own. And when it comes to granola, it's so easy to throw together some nuts, seeds, oats, and coconut oil. Yes, it takes about an hour in the oven, but you can be doing a lot of other food prep or laundry during this time... or scrolling through your social media feed.
This banana chocolate granola gets so much sweetness from the banana, so you only need a tiny extra amount of maple syrup for a richer flavor. Feel free to mix any nuts and seeds together that you have in your pantry. My recipe is just an idea of what I like to use.
Preparation time: 10 minutes
Baking time: 50 minutes
Total time: 1 hour
Makes 6 servings:
2 Tbsp raw cacao powder
2 Tbsp maple syrup
2 Tbsp melted virgin coconut oil
2 Tbsp vanilla extract
1 cup roughly chopped almonds
½ cup walnuts
½ cup desiccated coconut
¼ cup sunflower seeds
¼ cup pumpkin seeds
Pre-heat the oven to 175ºC/ 350ºF. Prepare a baking tray with parchment paper, and set to the side.
Blend all the wet ingredients in a blender or food processor until creamy - about 30 seconds.
Combine all the dry ingredients in a bowl.
Stir the wet mixture into the bowl, and toss well until all nuts and seeds are coated.
Spread the mixture on the baking tray as thin as possible.
Bake for 50 minutes. After the first 30 minutes, make sure to toss and turn it every 10 minutes, so that it evenly browns on all sides.
Let the granola cool down, as it will crisp up a little more during this process. Then fill into an airtight container, and store in the fridge for up to 2 weeks.