Crispy, Crunchy Banana Granola
- 2 cups rolled oats
- 1½ cups crisp rice cereal
- ½ cup mixed nuts and seeds (see notes)
- 2 ripe medium bananas, mashed
- 5 tablespoons coconut oil, melted
- 3 tablespoons brown sugar
- 3 tablespoons Muscovado sugar
- ½ teaspoon sea salt
- ½ cup banana chips, roughly chopped
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the oats, crisp rice cereal, nuts and seeds.
- In a medium bowl, combine the mashed bananas, coconut oil, sugars and salt and stir until well combined. Pour over oat mixture and stir to combine.
- Pour mixture onto the baking sheet and spread in a single layer.
- Bake the granola for 15 minutes, remove from the oven and stir gently. Bake for another 15 minutes until granola is almost dry.
- Remove the baking sheet from the oven and let the granola cool completely. It will harden as it cools. Add banana chips and stir to combine.
- Store granola in an airtight container at room temperature for up to a week, if it lasts that long.
I used a mix of roughly chopped pecans, sunflower seeds and sesame seeds.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/crispy-crunchy-banana-granola/
3.5.3208