- 2 barely-ripe bananas
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup (or agave)
- 2 teaspoons cinnamon
- pinch of sea salt
- 3–4 cups rolled oats
- 1 cup walnuts
- Preheat oven to 400˚. Place whole bananas in the oven and let roast until peel has browned. Remove and let cool slightly.
- Remove banana from peel and place in the bowl of a stand mixer. Add coconut oil, maple syrup, cinnamon, and sea salt. Mix on medium-high until mixture comes together a bit.
- Add the 3 cups of oats and let mix on medium-low until oats are covered. Toss in walnuts, mixing and adding a few more oats until granola comes together and clumps.
- Scrap out onto at least two baking trays covered with parchment paper and return to 400˚ oven. Bake for 10 minutes then break apart granola and flip the browning pieces inwards as needed. Bake for another 10 to 15 minutes until banana is golden. Turn off the oven and allow the granola to sit for another 15 minutes (or more) to continue to crisp. If you find your granola is still soft after cooling outside the oven, return to a 300˚ oven until the moisture is gone.
This granola is a bit finicky, so don’t be afraid to let it sit in the oven at cooler temperatures until it’s dried out (any wet granola won’t keep). Also, if you notice some clumps that are browning and crisp, feel free to remove those from the pan an set aside. I promise this hands on attention is worth it!