I think I shall not bore you with a super long story about my life and how this granola fits into it. Suffice it to say that we love it.
One of our nightly routines as we wind down for bedtime is sharing a bowl of this granola, topped with fruit and almond milk. It also is excellent with yogurt (which is a blended tofu, banana and date mixture for us...)
I often make this granola at night, or when it can have some “sitting time” after baking to get nice and
crunchy.
PREP TIME: 5 minutes
COOK TIME: 20 minutes (plus a few hours to cool and for extra-crunch)
Ingredients:
- 10 cups old-fashioned oats
- 4 bananas
- ½ cup whole flax seed or other type of nut (pumpkin seeds and sunflower seeds are great!-optional)
- optional for added flavor:
1 TBSP Cinnamon
1-Inch Ginger Root, chopped
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, combine 10 cups old-fashioned oats and flax seed (if using - I
like the added crunch and taste of the flax seed, but it is not necessary).
3. Peel and blend four bananas in blender until smooth and creamy, can add cinnamon and/or ginger root if using.
4. Pour banana mixture onto oat-flax blend and stir well to combine, usually until clumps form.
5. Divide the mixture between two baking sheets, put in oven and set timer for 20 minutes.
6. For extra-crunchy granola: when the timer goes off, simply turn off the oven and leave
the granola inside on the baking trays for a few hours to cool down and get nice and
crunchy.
Serve topped with favorite fruit and plant-based milk of choice (my favorite combo is
what I call an “orange julius” - ½ banana and ½ orange with some blueberries thrown in
and some almond milk).
Can be stored for a week or longer in an airtight container.
YIELD: about 14 cups.
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