Best Banana Bread Granola
This granola recipe could not deliver a better flavor or crunch-it tastes just like banana bread! Finally, a granola recipe that is chunky and healthy. I slightly altered Sarah Britton’s recipe for chunky banana bread granola from her cookbook, My New Roots. I cut the sugar in half, and used all groats instead of rolled oats, which resulted in a very crunchy and satisfying granola. She uses sunflower seeds as well, but you could add anything you want! Perhaps cocoa nibs for a chocolate banana bread granola?
What (your ingredients):
3 bananas, very ripe (the riper, the better! It adds natural sweetness)
3 tablespoons coconut oil, melted
2 tablespoons real maple syrup (optional, not totally necessary of the bananas are very ripe)
4 cups Steel Cut Oats (also called groats) OR 3 cups Rolled Oats and 1 cup Steel Cut Oats
1 cup walnuts, chopped
¾ cup unsweetened coconut flakes
2 teaspoons cinnamon
½ teaspoon salt
How (your directions): Preheat oven to 350˚F. Grease a baking pan with nonstick cooking spray.
In a blender, combine bananas, coconut oil, and maple syrup.
In a large bowl, combine Steel Cut Oats, walnuts, coconut flakes, cinnamon, and salt. Pour banana mixture over the dry ingredients and stir until moistened. Note: this is a very wet mixture, so don’t be alarmed! The wetness will allow for the mixture to be compacted into a single layer on the baking sheet, ensuring the wonderful clusters of granola when finished.
Pour mixture onto baking sheet and press granola firmly into one compacted layer, like this:
Bake for 20 minutes. Take baking sheet out, and flip the granola in large chunks:
Then bake 5 more minutes. Repeat this process TWO more times, as the clusters break apart, bake, and get crunchy:
The baking time totals about 35 minutes.
Let cool, and then store in an airtight container. Enjoy!
Why (the science): Did you know that, according to the American Institute for Cancer Research, walnuts are the most studied nut for cancer research? While more studies are needed for the relationship between nuts and cancer risk, a meta-analysis of 36 studies, involving over 30,000 patients, showed that:
Nut consumption was significantly associated with a reduced risk of cancer incidence.
The American Institute for Cancer Research also reports that walnuts’ ellagic acid is converted to a compound in our body during digestion (called urolithin) that is an anti-inflammatory and antioxindant that has “direct cancer inhibiting effects.” The takeaway: Gobble up this banana bread granola, filled with walnuts. More cancer-preventative anti-inflammatories and antioxidants for you!
