Looking for something to do with overripe bananas other than make banana bread? This one's for you. We're gearing up for an 8 day canoe-camping trip, and this will be joining us on the boat. Hopefully I'll have another Whole Foods Camping post ready for you all soon.
6 overripe bananas
1/4 cup coconut oil
1/4 cup brown rice syrup
1 cup nuts or seeds of choice
2 tsp cinnamon
2 tsp ginger
1/2 tsp salt
6 cups rolled oats (gluten free if necessary)
1 cup dried fruit of choice (optional)
- Preheat oven to 400 and prepare two baking pans. (I used one with a silicone liner, one with no paper or anything and they both worked fine.)
- Mash together all ingredients, minus the oats and dried fruit, until well incorporated.
- Add oats and combine well.
- Spread mixture between the two baking pans and throw it in the oven.
- Bake at high heat just enough to get a little browning - 15 minutes, flip, 15 more minutes. Then reduce oven heat to 200 and leave the granola long enough to dehydrate. In my case, I turned the oven off and left the granola in the warm oven for a couple of hours while I ran errands. When I came back it was still soft, so I turned the oven on again to 200 for about 10 minutes, then again turned it off and left the granola in there over night. In the morning it was perfectly crunchy. Adjust times according to your needs, just make sure you let the granola cool completely before storing it in an air-tight container.
- If using dried fruit, add it after the baking is complete.
Makes a little more than 2 quarts.
|Munji likes granola too.|