BANANA GRANOLA

Banana Granola image

Provided by Elie de Combys

Time 55m

Yield 5 cups, 5-10 serving(s)

Number Of Ingredients 14

3 cups oats (or replace part or all of it by one or a combination of other flakes such as buckwheat, quinoa, mill)
1/2 cup almonds, coarsely chopped
1/2 cup unsweetened coconut, shredded (or flaked)
1/3 cup sunflower seeds
1/4 cup pumpkin seeds
2 tablespoons flax seeds, whole
1/4 cup soy flour (you could use another legume or nut flour)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/3 cup honey
1/4 cup canola oil, virgin (for plenty of omega-3)
3/4 teaspoon pure vanilla extract
1/2 cup dried banana, coarsely chopped (ideally unsulphured and unsweetened)
1/4 cup dried dates, chopped

Steps:

Preheat the oven to 300°F During that time, chop the almonds, bananas and dates.
Put the oats (and/or other flakes) on a large rimmed baking sheet.
Bake, stirring regularly, until lighly toasted, about 15-25 minutes.
Add the nuts (including coconut) and seeds, and stir to combine.
Bake 10 minutes.
Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom.
Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on).
Add the flour/spices to the mixture and stir.
Then, add the honey/oil to the dry ingredtients, stirring until they are well coated.
Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes.
When done, mix in the dried fruit.
Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month.
Enjoy!