For breakfast, we love to have smoothie bowls, but if I don't have granola to put on top of mine for the added crunch factor, I'm not into it.
But have you ever looked on the back of a bag of packaged granola? Helloooo sugar. I've tried making my own a few times (I usually end up burning it) but I decided to give it one more go.
I remembered coming across an interesting looking recipe in my Instagram feed, where mashed bananas provided the sweetness for the granola, meaning you wouldn't have to add any sweetener. So after a little Pinterest research, I started mixing stuff until what resulted was this gloriousness that I can say we'll DEFINITELY be making over and over.
It's even great as a snack, eaten dry (in fact, I'm munching on some as I edit this post), or simply in a bowl with almond milk.
I got the ultimate compliment on it from my hubby, who said it tastes like his Grandma Peach's desserts. Now that's saying something of a recipe that's completely naturally sweetened and totally good for you!
Grain-free Banana Coconut Nut Granola
1 Cup Chopped pecans
1 Cup Sliced almonds
1/3 Cup Finely shredded, unsweetened, dried coconut
3 Tbsp Flax seeds
4-5 Dates, chopped in to small dice
1/4 Cup Coconut flour (almond flour would also work)
3 Tbsp Coconut oil
1 Ripe banana, mashed
2 Tsp Vanilla extract
Pinch of salt
1/8 Tsp Cinnamon
Preheat the oven to 325 degrees.
In a large mixing bowl, combine the nuts, coconut, flax seeds and coconut flour.
Add the dates in, a piece at a time to make sure they each get coated with the flour mixture, which will keep them from clumping together.
In a separate bowl, add the coconut oil and heat in the microwave until liquified.
Combine the mashed banana with the coconut oil and pour it over the nut mixture. Add the salt and cinnamon and toss again.
Spread the granola onto a baking sheet lined with parchment paper and bake 18-20 minutes, turning once, halfway through. Watch closely to ensure the nuts don't burn.
Allow the granola to cool completely before stirring, to allow it to form clusters.
Store in a zip-top bag at room temperature.