Banana Bread Granola

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Since living in Berlin, I’ve adopted a few local habits. 1) giving dirty looks to people on the train who are taking up two seats, 2) riding my bike everywhere—as often as possible, 3) I say the word “genau” too much, and 4) I start almost every morning with some form of müsli or granola and fruit. I live with a pretty lo-fi kitchen here, without all of my normal accoutrements and gadgets, so I always am on the lookout for simple recipes and things I can put together very easily. This recipe from Minimalist Baker perfectly fit the bill. I adjusted a few things based on what I have, and some personal preferences, so here is my version of the recipe.

3 cups rolled oats
3/4 cup pecans
1/2 cup chopped almonds
3 tablespoon brown sugar
1/2 teaspoon sea salt
1/2 tablespoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon flax seed
1/8 cup toasted wheat germ
1/8 cup ground flax seed
1/4 cup coconut oil
1/3 cup + 1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
2 medium ripe bananas, mashed

Preheat oven to 350.

Mix all of the dry ingredients together in a large bowl.

In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or honey) and vanilla extract. Once liquid, remove from heat and whisk in mashed bananas until well combined. Pour over the dry ingredients and mix well.

Spread the mixture evenly onto baking sheets prepared with silpat or baking paper and bake for 25-35 minutes or until golden brown, stirring once, halfway through baking. Watch well after 25 minutes, to reach desired crispiness.

Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet. Sometimes I return it to the turned off oven and leave it in overnight to dry it out a bit. The granola can be stored in an air-tight container for a couple weeks—if you can last that long! Genau!

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