Banana Nut Granola

I ate some really fantastic granola last week – the Bear Naked Banana Nut Granola which was both sweet and nutty as promised. My biggest issue was the serving size. After a 1/4 c., I definitely wanted more! Especially when served with almond milk, it was practically a dessert. I have struggled to eat hot oatmeal for breakfast in the heat we’ve had lately, so I switched to granola. But you know what? I can make my own Banana Nut Granola, and it’s just as good. Maybe even better.

I looked to some of my favorite chefs for inspiration and ideas – Jamie Oliver, Ina Garten. They had similar methods but focused on more traditional ingredients like cinnamon and raisins. After a few failed attempts resulting in burned shredded coconut or absolutely zero banana flavor, I created exactly what I was hoping for.

When I think of extract, I always think of vanilla and how the smallest amount can breathe its essence into a recipe. NOT SO with banana extract! I had started out using a modest 1/2 teaspoon, but in the end my trials led me to use a full 2 tablespoons of banana extract. On the bright side, I was wondering how I’d ever get through a whole bottle of the stuff. No problem there! I bought the J.R. Watkins brand because it was twice the amount as the McCormick version for a lower price.

Because of my previous issues with burning granola, I stirred the final batch after 10 minutes, 20 minutes, and 25 minutes, baking it for a total of 30 minutes. I also baked it at 325°F instead of 350°F as I saw elsewhere. Always keep an eye on the shredded coconut!

Last, I find the process of scooping granola off a baking sheet into a jar somewhat messy. Maybe I’m just bad at it. I finally hit on a method that works for me. I set out a cooling rack and line it with parchment paper. That gives me a huge surface on to which I can scrape the granola off the pan. When it is cool, I can lift the sides, forming a nice little funnel ideal for carefully pouring the granola into it’s temporary resting place (en route to my breakfast bowl).

Directions:

Preheat oven to 325°F. Coat a rimmed baking sheet with nonstick cooking spray.

In a medium bowl, combine oats, coconut, cereal, nuts, and seeds.

In separate bowl, whisk together olive oil, honey, and banana extract. Pour over dry ingredients and stir carefully until evenly coated.

Pour on the baking sheet and spread evenly. Bake 30 minutes, stirring and rotating the baking sheet after 10 minutes, 20 minutes, and 25 minutes. Be sure to keep an eye on the granola the last 10 minutes of baking to prevent the coconut from scorching.

Remove from the oven promptly when golden brown and fragrant. Line a cooling rack with parchment paper and carefully spoon the granola onto the parchment to cool.

When completely cool, pull up the sides of the parchment to form a funnel and pour into an airtight container. Stir in banana chips. Store covered.