Banana & Cherry Almond Granola

Happy Friday! I wanted to share a few things I’m loving this week. First off, its National School Breakfast Week  so my favorite Granola Recipe is in order. I’m confident that you’re a momma who knows how important breakfast is, you may make a big batch of eggs the week ahead of have green smoothie packets prepped like your running business. No matter how great your intentions may be, breakfast time doesn’t always run smooth, and whether you find your self in a rut of what to serve or are simply short on time, make sure your grab something! I love Nutrition Stripped Jar Meals To Go- Three Ways for a quick meal on the go, as well as my current obsession: Banana Bread Granola Minimalist Baker. I’ve modified it, but at the end of the day…it’s necessary counterparts include Chobani greek yogurt, chia seeds, hemp hearts & local honey. Take a gander...

Banana & Cherry Almond Granola

Ingredients

  • 3 cups rolled oats

  • 3/4 cup chopped almonds

  • 1/2 cup walnuts (or more almonds)

  • 3 Tbsp raw sugar

  • 1/2 tsp sea salt

  • 1/2 Tbsp cinnamon

  • 1 Tbsp flax seed

  • 1/4 cup coconut oil

  • 1/3 cup + 1 Tbsp maple syrup, agave or honey if not vegan

  • 1 tsp vanilla extract

  • 1 medium ripe banana, mashed (~1/2 cup)

  • ½ cup chopped dried cherries

Instructions

  1. Preheat oven to 350.

  2. Mix the oats, cinnamon, sugar, salt, flaxseed, cherries and nuts together in a large bowl.

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

  4. Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.

  5. 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 or in a heat-safe bowl. Store in a container or jar with an air-tight seal –I just pureed mine into a mason jar. It should keep for a few weeks.

Pictured below is my version (the works- there’s yogurt in there, I promise) ...

And of course...I set up a “Create Your Own Yogurt Bowl” with all of the fixings for the kiddos, but it didn’t get quite extravagant, as you can see...aside from some cinnamon.

Quick, easy & on the go for you- Enjoy!

Be Well,

Jaren

Nourishing RecipesJaren SoloffComment