Honey Banana Coconut Granola
Since I’m still on my healthy 2015 kick I’ve been experimenting with granola. I love my old standby – Maple Cinnamon Granola – but this one is even more acceptable as a dessert/sweet snack. I made this with pecans but you could totally substitute almonds or any other nuts you like. Also, I’ve been known to chop up some Ghirardhelli 70% Cacao Bittersweet Chocolate and throw it into the mix – because when chocolate can be considered a superfood, why not?
Honey Banana Coconut Granola
Ingredients:
- 1/4 cup vegetable oil
- 1/6 cup honey
- 1/6 cup light brown sugar
- 1 tsp vanilla sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 2 1/2 cups Old Fashioned Quaker Oats (do NOT use quick oats)
- 1/2 cup sweetened, shredded coconut
- 1 cup pecans, chopped
- 1 cup banana chips
Directions:
- In a medium mixing bowl, combine the oil, honey, sugars, and vanilla extract – whisk well
- Pour in the oats, pecans and coconut and mix until everything is well coated with the sugar mixture
- Spread the oat mixture out into a thick layer on a parchment paper lined baking sheet – press it down with the back of a spatula until is compacted
- Bake at 325°F for approximately 25-30 minutes (rotate the pan 180° halfway through)
- Remove from the oven and cool for about 45 minutes, then break it apart into chunks of desired size, toss in the the banana chips and mix well