First of all, thank you so much for all the warm wishes about my cookbook. I spent the better part of yesterday smiling from ear to ear. I can’t wait to inspire you with many different types of squash recipes and I’m so grateful for all of you who have volunteered to be testers!
Now on to this powered up, energy packed granola.
Breakfast, meet banana bread in a healthier, whole grain granola form. It’s packed with all the important things needed to get your day started like protein, healthy fats, and antioxidants. Even better – this Cinnamon Banana Quinoa Granola is gluten free, dairy free, nut free, and refined sugar free so even those with food allergies can enjoy. I loved the idea of using just bananas and a smidge of maple syrup to sweeten it after being inspired by this recipe on the lovely Green Kitchen Stories blog. It opens up the door to a new way of using those overripe bananas! Sprinkled on top of yogurt and fresh berries, or simply soaked in vanilla soy milk as a hearty cereal, it’s become a staple in my pantry.
roughly adapted from Green Kitchen Stories
2 cups rolled oats, not instant
3/4 c dry quinoa
2 T chia seeds
3/4 c raw sunflower seeds
1/4 c raw buckwheat groats (or use additional 1/4 c sunflower seeds)
1 1/4 t cinnamon
pinch of salt
3 T pure maple syrup
3 T coconut oil, room temp (not melted, just scoopable)
2 medium sized, very ripe medium bananas, cut into small pieces
Preheat oven to 375 degrees. Combine all dry ingredients in a large bowl. In separate bowl, mash together the bananas, maple syrup, and coconut oil. You should have some smaller pieces of banana left, but not many. Pour this mixture over the dry ingredients, stir in, and finish by working through with your hands so that all pieces are coated. Pour onto baking sheet covered in parchment paper and bake for 15 minutes, stir, bake for another 15 minutes, stir, and bake a final 15 minutes. Remove from oven and let cool completely. (This is what will make it clump together somewhat.) Store in glass jar or plastic sealable bag.