This granola is wonderful as breakfast, a snack or dessert. You can customize your granola by adding other dried fruits such as cranberries or nuts and seeds such as pistachios. Top with yogurt or almond milk for a complete meal!
2 cups old fashioned rolled oats
1 cup quick cooking oats
1 cup brown rice cereal
1/4 cup ground flaseed
3/4 cup pureed or well mashed banana (about 3)
2 tbsp melted coconut oil
1/4 c maple syrup
1 tsp vanilla extract
1/2 tsp sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup natural sliced almonds
1/4 cup raw pumpkin seeds
1/4 cup raw, shelled sunflower seeds
1/2 cup hemp hearts
1/3 cup chopped unsulphured dried mango
1/3 cup chopped unsulphured dried apricots
1/2 cup unsweetened coconut flakes, toasted
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
In a large glass bowl, whisk together banana, coconut oil, maple syrup, vanilla extract, salt, cinnamon and nutmeg.
Pour the wet ingredients over the oat mixture and stir until well combined. Spread mixture onto prepared baking sheet and bake at 30 minutes, stirring granola every 10 minutes. Stir in almonds, pumpkin seeds, sunflower seeds and hemp hearts. Continue to bake, stirring every 10 minutes, until granola is golden brown, about another 20 to 30 minutes. Let granola cool completely on baking sheet before stirring in mango, apricots and coconut.
Store in airtight container for up to 2 weeks (but unlikely it will last that long)!