Banana Bread Granola is a naturally sweetened and cinnamon granola that is both crunchy and clustery. Enjoy the granola on its own as a snack, pair it with fruit and non-dairy milk, or top a smoothie bowl with it.
2cupssliced ripe medium bananas (about 3 medium bananas)
1teaspoonvanilla extract
1tablespooncinnamon
4cupsold fashioned rolled oats
Instructions
Preheat the oven to 350F.
Remove the pits from the dates and chop. Soak the dates in boiling hot water for 5-10 minutes or until soft. Otherwise, place the dates in a microwave-safe dish and cover with water. Microwave for about 1-2 minutes. Once the dates are easy to mash with a fork, drain off the water.
In a high speed blender, combine the dates, bananas, vanilla, and cinnamon. Blend until smooth.
Add the oats to a mixing bowl. Pour the date-banana mixture into the bowl with the oats and stir until the oats are coated evenly.
Line a baking sheet with a silicon mat or parchment paper. Spread the oat mixture evenly on the lined sheet in a thin layer.
Place the granola in the oven. Toss the granola every 15 minutes for first 30 minutes (separate the granola into desirable cluster size with each stir). Then check every 5 minutes for the last 10-15 minutes, to avoid burning. The granola will cook for about 35-45 minutes. Once the granola is crispy and golden brown, remove from the oven. If it's still not crispy, keep cooking until reaches desired crunch without burning.
Allow the granola to cool completely (40 minutes to 1 hour) before packaging away. Store the granola in air-tight containers or reusable silicone bags. It will last for about 2 weeks in the cupboard. For longer storage (or if you prefer), store the granola in the freezer. The granola can be enjoyed right out of the freezer or take out the portion you want and thaw slightly at room temperature before enjoying.