This banana-hemp granola recipe is from one of my new fave cookbooks, Superfood Kitchen by Julie Morris. It’s easy to make and so delicious. I let my toddler mash the bananas and he gets really excited when he smells a fresh batch baking in the oven. The whole house smells heavenly!
Served with almond milk, blueberries and goji berries.
Ingredients:
- 2 mashed bananas (very ripe)
- 7 Medjhool dates
- 1 tbs vanilla extract
- 1/4 sea salt
- 1/4 smooth almond butter
- 3 cups oats (gluten-free oats optional)
- 1/2 hemp seeds
Preheat oven at 300 F and line a cookie sheet with parchment paper.
Place the mashed bananas, dates, vanilla extract, and sea salt into a blender or food processor.
Puree until smooth (bananas and dates should blend), stop for a second to add the almond butter and then blend again briefly.
In a separate bowl place the hemp seeds and the oats. Pour the banana blend on top, and mix until all is well coated.
Spread the mixture on the cookie sheet evenly and put in the oven for 30 minutes (set a timer).
After 30 minutes, take out the tray and flip the chunks with a spatula. Also, break the ones that are very big into smaller pieces so that it becomes crunchy.
Leave in for another 20-30 minutes.
After it has cooled down, transfer to a container.
Serving suggestions: almond milk, sliced bananas, berries, cacao nibs.