A little of this, a little of that: oats, quinoa, wheat germ, banana, walnut butter, almonds, cinnamon, and just a touch of agave — all the good, beige stuff I could find.
After it baked up all nice and toasty, I tossed in some raisins and tried to let it cool before I ate it all. I was only moderately successful.
- 1 large ripe banana
- 2 tablespoons nut butter
- 1/4 teaspoon almond extract
- 2 teaspoons agave (or more to taste; I don’t like mine very sweet)
- 1 1/2 cups quick cooking oats
- 1/4 cup raw quinoa
- 1/4 cup wheat germ
- 1 tablespoons ground flax
- 3/4 cup sliced almonds
- 1 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/2 cup raisins
Preheat oven to 300F.
Mash the banana in a large bowl with a fork. Add the rest of the wet ingredients, and stir to combine.
Add all the dry ingredients, except for the raisins, into the wet mixture. Stir it all together and spread onto a parchment-lined baking sheet. Try to break up any huge clumps that might otherwise stay mushy inside. I try to keep most of them because I like clumps.
Bake for approximately 1 hour, stiring every 10 minutes, until the granola is starting to crisp up and the nuts are getting toasty. It will burn easily, so keep a close eye on it. It will get crunchier as it cools, so it’s okay if it’s still a little soft when it comes out of the oven.
After removing the granola from the oven, stir in the raisins. Allow to cool completely on the pan before transferring to an air-tight container. I store mine in the fridge.
Lately, I’ve been blending up frozen bananas with unsweetened soy yogurt (my ratio is one banana to one cup of yogurt), and it’s delicious. Add a handful or two of homemade granola, and you’re totally in business. Bonus points if you fill your bowl so full that it almost overflows when you stick a spoon in it.
Yeah, my first post is granola porn. That’s how vegan I am.