Banana Bread Granola - Kids in the Kitchen

(4 1/2 Years)

Do you like granola?  Little Miss loves crunchies (granola) in her yogurt and on the side of her yogurt.  Since Wild One and Little Miss love cooking, I thought granola would be a fun baking project for us AND who doesn't absolutely l-o-v-e banana bread?

If you haven't baked anything with your little one(s), this granola is a terrific one to begin with.  The measurements are very forgiving, especially with a little one doing the measuring.  I found the recipe on Pinterest, it's from The Minimalist Baker.  I love their recipes, they are one of my favorite sites to find something delicious and nutritious.

This Banana Bread Granola is as good as it sounds.  It's fantastic!  It's already almost gone (do you see the jar in the background- we only made this last week).  We'll be baking up another batch in a few days.

Banana Bread Granola
1 medium ripe banana (about 1/2 cup)
3 cups rolled oats (Gluten-free is fine)
3/4 cup walnuts, chopped
1/2 cup pecans, chopped
3 Tbsp raw sugar
1 Tbsp flax seed, I used ground
1/2 Tbsp cinnamon
1/2 tsp salt
1/4 cup coconut oil
1/3 cup + 1 Tbsp honey or maple syrup
1 tsp pure vanilla extract

Measure and pour the rolled oats into a large bowl.

This is also a great time to practice leveling off dry ingredients- we usually use the back of a butter knife, but Wild One wanted to use his fingers like The Barefoot Contessa, Ina Garten (one of his favorite chefs).

 

 Measure and pour in the chopped walnuts.

We must sample the ingredients.  He said that on Master Chef, Chef Gordon tries the cooks's food as they are still cooking.

 Measure and add in the chopped pecans.

 Now add in the raw sugar.

Sprinkle in the flax seed and salt.

Mix well with a wooden spoon that can also be used as a drum stick (thank you again Aunt Jeanine and Uncle Keith).

In a small sauce pan, melt the coconut oil and then add the honey.  Add the bananas off the heat and mash.

 Pour the wet ingredients on top of the dry and mix well.

Spread the mixture evenly on a rimmed baking half-sheet, or jelly roll pan.  Bake for about 25 minutes.

1. Preheat the oven to 350 degrees.
2. Mix the oats, nuts, sugar, flax seed,cinnamon and salt in a large bowl.
3. In a small saucepan over medium-low heat, melt the coconut oil.  Add in the honey or maple syrup and vanilla.  Stir until completely incorporated.  Add in mashed banana, mix well.
4. Pour wet ingredients on top of dry ingredients, mix well.
5. Spread onto a half-sheet jelly roll (or baking sheet).  Try to flatten into an even layer.
6. Bake for 23-28 minutes or until golden brown.
7.  If you like it in a bunch of tiny pieces, break it up with a spatula as soon as it comes out of the oven.  Leave on the baking sheet to cool.  If you like it clumpy (like Little Miss and I do) barely break it up with a spatula.  If yolike it in a bunch of tiny pieces, break it up with a spatula as soon as it comes out of the oven.
8. Store in a glass jar for up to three weeks.