We’re not huge granola fans at our house, but we do enjoy it from time to time. Most commercial brands of granola have an incredible amount of sugar and not a lot of added nutrients in the form of seeds and nuts. That’s where the real nutrition lies, and, while a particular product may contain nuts and seeds, it can often be pretty stingy. For these reasons, we like to make our own.

Looking for inspiration this week, I leafed through the beautiful “My New Roots” cookbook by Sarah Britton. She has a recipe for Banana Bread Granola that I thought looked promising. I’m sure her recipe is delicious, but I wanted to add sesame seeds (rich in calcium and other important minerals) and pumpkin seeds (rich in zinc, iron, antioxidants, omega-3 fats), and eliminate buckwheat groats (I find them too hard in foods like this, and I like my teeth). So with an adjustment here and an adjustment there, I made this granola which made the house smell absolutely wonderful!

Sue’s version of My New Roots Banana Bread Granola

1/3 cup coconut oil
3 ripe bananas
1/2 cup maple syrup
3 cups rolled large flake rolled oats
1 cup unsweetened coconut flakes
1/2 cup raw sunflower seeds
1/3 cup sesame seeds
1/2 cup raw pumpkin seeds
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raw walnuts

Melt coconut oil. Place coconut oil, bananas and maple syrup in food processor or blender and blend until well combined.
In a separate bowl, combine dry ingredients. Pour oil mixture over dry ingredients and incorporate well. Place mixture on parchment-lined baking tray. Cover with waxed paper and use a rolling pin to even out and “compact” the mixture. This will help the granola stick together in large pieces. Bake at 350 degrees for 15 – 20 minutes. Remove from pan and use a spatula to flip over granola in large pieces. Return to oven. Repeat “flipping” process every 5 minutes until granola is lightly browned and dry. This should take another 15 – 20 minutes. Once done, remove from oven and let cool. Store in airtight container. Enjoy!