|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
Melt coconut oil. Place coconut oil, bananas and maple syrup in food processor or blender and blend until well combined.