This is another “What to do with One Ripe Banana” recipe which is a blending of my OneBanana Oat Cookie recipe with my Pecan Cranberry Granola recipe and an attempt to make a crunchy granola bar. This recipe can be used to make “loose” granola if you prefer or halved if all you have is half a banana.
Whole
(one banana) recipe
(makes about 20
bars)
1 ripe banana, mashed
3 cups quick cook old-fashioned rolled oats
1 1/2 cups raw sunflower seeds
1 cup shredded coconut
1 cup chopped walnuts or chopped pecans or chopped almonds
3/4 cup pure maple syrup, preferably grade B or organic agave nectar
1/2 cup olive oil
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon ground ginger (optional)
1/2 teaspoon ground turmeric (optional)
1) Place oven rack on middle run setting.
2) Preheat oven to 300 degrees farenheit.
3) Place the oats, sunflower seeds, shredded coconut, nuts, salt, cinnamon, ginger (optional), turmeric (optional) in a large bowl. Mix until well combined.
4) Add the mashed banana, olive oil, maple syrup or agave nectar. Mix until dry ingredients are coated. Let mixture sit for 5 minutes before moving to next step.
5) If making crunchy granola bars shape into bars about 4 ½ inches long by 1 inch wide by 1/8 inch tall on medium- to large-size non-stick cookie sheet. If making “loose” granola spread mixture in an even layer on a medium- to large-size cookie sheet.
6) Bake 30-55 minutes until granola bars are toasty dark brown on the edges. If making “loose” granola, bake 30-55 minutes until a golden to toasty bown.
7) Remove granola from oven and let cool completely on cookie sheet.
8) Store granola in airtight container.
Half (one half banana) recipe (makes about 10 bars)
1/2 ripe banana, mashed
1 1/2 cups quick cook old-fashioned rolled oats
3/4 cups raw sunflower seeds
1/2 cup shredded coconut
1/2 cup chopped walnuts or chopped pecans or chopped almonds
3/8 cup pure maple syrup, preferably grade B or organic agave nectar
1/4 cup olive oil
1/2 teaspoon cinnamon
1/8 teaspoon kosher salt
1/4 teaspoon ground ginger (optional)
1/4 teaspoon ground turmeric (optional)
1) Place oven rack on middle run setting.
2) Preheat oven to 300 degrees farenheit.
3) Place the oats, sunflower seeds, shredded coconut, nuts, salt, cinnamon, ginger (optional), turmeric (optional) in a large bowl. Mix until well combined.
4) Add the mashed banana, olive oil, maple syrup or agave nectar. Mix until dry ingredients are coated. Let mixture sit for 5 minutes before moving to next step.
5) If making crunchy granola bars shape into bars about 4 ½ inches long by 1 inch wide by 1/8 inch tall on medium- to large-size non-stick cookie sheet. If making “loose” granola spread mixture in an even layer on a medium- to large-size cookie sheet.
6) Bake 25-45 minutes until granola bars are toasty dark brown on the edges. If making “loose” granola, bake 25-45 minutes until a golden to toasty bown.
7) Remove granola from oven and let cool completely on cookie sheet.
8) Store granola in airtight container.
