Waffles on Tuesday, pancakes on friday. I love what I do
Technically these aren’t pancakes but I swear this granola represents a banana pancake in the best way imaginable.
Think all the flavors and comfort a sunday morning banana pancake brings but in crunchy granola form. Because pancakes deserve to be consumed in all ways possible!
As most of you already know I have a major love affair with granola. It’s my M.O. There is always, ALWAYS a jar full of granola in my house and it’s my favorite thing to bake in the wee hours of the night when I need to de-stress through food-therapy.
Sometimes I cheat on granola with banana bread. And then I’ll turn my back on banana bread for some pancakes slathered in maple syrup. You see, I have many love affairs with food. Particularly breakfast food.
So today you are going to combine my three favorite “de-stress” breakfast foods into one! Banana Pancake Granola. How awesome is that name though? It really will be the first thing you think of after just one little crunchy bite of this stuff. The maple flavor takes over like you wouldn’t believe and there’s the perfect hint of banana in every bite. It’s love.
And the process is oh so easy, just like most granola recipes are! Even if you are not one to bake or cook, granola is idiot-proof. It is also SO much better than store bought, and the opportunities to get creative with flavors is never ending. Apparently, because somewhere through my stressful late night baking affair, this banana pancake granola came about. Sometimes the best recipes are the unplanned ones
Banana Pancake Granola
Ingredients
- 2 cups rolled oats
- 1 large banana, overripe
- 1/3 cup + 2 Tbsp Maple Syrup, divided
- 1/4 cup almond butter
- 1 tsp cinnamon
- Sea salt to taste
Optional add ins
- Pecans
- Almonds
- Chocolate chips
- Options are endless!
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Toss oats, cinnamon and sea salt in a large bowl then set aside.
- In a separate bowl mash your banana completely with a form until it resembles an apple sauce texture.
- In a skillet over medium heat combine mashed banana, almond butter and 1/3 cup of your maple syrup. Stir until a thick mixture starts to form.
- Pour your maple mixture over the oats and stir with a wooden spoon until fully combined.
- Spread oats evenly over a parchment lined baking sheet and bake for 25 minutes, stirring every 10 minutes.
- When granola is ready, pour your remaining 2 Tbsp of maple syrup over the granola and toss the oats with a spoon. If you prefer your granola extra sweet I recommend adding an extra tablespoon. You must do this step right after the granola is done baking in the oven. If you wait then your granola will be soggy.
- Let the oats cool completely before eating or storing in a jar. This step is mandatory because as the oats cool that is when they become crunchy!
- Store in a glass jar at room temperature.