Ingredients
- 2 cups oat groats
- 1 cup hulled barley
- 1 cup pecans, chopped
- 1 cup banana chips, chopped
- 1 tbsp cinnamon
- 1 tsp kosher salt
- ½ cup coconut oil
- ⅔ cup maple syrup
- 1½ tsp vanilla extract
- 1 large ripe banana, mashed until smooth
Banana Bread Granola
Banana bread granola made with oats and barley freshly flaked using the Ankarsrum Flake Mill, plus banana, maple syrup, cinnamon, and pecans.
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Preheat the oven to 325°F. Line two large baking sheets with parchment paper.
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Set up the Ankarsrum Assistent Original with the Flake Mill and place a large bowl underneath. Add the oat groats and barley to the hopper and run the machine on medium-low speed (about 3 o’clock) until all the grains have been flaked.
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Add the pecans, cinnamon, and salt to the flaked grains and toss until evenly combined.
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Melt the coconut oil in a small saucepan over low heat. Remove from the heat and whisk in the maple syrup, vanilla, and mashed bananas until well combined.
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Pour the banana mixture over the dry ingredients and stir until everything is thoroughly and evenly coated.
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Divide the granola between the prepared baking sheets and spread into even layers. Bake for 40–50 minutes, or until deeply golden and dry to the touch. For large clusters, avoid stirring the granola as it bakes. For a looser granola, gently stir halfway through baking.
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Remove from the oven and let the granola cool completely on the baking sheets without disturbing it. Once cool and crisp, break into clusters and stir in the chopped banana chips.
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Transfer to airtight containers and store at room temperature for up to 2 weeks.
