“Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the tree house; summer was everything good to eat; it was a thousand colors in a parched landscape..." -Harper Lee

     I'm not sure why, but the end of summer, to me, conjures the smells and tastes of baked bananas. Whether it's in the form of bread (next week), roasted over a campfire, or bathed in caramel and spooned over ice cream, it acts as a nice little safety blanket that ushers you into fall without getting smacked around too much (I'm looking at you allergies... ). I hadn't made granola in a while and decided to bake in some bananas to make the ultimate banana bread granola. It did not disappoint and like most of the granola I make, is vegan.

Banana Bread Granola 

     Granola is such an easy treat to make and can keep for a few weeks covered, making it ideal for camping or other extended travel. To make this version, start by mashing your banana in a large bowl. Add the other wet ingredients to the bowl. Combine all of the dry ingredients in a medium bowl and add to the wet; stir to combine. Pour the granola on a lined sheet tray and bake for 30-40 minutes, stirring 2-3 times. It is important to stir the mixture to insure most of the moisture bakes out, yielding crunchy munchies. Once browned, let the granola cool on the sheet tray completely and store in an air-tight container. This granola goes exceptionally well with blueberry yogurt. 

*Note: I am allergic to walnuts and pecans, so I used almonds and sunflower seeds instead. Feel free to use these for a more "traditional" tasting banana bread flavor.  

Want a bonus recipe? Comment!

Recipe

(Adapted from Minimalist Baker)

350 F 30-40 min

3 c rolled oats

1 c chopped almonds

1/3 c sunflower seeds

3 tbsp sugar

1/2 tsp salt

1/2 tbsp cinnamon

1/4 c vegetable oil

1/3 c plus 1 tbsp maple syrup (or honey if not vegan)

1 tsp vanilla 

1 medium banana, mashed (1/2 c)