Two things that it seems like I am always hoarding are frozen, ripe bananas and pumpkin seeds (pepitas). I always purchase pepitas, becoming so excited about them that I eat SO many all at once that I get way too sick of them. (This seems to be a trend btw) Also, it seems like bananas ripen way way too fast before I can eat them all, but you never want to throw away that ripened powerhouse of goodness, right? Add it to your your granola game! The tart cranberries also add a nice pucker to the mixture too, along with the sweet maple syrup.
This is another awesome hostess/Christmas gift, simply because it makes breakfast the next morning so so easy for the person you are blessing it with. I also feel like this would be a perfect New Year’s Eve hostess gift, especially if you are all up in someone’s grill until the wee hours of the morning. That way, when they get up to clean up the appetizer remnants and take out the bottles to recycling, they don’t even have to worry about making breakfast! Granola to the rescue, forever and always.
I’ll be taking a bit of a break from le blog over the holidays, but will be back with another New Year’s breakfast recipe. Have a wonderful Christmas and soak up every bit of the cookies, family time, and big meals to come!
- 6 cups rolled oats
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 tablespoon vanilla extract
- 2 very ripe bananas
- 1/4 cup almond milk
- 2 cups fresh cranberries
- 1/2 pepitas (pumpkin seeds, or more to taste)
- 1 cup maple syrup
- 1 cup chopped almonds
- 1/3 cup coconut flakes
- Preheat oven to 350 degrees, line 2 sheets cookie sheets with Silpat or spray with non-stick cooking spray. Set aside.
- Blend together the ripened bananas and almond milk until a smooth mixture is formed. Transfer to a large mixing bowl.
- Add all other ingredients to the large bowl, mixing everything together well.
- Divide the granola mixture between the 2 cookies sheets, making sure the the granola forms a single layer on the sheets.
- Bake for 30-40 minutes, or until everything is toasted and cranberries have become juicy.
- Remove from oven when done and let cool. Store in a well sealed jar for up to 10 days.