My baby sister got married this past weekend.
It was wonderful. It was emotional. It was joyous. It was perfect.
I was truly so happy to see her relish in her day and moment, and enjoy her new husband. HUSBAND. My little sister has a husband — craziness.
It surely has been a busy month and now that things are settling down just a bit, I have been able to begin planning a few activities for the kitchen. (WOO HOO!)
When I’ve been missing my time in the kitchen, one of the things I seem to always gravitate toward is a new granola recipe. It’s so easy to make and I love having it on hand. That’s a WIN-WIN, people.
Over the weekend, I made sure my sister was staying top of things that somehow become easy to forget in the middle of a hectic schedule … like eating. On the morning of her wedding, I served her a bowl of yogurt and fruit topped with banana granola.
I couldn’t have any of the granola because it wasn’t gluten-free, but that doesn’t mean I stopped thinking about it just because it was off limits.
And so, I created a gluten-free version, in honor of my sister (and my craving). It smells like warm banana bread baking in the oven, and tastes just as good …
Banana Maple Pecan Granola
Keywords: bake breakfast snack gluten free oats cinnamon banana
- 1 medium banana, mashed
- 1/4 cup maple syrup
- 3 cups gluten-free oats
- 1/2 cup pecans, chopped
- 1/4 cup flaxseed meal
- 1/4 teaspoon sea salt
- 1/2 teaspoon gluten-free vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
Preheat oven to 300 degrees. Prepare a baking sheet by lining with parchment paper or baking mat like this).
In a medium bowl, mash the banana. Add the maple syrup, oats, pecans, flaxseed meal, sea salt, vanilla extract, cinnamon and nutmeg. Stir until ingredients are well-combined.
Spread the mixture onto the baking sheet and then bake in oven for 60-70 minutes, until golden brown. Stir/toss the granola with a spatula halfway through the bake time.
Eat it up!