Chocolate Banana Tahini Granola
Working hard at home or the office can be a real test on our posture, especially with the proliferation of online work. Like a bunch of us, our banana is trying to flatten its curve and ripen to yellow perfection while maintaining stability. Maybe some yoga and balance posture exercises soon — have you tried the downward banana pose yet?
Speaking of stability, this Banana Tahini Granola recipe strikes the perfect balance between flavor and texture. Crunchy, not-too-sweet, and perfect for kicking off your morning routine. Serve with coconut yogurt and some extra maple syrup for a light breakfast.
Preheat the oven to 300˚
Make the granola – In a medium bowl combine the mashed bananas, maple syrup, cocoa powder, coconut oil and tahini and mix until smooth.
Stir in the oats, almonds, pumpkin seeds, sesame seeds, flax seeds, cinnamon and salt and gently mix until everything is just combined.
Divide the granola between 2 parchment lined sheet pans and bake for about 1 hour, rotating the pans halfway through baking.
Let cool to room temperature. Store in an airtight container.
Note: For extra crispy granola, I like to bake the at 120˚ for an additional 45 minutes to an hour.
makes about one lb
- 2 large ripe bananas, mashed
- 3 tbsp maple syrup
- 3 tbsp cocoa powder
- 3 tbsp coconut oil, melted
- 2 tbsp tahini
- 3½ cups gluten free oats
- 1 cup sliced alomonds
- ½ cup pumpkins seeds
- 2 tbsp black sesame seeds
- 2 tbsp flax seeds
- 1½ tsp cinnamon
- 1 tsp salt