banana bread granola

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1/3 c. coconut oil
3 overripe bananas
1/2 c. pure maple syrup
3 c. organic rolled oats
1 c. buckwheat
1 1/2 c. unsweetened shredded coconut
1/2 c. sunflower seeds
1 c. walnuts, chopped
2 t. cinnamon (Banyan makes the best in my opinion!)
1/2 t. sea salt

Preheat oven to 350 degrees F. Line a baking sheet with silicone or parchment paper.
Melt the coconut oil and mix in a blender with the bananas and maple syrup.

In a separate bowl, mix the oats, buckwheat, coconut, sunflower seeds, walnuts, cinnamon and salt. Pour the banana mixture into the dry ingredients and combine. Should be more on the wet side.

Spread the granola onto the baking sheet into an even layer and press it down to compact it.

Bake for 15 minutes, then take out and flip large sections over with a spatula.

Place back in the oven and bake for another 15 minutes. Once again, take out and break apart with the spatula.

Bake for an additional 15 minutes, or until golden brown. Do not stir this time.

Let sit and cool. Granola should be dry. Break apart when fully dry.