This came about as a result of an invention to top a blueberry crisp that I made a few weeks ago without added fat. I smushed ripe banana, cinnamon and oats to make the topping and it was tasty so I thought it would be a great way to make a granola without added oils or processed sweetener.
Banana Cocoa Granola
4 ripe bananas
3-4 mejdool dates
2 tsp vanilla flavour
2 Tbsp cocoa
4 cups old fashioned oatmeal
1/2 cup chopped pecans
1/2 cup raw sunflower seeds
Measure out the oatmeal, cocoa, nuts and seeds and place it in a bowl.
Blend the bananas, dates and vanilla in the blender until liquid.
Combine the two mixes together and spread it all out onto a baking sheet or silicone mat. Bake at 350 degrees for half an hour but mixing and turning over the granola every 10 minutes. Reduce the oven temperature down to 200 degrees and leave for another 30 minutes. Turn off the oven and let it stay in the oven until fully dry.
Alternatively you can dehydrate this mix in the dehydrator until it’s completely dry.