Chocolate Banana Granola
Yield: About 8 cups (serving size: 1/2 cup)
-3 cups regular oats
-1 cup quinoa flakes
-1 cup chopped pecans
-40 grams dried bananas, chopped
-½ teaspoon salt
-¼ cup brown rice syrup (honey also works very well)
-2 tablespoons canola oil
-2 ounces Vosges Naga Chocolate Chips, finely chopped
Preheat oven to 300 degrees F.
Cover a jelly-roll pan with parchment paper. Coat parchment paper with cooking spray.
Reconstitute dried banana chunks in 1 cup boiling water; drain well.
Combine oats, quinoa flakes, chopped dried banana, chopped pecans, and salt in a large bowl.
Combine brown rice syrup and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely on pan.