By now you all should know that granola is up there on my list of favorite foods. It’s almost at the number one slot but I’d have to say that (if I could eat anything) number 1 is definitely saltines with peanut butter. Yes, you read that right. Delicious, salty gluten smothered in the beloved peanut butter that I’m allergic to.
Anyway, back to the granola. Since I eat a paleo diet, I obviously don’t eat traditional sugar and grain-laden granola. I get tired of nut and seed only granolas, they are so heavy and fat (yeah yeah yeah paleo-ers love fat but I just can’t stand high amounts at once!). I’m always looking for creative ways to switch up granola and what to make the base out of (read: substitute for oats). And of course, I like to keep my granola refined-sugar free.
I have a variety of delicious and fun granola recipes on the blog and you can search them either by clicking the recipe tab at the top of my website or by searching “granola” in the box to the right. But, let’s get on to THIS granola recipe that utilizes an ingredient that has fast become one of my favorites: plantains!
Paleo Plantain Granola
Makes about 4 cups
1 ripe plantain
1 cup chopped walnuts
1/2 cup pumpkin seeds
1 cup coconut flakes
1/4 cup melted coconut oil
1 ripe banana, mashed
1/8 tsp. salt
1 tsp. ground cinnamon
Preheat oven to 375 F.
Peel and slice the plantain into about 1/8 inch thick slices. You can carefully use a knife to do this or use a mandolin. Take each slice and cut into quarters.
Toss the plantain slices in 1 tbs. of the coconut oil and spread onto a parchment lined baking sheet. Bake for 20 min until plantain just begins to get crisp (should still be slightly soft and chewy).
While plantain is cooking, mix all remaining ingredients in a bowl.
Once plantain is done, remove from oven and decrease temperature to 325 F.
Mix the plantain pieces into the bowl with the remaining ingredients. Evenly spread granola back onto the same parchment lined baking sheet.
Bake for 15 minutes. Remove and mix the granola on the tray then return to the oven to bake for another 15 minutes or until granola is slightly browned and crunchy. Watch granola during the last 5 minutes to make sure it doesn’t burn.
Let cool (at least slightly, I know the temptation to eat it right away is strong) to allow everything to crunch up nicely before serving over ice cream, with fresh almond or coconut milk, and/or topped with your favorite fresh or frozen fruit.