A little superfood beauty was baked in our kitchen a few weeks ago. After weeks of chaos re-settling into our apartment, I was finally able to sneak a bake session in the kitchen. I apologize for making you all wait for this amazing recipe, but I'm sad to say that one of the two amazing cooks behind Pint-Size Pair is no longer living in our kitchen. However, you'll still be seeing MUCH more from us kitchen's apart! |
Ingredients: makes about 4 cups
serving size: 1/3 Cup
1 1/2 Cup old fashioned rolled oats
3/4 Cup roasted buckwheat groats
1/4 Cup hemp seeds
1/4 Cup unsweetened coconut flakes
1/4 Cup chia seeds
1 TB cinnamon
1/2 TSP nutmeg
2 TB cocoa powder
3 TB all-natural almond butter
1/4 Cup organic honey
3 TB coconut oil
2 TSP vanilla extract
1/2 ripe banana
pinch of salt
Directions:
serving size: 1/3 Cup
1 1/2 Cup old fashioned rolled oats
3/4 Cup roasted buckwheat groats
1/4 Cup hemp seeds
1/4 Cup unsweetened coconut flakes
1/4 Cup chia seeds
1 TB cinnamon
1/2 TSP nutmeg
2 TB cocoa powder
3 TB all-natural almond butter
1/4 Cup organic honey
3 TB coconut oil
2 TSP vanilla extract
1/2 ripe banana
pinch of salt
Directions:
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine all the dry ingredients.
- In a separate mixing bowl, combine the almond butter, honey, and vanilla extract. Mix and set aside.
- Mash the banana in a small bowl. Add to the almond butter mixture. Mix well.
- Melt the coconut oil in the microwave so that it becomes liquid form. Toss in with the almond butter mixture. Mix well to combine evenly. Toss in a dash or two of salt.
- Combine the wet mixture with the dry and using hands combine evenly until all dry ingredients are coated with the almond mixture.
- Using a baking sheet, sprinkle the granola mixture evenly throughout by separating into small chunks with your hands.
- Bake in the oven for about 15 minutes. Tossing halfway through using a spatula. It should only be slightly browned.
- Store in mason or air tight jars and enjoy when hungry (: