3 cups rolled oats (I like Bob’s Red Mill oats))
3/4 cup coarsely chopped walnuts
1/2 cup coarsely chopped pecans
3 Tbsp raw sugar
1/2 tsp flaky sea salt
1/2 Tbsp cinnamon
1 Tbsp flax seed
1/4 cup coconut oil
1/3 cup + 1 Tbsp maple syrup
1 tsp vanilla extract
1 medium ripe banana, mashed (about 1/2 cup)

Preheat oven to 350 degrees.

Mix the oats, cinnamon, sugar, salt, flaxseed and nuts together in a large bowl.

In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or agave or honey) and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.

Spread the mixture evenly onto a large baking sheet (don’t crowd it!) and bake for 25 to 30 minutes or until golden brown.

Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. It will crisp as it cools! Cool completely on the baking sheet or in a heat-safe bowl. Store in an air-tight container for up to two weeks.

The Wary Buffalo 2015