Monkey Granola


This recipe is family sized! It will make enough to fill your largest cookie jar with a small jar to give away :) It stores well for about a month if kept in an airtight container. If my son made the meal plan he would eat this for every meal of the day. 

5 cups gluten free oats

2 1/2 cups buckwheat groats

3/4 cup pumpkin seeds

3/4 cups sunflower seeds

1 cup walnuts, coarsely chopped

1 tbsp cinnamon

2 tsp nutmeg

1 tsp cardamon

1 tsp fine sea salt

4 very ripe bananas

1/2 cup coconut oil, melted

1/2 maple syrup or molasses

1 tbsp vanilla extract


Preheat oven to 350 degrees. Grease 2 walled baking sheets with a bit of coconut oil.  Thoroughly combine dry ingredients in a huge mixing bowl. Melt coconut oil on medium-low heat on the stove. Blend banana, melted coconut oil,  liquid sweetener, and vanilla in a high speed blender. Pour liquid mixture over dry ingredients and combine well. 

Split the mixture between the 2 baking sheets and press down firmly and evenly to cover the majority of the pan. You want the layer to be relatively thin so it cooks quickly and evenly. I use a silicone spatula to spread the mixture. Bake at the same time for 20 minutes. Remove baking sheets from oven to carefully flip granola in sheet - this will ensure nice chunky granola. Flip every 5-7 until the granola is golden brown. Each flipping break the chunks up into smaller pieces. Not to exceed 40 minutes in the oven. Allow to cool completely before storing in a jar to ensure the granola remains in crunchy chunks.