rolled oats (gluten-free
raw pumpkin seeds
vanilla extract or ground vanilla
runny honey or date molasses
very ripe bananas
peeled and broken into smaller pieces
Preheat the oven 200°C and line a baking tray with baking paper.
In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth.
Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy. Turn out and spread the granola in an even layer on the baking tray.
Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon.
Allow to cool completely before putting in a container.
Serve with yogurt, milk and fresh fruit.