A No-Fail Hostess Gift
 

no-fail-hostess-gift
  • Makes 4 Cups
  • Total Time

Ingredients

  1. 2cups cups thick rolled oats (not quick-cooking)
  2. cups puffed kamut
  3. ½ cup raw pepitas (pumpkin seeds)
  4. ½ cup raw sunflower seeds
  5. ¼ cup sesame seeds (black if you can find them)
  6. 1/3 cup unsweetened shredded coconut
  7. 1 teaspoon cinnamon
  8. ½teaspoon salt
  9. ¼ cup coconut oil (you can sub extra-virgin olive oil here)
  10. ¼ cup honey
  11. 1teaspoon vanilla extract
  12. 2 super-ripe bananas

Directions


Have no idea what to bring the host? We asked cooks and co-conspirators Emily Fiffer and Heather Sperling, who are in the final stages of developing an LA-based restaurant project, for their favorite way to say thanks for having me. Their delicious idea: homemade banana granola. Makes sense to us. There’s no better way to help an exhausted host ease into the morning after her soiree than providing breakfast.

Fiffer and Sperling suggest packaging the granola in glass jars tied with kitchen twine and a gift tag. We suggest doubling (or tripling) the recipe, so you have enough on hand for last-minute gifting.  

 

  1. Preheat your oven to 325° and set aside a parchment-lined baking sheet. In a large bowl, mix all of the dry ingredients. In a small microwave-safe bowl, melt the coconut oil, honey, and vanilla. In another small bowl, peel and mash your banana with the back of a fork until it’s nice and mushy.
  2. Add the coconut oil mixture to the banana and stir well. Pour the wet ingredients over the dry and mix thoroughly – you want everything to be coated with banana-honey deliciousness! (Don’t be afraid to use your hands.)
  3. Now, give it a taste for sweetness. Add more honey if you want a bit more of a sugar kick, salt if you’re feeling salty, and stir well. (Keep in mind the baked version will taste a bit less sweet than the raw.)
  4. Pour the granola onto the baking sheet and press everything down with a silicon spatula until the whole sheet is covered—no holes! You’re looking for clumps to form.
  5. Bake for 40-45 minutes, breaking apart to stir every 15 minutes to start, then at 10-minute intervals as you get closer. If you like a darker granola, let it go a bit longer—just be careful not to char the coconut flakes.
  6. Remove the sheet and let it cool before storing in an air-tight container. Try the granola sprinkled over a moat of fresh fruit-laden yogurt with a bit of honey or jam, or with a splash of cashew-date milk.

*To make this gluten-free, use gluten-free oats and substitute puffed brown rice for the kamut.

 

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