Banana Granola Cookies Food

BANANA GRANOLA

Steps:

• Preheat the oven to 250 degrees.
• Combine the mashed banana, honey, coconut oil, vanilla, cinnamon, and salt in a small bowl.
• In a large bowl combine oats, walnuts, and banana chips.
• Pour wet mixture over dry mixture and stir until the oats are fully coated.
• Spread the granola mixture evenly over a cookie sheet, sprayed with non stick spray.
• Place in the oven and bake for 1 hour, stirring half way through.
• Remove from the oven and allow to cool completely before breaking apart into pieces.
• Store in a ziplock bag or other air tight container.

BANANA CRUNCH MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
• Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

CLEAN BANANA OAT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix mashed bananas, milk, egg, honey, and vanilla extract together in a bowl. Stir in oats, cinnamon, baking powder, and salt.
• Spoon batter into mounds on the baking sheet, spacing them a few inches apart.
• Bake in the preheated oven until top looks dry and edges are golden, about 15 minutes.

BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
• Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.

GRANOLA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix together flour, baking powder, and baking soda in a bowl; set aside.
• Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

BANANA GRANOLA

Steps:

• Preheat the oven to 300°F During that time, chop the almonds, bananas and dates.
• Put the oats (and/or other flakes) on a large rimmed baking sheet.
• Bake, stirring regularly, until lighly toasted, about 15-25 minutes.
• Add the nuts (including coconut) and seeds, and stir to combine.
• Bake 10 minutes.
• Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom.
• Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on).
• Add the flour/spices to the mixture and stir.
• Then, add the honey/oil to the dry ingredtients, stirring until they are well coated.
• Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes.
• When done, mix in the dried fruit.
• Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month.
• Enjoy!

BANANA GRANOLA COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl of electric mixer, cream shortening and sugar at medium speed. Add egg, vanilla and banana and beat until well blended.
• Stir together flour, cinnamon and salt and add to creamed mixture, mixing just until blended.
• Stir in granola.
• Drop by tablespoonfuls onto a greased cookie sheet about 2 inches apart. Bake 12 minutes. Cool on a wire rack. Makes about 4 dozen.

BANANA MUFFINS WITH CRUNCHY GRANOLA TOPPING

Steps:

• Preheat oven to 325 degrees F.
• Mix first 7 ingredients in a bowl.
• In another large bowl, mix the rest of the ingredients, besides the bananas.
• Mash the bananas (its sometimes easier to mash them in their skins a bit first) then add them to the bowl with the wet ingredients and mix them together.
• Add the dry ingredients to the wet ingredients in 3 installments, make sure not to over-mix.
• Either grease muffin tin with a paper towel dipped in olive oil or line the muffin tin with paper liners.
• Fill the muffin cups about 3/4 the way up.
• Crumble granola and add to the top of each muffin, adding as much or as little as you want.
• Bake for about 20-25 minutes or untill a toothpick comes out clean.
• Enjoy !

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS

Steps:

• Heat the oven to 325 degrees and line a sheet pan with parchment paper.
• Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You'll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn't burn.
• Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
• Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
• Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don't burn.
• Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
• Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it'll stay crisp for at least 3 months).

BANANA GRANOLA PANCAKES

Steps:

• In a mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and granola; stir to combine, In another bowl, beat the eggs with the buttermilk.
• Pour the egg mixture over the flour mixture.
• Stir just until dry ingredients are moistened.
• Fold in bananas.
• Gently stir in the melted butter.
• Spray a large griddle or skillet with nonstick cooking spray.
• Over medium heat, spoon 1/4 c.
• batter.
• Cook until bubbles form on top and edges start to dry.
• Flip pancake over and cook until golden brown.
• Repeat with the remaining batter.
• Serve with warm maple syrup.

BANANA NUT GRANOLA

Steps:

• Bring water and dates to a boil in a covered saucepan.
• Remove from heat.
• Let stand 5 minutes, then blend in blender with all but oats and seeds or coconut.
• Stir all ingredients together.
• Spread on two cookie sheets.
• Bake at 225 degrees for 2 hours, stirring.
• Put in a air tight container until ready to use.