Nutella Banana White Chocolate Granola


It has been a while since I last posted a granola recipe.  To be honest, it has been a while since I have made granola.  I guess it is something I tend to do more in the winter.

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This one was worth the wait, I had to pour myself a bowl as soon as it cooled and was ready for the white chocolate chips to be added.

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Honestly, how could you go wrong:  banana, nutella, almonds, coconut and white chocolate?  Add in some flax for health and viola!  Yummy goodness!

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Enough talking about it, here it is…

Nutella Banana White Chocolate Granola

Based on banana nutella granola from sallysbakingaddiction.com

3 1/2 cups rolled oats

1/2 cup flax (seeds, flakes, or ground)

1/2 cup dried coconut

1 cup almonds, chopped or sliced

1 tsp cinnamon

1 large banana, mashed

1/4 cup Nutella

1/4 cup honey

1 tsp vanilla

1/4 cup salt

1/2 cup white chocolate chips

Directions

Preheat oven to 350F.  Line a rimmed baking sheet with parchment paper.

Mix together the dry ingredients:  oats, flax, coconut, almonds, cinnamon.

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Heat the banana, Nutella, honey, vanilla and salt in a small saucepan over medium heat, stirring until melted and well blended, about 2- 3 minutes.

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Stir the Nutella mix into the dry ingredients.  Stir until the oats are all well moistened.

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Spread the granola mix onto the baking sheet in an even layer.

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Bake for 15 minutes, stir and bake another 15 minutes.  Turn off the heat, open the oven door and allow the granola to sit in the oven as it cools.  It should get light brown, if it gets too dark, remove it from the oven.

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Allow the granola to cool completely, then add the white chocolate chips.

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Store in an airtight container for up to 3 weeks. Enjoy!

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Makes about 1 quart.

 

 

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Categories: Breakfast, Recipe | Tags: , | 1 Comment

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One thought on “Nutella Banana White Chocolate Granola

  1. Pingback: Fancy Ways To Eat More Nutella | Pinky Ring

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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