Chocolate Peanut Butter Banana Granola

• 1/4 cups Brown Sugar (lightly Packed)
• 4 cups Rolled Oats
• 1 cup Coconut Chips (or Flaked Coconut)
• 1 cup Pecans, Roughly Chopped
• 1/4 cups Unsweetened Cocoa Powder
• 1/4 cups Mashed Banana
• 3 Tablespoons Canola Oil (I've Also Used Coconut Oil)
• 3 Tablespoons Maple Syrup
• 1/2 teaspoons Salt
• 1/2 cups Peanut Butter Chips

1. Preheat the oven to 250 F. Combine the brown sugar, oats, coconut chips, pecans and cocoa powder in a large bowl.
2. In another bowl or measuring cup, combine the banana, oil, maple syrup and salt. Pour the liquid into the oat mixture while stirring to combine. Mix until the liquid is evenly distributed.
3. Divide the mixture between two 11x17 inch baking sheets, spreading it out so that it's even. Bake for 1 hour and 15 minutes. I usually swap the baking sheets halfway through the baking time.
4. Remove from the oven and allow to cool completely. Stir in the peanut butter chips. Transfer to a large airtight container. It will keep in an airtight container at room temperature for 7-10 days.

ubc, rolled oats, coconut chips, pecans, ubc, ubc, canola oil, maple syrup, salt, peanut butter

Taken from tastykitchen.com/recipes/breakfastbrunch/chocolate-peanut-butter-banana-granola/ (may not work)