Combine the dry ingredients in a large bowl. Blend the wet ingredients together and add to the dry ingredients. Mix well and spread to ½” thickness on cookie sheets.
In parchment lined baking pans, bake at 160 – 170 °C in a pre-heated oven for 30 minutes, stirring once halfway. Turn the oven off and leave the granola in the oven for a few hours while the oven cools, until golden and dry.
Store granola in an air tight container.
Place pans of granola in an oven on lowest setting and leave it overnight. In the morning, the granola would be absolutely perfect with no stirring needed. A painless way to make granola, and no burning when you forget to stir!
If desired, substitute rolled rye or barley for 2 cups rolled oats.
If you like granola chunkier use only 8 cups oats.
The wetter the mixture (add more banana), the chunkier the granola.
Lots of sweetness from the bananas.
Use dates – nothing refined, no brown sugar or oil.
Have a good blender handy when you cook in this manner.
Serves 6 – 8