2 overripe bananas
7 Medjool dates
¼ cup Teddie Smooth Peanut Butter
1 tbsp vanilla extract
2 tsp cinnamon
¼ tsp sea salt
3 cup rolled oats
¾ cup walnuts/cashews (any nuts, really)
½ cup hemp seeds
Preheat the oven to 300°. Line a baking sheet with parchment paper.
Place the bananas and pitted dates in a food processor and blend on high until smooth. Add Teddie Smooth Peanut Butter, vanilla extract, cinnamon and salt. Blend until smooth and well combined.
In a large bowl, toss together the oats, nuts and hemp seeds. Pour the banana/date blend on top and mix until the oat mixture is well coated.
Spread the mixture evenly on the lined cookie sheet and bake in the oven for 30 minutes.
After 30 minutes of baking, take the granola out of the oven and use a spatula to flip and mix the granola to ensure even baking.
Return to the oven and bake for another 20 minutes. The granola should be golden brown.
Remove from the oven and let cool to room temperature on the cookie sheet before transferring to a storage container. (Important to let cool for crunchy granola!)
NUMBER OF SERVINGS: 16