If you haven’t heard, Wake Up to Waffles has some exciting news to share. The “150 + Creative Toast Ideas” eBook is finally finished!
It must have taken me more than 3 months to finish the eBook. Boy did I eat a lot of toast! It sure was great toast, though. I’m super happy with how it turned out and I can’t wait for you guys to see it.
I still have yet to figure out how to connect the eBook to the site’s newsletter because of it’s size, but for the time being, if you want to buy the eBook now, you can CLICK HERE to buy it. And, of course, let me know what you think. 😉
Now, on to the granola. I’m proud of myself for coming up with this incredible combination. I could seriously eat this every single day. It tastes amazing with vanilla Greek yogurt and banana slices!
This granola is:
Perfect when paired with Greek yogurt
Once you try this recipe, let me know what you think. I hope you love it as much as I do.
- 3 cups rolled oats
- ¾ cup hazelnuts, halved
- 2-4 Tablespoons walnut pieces
- ¼ teaspoon salt
- 1 large or 2 small very ripe bananas, mashed
- 3 Tablespoons coconut oil, melted
- ⅓ cup pure maple syrup
- ⅓ cup chopped dark chocolate (about 1.5 oz)
- Preheat oven to 350 degrees F. and line a large baking pan or baking sheet with parchment paper. Set aside
- Cut hazelnuts in half. (Only if the hazelnuts are whole)
- In a large mixing bowl, combine rolled oats, hazelnuts, walnuts and salt.
- In a medium bowl, mash banana.
- Add banana to oat mixture and stir.
- In a small heat-safe bowl, melt coconut oil in the preheated oven or microwave.
- Add coconut oil and maple syrup to oat mixture and stir until oats are completely soaked.
- Chop chocolate and stir into oats.
- Spread out oats on lined baking pan. (Make sure it's even and there are no large clumps.)
- Bake 25-35 minutes, or until light brown and crispy. Stir every 5 minutes to keep from burning. (Use a large fork to separate clumps.)
- Let cool completely and save in an airtight container in room temperature.
- Serve with almond milk.