This salty-sweet granola makes a great snack and is good with yogurt. Skip the salt if you're serving it with milk.
Recipe information
Total Time
1 hour
Yield
Makes 8 cups
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature.
Step 2
Spray large rimmed baking sheet with nonstick spray. Mix oats and next 4 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 45 minutes. Cool.
Step 3
Melt butter in large skillet over medium-low heat. Add nuts and pumpkin seeds. Cook until nuts are golden, stirring often, about 14 minutes. Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.
Step 4
Mix coconut, oats, nuts, and seeds in another large bowl. DO AHEAD: Can be made 1 week ahead. Store airtight.
Step 5
Serve granola with yogurt and bananas.
