Ingredients
2 medium sized ripe bananas
¼ cup pecans
¼ cup almonds chopped
¼ cup walnut
6 large dates pitted
¼ tsp sea salt
2 ½ cups rolled oats
¼ cup shredded coconut
¼ cup organic raisins and dried cranberries (optional)
1 cup water or almond or rice milk
Directions:
1. Preheat oven to 300-degree F. Line large baking sheet with parchment paper or use a nonstick stainless-steel pan.
2. Combine oats, coconut, almond, pecans, walnuts, seeds (pumpkin,sesame, sunflower) in a large bowl. Nuts will be added later on at 10 minutes before you turn off the oven.3. Combine salt, dates and water in a small saucepan and bring to a boil over medium heat for 5 minutes.
4. Remove from heat and cool. Pour into a blender and blend with bananas until smooth.
5. Pour this mixture over the dry ingredients and stir to coat. Spread mixture out evenly on baking sheet.
6. Bake in the preheated oven until crispy and toasted, about 1 hour. Stir every 20 minutes.
7.Cool, and then stir in the organic raisins and cranberries before storing in an airtight container.
(Contributor: Debra S. Williams BSc., MBA, N.D.)