Plantain Granola

095I have been on a bit of a plantain kick lately. Really I think I like the adventure of working with something new. When I told my friends I need to bake my plantain last week for my market they said, “whatever that is.” Even at work (a bakery), although, they’d heard of a plantain, none of them had any experience with one. Are they sweet? That is generally the first question. They look like bananas, so I think our first instinct is to think they would then taste like bananas. They are definitely starchier. And their peel is harder. You’ll have a hell of a time just trying to peel a plantain. I make two slices. All the way from top to bottom on both sides (sometimes they require four cuts). As I was prepping for my menu, I always wan to put granola. Maybe because my Grandma Paulin is notorious for awesome granola. Maybe because I like to think of hiker, travel/adventure, on-the-go, breakfast variety foods. So here is what I have come up with for a nice little change in granola!

Plantain Granola

  • 1 Plantain
  • 1 tbsp coconut oil
  • Sea salt
  • 1 cup almonds
  • 1 cup pecans
  • 1/2 cup walnuts
  • 1/4 cup unsweetened coconut flakes
  • 2 tsp cinnamon
  • 5 dates
  • 1/3 cup Enjoy Life Chocolate Chunks (if I were making this to hike in hot weather, I would probably omit this one)

Let’s Make it Happen:  Soak the dates in water. Begin prepping your plantains. Slice the plantain (as thinly as possible). Toss in a tablespoon of melted coconut oil and sea salt. Spread evenly onto a cookie sheet. Bake at 350 for approximately 20 minutes. Roast nuts with the cinnamon@350 until nice and toasty. Remove the date seeds. Pulse in a food processor with the nuts. Assemble by tossing the nut/date mix, dried plantains, coconut, and chocolate. Enjoy with coconut milk in the morning or on a trail or anywhere!

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