Peanut Butter, Chocolate, and Banana Granola

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It’s customary to reflect on the past twelve months this time of year. Best-of-the-year lists are compiled, retrospectives are assembled, Barbara Walters unveils the people that fascinated her, and Oprah tempts us with her favorite things. We look back with sadness at the bad things that happened and with joy at the milestones we accomplished. And as the midnight hour of December 31st approaches, we hope that this arbitrary moment in time, chosen by men centuries ago, will somehow be unique, a marker of change. People make resolutions, to do less of some things and more of others, to be someone other than who they’ve always been, to want less and give more. Some drink and kiss, penned like abused animals in Times Square, others watch fireworks on their TV sets, and some are asleep long before the ball drops. In the end, the new year is always the same, like a bowl of granola: mostly familiar days, one after the other, studded with the occasional sweet surprise or bitter moment.

Happy New Year.

Peanut Butter, Chocolate, and Banana Granola – Adapted from David Lebovitz

Ingredients:

3 cups (300g) rolled oats (not the quick cooking kind)
1 cup (150g) roasted pecans, very coarsely chopped
1/2 cup (70g) sunflower seeds
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup (130g) smooth peanut butter (regular or natural)
1/4 cup (80g) maple syrup
1/4 cup (85g) honey
1/4 cup (60g) packed light brown sugar
2 tablespoons water
4oz (115g) dark chocolate, chopped
1/2 cup (45g) sweetened banana chips, chopped

Directions:

Preheat the oven to 325ºF (165ºC.)

In a large bowl, mix together the oats, chopped pecans, sunflower seeds, cinnamon, and salt.

In a small saucepan, warm the peanut butter, maple syrup, honey, brown sugar, and water over low heat, stirring constantly, until the mixture is smooth.

Scrape the peanut butter mixture into the dry ingredients and mix it in well.

Transfer the granola mixture to a baking sheet and spread it in an even layer. Toast the granola in the oven for 25 to 30 minutes, stirring a few times during baking, until the granola is a golden brown. (It will crisp up as it cools.) Remove from oven and let cool completely. Once cool, mix in chocolate and banana chips.

Storage: Store the granola in an airtight container at room temperature. It will keep for one to two months.

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