Step 1

Preheat oven to 275 degrees F. Line a rimmed baking sheet with parchment paper or silicon mat.

Step 2

In a large bowl, mix together the oats, almonds, pepitas, cinnamon and salt.

Step 3

Warm your coconut oil and maple syrup, combine with vanilla extract. Mash your bananas and measure your nut butter.

Step 4

Combine the wet ingredients with the oat mixture. Toss and mix to coat well.

Step 5

Spread mixture evenly on a lined or lightly greased baking sheet (I used two baking sheets). You can either lightly compact the mixture or loosely spread it out a bit. If compacting, you’ll want to mix the granola when rotating after 30 minutes.

Step 6

Bake for 30 minutes. Turn and rotate sheet/sheets, bake an additional 25 – 30 minutes. Keep an eye towards the end so it doesn’t over brown (ovens run differently), cover with foil if it starts to brown too much.

Step 7

Remove from oven, granola will be somewhat soft at first. Let cool for 15 minutes, break up into chunks, especially the center part if you’ve compacted the mixture. Let granola cool completely to harden.

Step 8

Makes about 6 cups.

Step 9

Let cool completely, store on the counter in covered containers for up to 2 months.