Counter Action: Banana–maple granola

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Yes, it’s still Sugar-Free January.

Yes, I know maple sugar is technically a sugar. My dad’s a diabetic, and people are forever coming up to him at church potlucks and saying, “I know you’re diabetic, so I made these cookies especially for you. They have no sugar, just maple syrup.”

Pro tip? Don’t be that person. Google is your friend.

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Further pro tip: Do be the kind of person who thinks ahead in December, and specifically resolves to give up all refined sugars in January except for maple syrup.

See, I’m taking care of you. We all need a little diet-cheating now and again, and if that cheat is all-natural and comes from a tree, all the better.

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This was the break room today — arrgh, so tempting.

This granola will make your house small aaahhh-mazing. It’ll make your boyfriend’s (or girlfriend’s) nose twitch and heart soften. You’ll sit down to hot bowls of granola, straight out of the oven, and wonder how you both got so lucky.

Granola: It’s what’s for dinner.

Banana–maple granola

(Modified for Sugar-Free January from Minimalist Baker)

Ingredients:

  • 3 c. old-fashioned rolled oats (not the quick kind)
  • 1 c. chopped nuts (whatever you have on hand; I used a mix of walnuts and pecans, but sunflower seeds or honey-roasted peanuts would be nifty too)
  • 1/2 tsp. salt
  • 1/2 T. cinnamon
  • 1/4 c. olive oil
  • 1/3 c. maple syrup
  • 1 tsp. vanilla extract
  • 1 overripe banana, smashed

Directions:

  1. Combine all ingredients in large bowl.
  2. Turn out onto baking sheet (lined with parchment paper if you’re like me and don’t like doing the dishes). Spread evenly over baking sheet.
  3. Bake at 350 degrees F 25–30 minutes, or until golden brown, stirring once or twice to break up clumps. (Unless you like clumps. Clumps can be good too.)
  4. Serve straight out of the oven with milk and fruit, or room-temperature with the same. Enjoy!
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