Categories: Breakfast

Ingredients

• 2 cups whole or halved nuts of choice (walnuts, pecans, macadamias, almonds)
• 1 cup slivered almonds
• 1/2 cup pumpkin seeds
• 1/2 cup almond meal
• 2 green-tipped bananas
• 1 egg
• 2 tsp. pure vanilla extract
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. sea salt

Directions

1. Preheat oven to 350 degrees.

2. In a food processor, pulse the whole or halved nuts until they are partially ground and partially still in small chunks. Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, and almond meal.

3. Place the bananas, egg, vanilla, cinnamon, nutmeg, and salt into the food processor and process until all the ingredients are pureed.

4. Pour banana mixture into the nut mixture and stir until everything is well coated.

5. Pour the nut mixture onto a parchment-lined baking sheet and bake for 30-35 minutes, checking every 10 minutes and turning chunks to allow even browning.

6. Remove from the oven and let cool.

7. **Note — when I made my banola I added a few other ingredients and processed it differently. I like mine more chunky so I left my nuts whole and halved. I simply poured them all from the bag to the bowl. I also added about 1/2 cup of unsweetened shredded coconut — just because.

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