4 cups old fashion oats (certified gluten-free, if necessary)
1 cup unsalted cashews
1/4 cup cocoa nibs
1/4 tsp. salt
1/2 cup cashew butter
1/3 cup coconut oil
1/3 cup maple syrup
1 cup banana chips
4 ounces dark chocolate, chopped
Pre-heat your oven to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl stir together the oats, cashews, cocoa nibs and salt. Set aside.
In a small saucepan over medium heat, warm the cashew butter, coconut oil and maple syrup, stirring frequently until smooth. Remove it from the heat and pour it over the oat mixture, stirring until everything is well coated.
Spread the oat mixture out onto your prepared baking sheet. Bake in your oven for 20 minutes, stirring once half way through. Turn your oven off and leave the oat mixture in your still warm oven for an additional 10 minutes. Remove from the oven and set aside to cool.
Once the mixture is completely cooled, stir in the banana chips and the chopped chocolate. The granola can be stored in an airtight container at room temperature for up to one week (and maybe longer, but mine has never lasted that long!).