Chocolate Peanut Butter Banana Granola

Preheat the oven to 250 F. Combine the brown sugar, oats, coconut chips, pecans and cocoa powder in a large bowl.  

In another bowl or measuring cup, combine the banana, oil, maple syrup and salt.  Pour the liquid into the oat mixture while stirring to combine.  Mix until the liquid is evenly distributed.

Divide the mixture between two 11×17 inch baking sheets, spreading it out so that it’s even. Bake for 1 hour and 15 minutes.  I usually swap the baking sheets halfway through the baking time.

Remove from the oven and allow to cool completely. Stir in the peanut butter chips. Transfer to a large airtight container.  It will keep in an airtight container at room temperature for 7-10 days.