•  3 1/2 cups Primal Island Granola
  • 3 Tablespoons coconut oil, melted and cooled
  • 1 – 2 teaspoons kosher salt
  • 2 eggs, beaten
  • 1/3 cup honey
  • 2 medium, ripe bananas, mashed
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1 cup nut butter, I used half peanut butter, half almond butter
  • 1 cup dried fruit, I used cherries


  • Preheat oven to 350°F.
  • Mix granola, salt and coconut oil in a medium bowl. Spread out on a baking sheet and toast in the oven for 10 – 12 minutes. Remove from oven and set aside to cool.
  • Lower oven to 325°F.
  • In the same bowl: mix eggs, honey, banana, almond flour, baking powder, nut butter and dried fruit. Add toasted nuts and oats. Mix until fully incorporated.
  • Line a baking sheet with a silpat (or parchment paper) and scoop out 1/4 cup portions (2 ounce). Slightly flatten, as they will not spread in the oven.
  • Bake for 18 minutes, remove from the oven and let cool for 5 minutes on baking sheet before transferring to a cooling rack to cool completely.