Preheat oven to 325° F. Spray a baking sheet with nonstick cooking spray and set aside.
Combine the mashed banana, brown sugar, oil, honey, nut butter, unsalted butter and vanilla extract in a small saucepan over low heat. Stir until combined and melted; remove from heat.
1 medium banana, fresh, mashed, 1/2 cup brown sugar, 3 Tbsp Avocado oil*, 2 Tbsp. honey, 2 Tbsp. nut butter, 2 Tbsp. unsalted butter, 1 tsp. vanilla extract
Combine the oats, quinoa, cinnamon, and salt in a large bowl. Pour the banana/honey mixture into dry ingredients and stir well to combine.
3 cups rolled oats, 1/2 cup uncooked quinoa, 1 tsp. ground cinnamon, 1/2 tsp. salt
Spoon onto the prepared baking sheet; pat down with a fairly firm press and spread evenly. Make sure the sheet is pretty full otherwise you'll end up with some burnt oats maybe around the edges. You will add the fixings in at the end once granola has cooled so set those aside for now.
Bake granola for 30-35 minutes. No need to stir just flip pan around the 15-20 min mark. I always pull the oats out a little early around 33 minutes because they will continue to harden and form clusters as it cools. Overall, trust your own intuition when judging if it’s ready to come out of the oven. :)
To get the bug chunks of granola, refrain from stirring once you remove from the oven. Let cool and then add in the dried cranberries, almonds and chocolate pieces. Place in air tight container or big zip lock baggie for up to 5 days. I like to store mine in the fridge, and enjoy with Greek yogurt or by the hand full for a snack.
1/4 cup dried cranberries, 1 cup almonds, roughly chopped, 5 oz. dark chocolate, roughly chopped