Ingredients
3 cups rolled oats (not quick-cooking)
1 cup raw hazelnuts
1/4 cup unsalted butter, cut into pieces
1/3 cup packed dark-brown sugar
4 teaspoons instant espresso powder mixed with 3 tablespoons water
1/2 teaspoon coarse salt
1 cup dried banana chips
Preparation
Preheat oven to 300 degrees. In a large bowl, combine oats and hazelnuts. In a small saucepan, combine butter, sugar, espresso mix, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in banana chips.
