Chunky Banana Bread Granola with Chocolate Almond Milk

For the granola:
2 Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
4 Place the coconut oil, bananas, and maple syrup in the bowl of a food processor. Process until everything is combined and turned into a thick liquid, 40-45 seconds.
6 In a large mixing bowl, combine the oats, buckwheat groats, coconut flakes, sunflower seeds, cinnamon, salt, and walnuts.
8 Pour the liquid mixture over the dry ingredients. Give it a stir to ensure that the dry ingredients are coated with the liquid mixture as much as possible.
10 Spread the granola evenly in the prepared baking sheet. Using the back of a ramekin or a mug, press to compress until it is compact.
12 Place in the oven and bake for 15 minutes.
14 At the end of 15 minutes, remove it out of the oven. Using a large spatula, flip it over in large sections. Place it back in the oven.
16 Repeat the same process 3-4 times every 5 minutes, making smaller chunks each time. *1
18 Let the granola cool completely without touching it. *2
For the almond milk:
22 Meanwhile, place the almond milk, cocoa powder, and medjool dates in a blender. Blend until combined.
24 When ready to serve, place chunks of granola in a bowl, pour some chocolate almond milk over it, and if preferred top it off with some sliced bananas and hemp seeds.