This is another Centr recipe that my husband really likes. It keeps for two weeks in an airtight container and is really good on Greek yogurt.

• 1/3 cup peanut butter
• 1/4 cup maple syrup
• 2 teaspoons olive oil
• 1 medium banana, peeled and lightly mashed
• 2 cups rolled oats
• 1/3 cup pecans, roughly chopped
• 1/3 cup almonds, roasted and roughly chopped
• 1/4 teaspoon salt

Preheat the oven to 320 and line a rimmed baking sheet with parchment paper. Blend peanut butter, maple syrup, oil and banana until smooth. In a large bowl combine oats, pecans, almonds and salt. Add the wet ingredients to the dry and mix well. Spread on baking sheet and bake, tossing 2-3 times for 20-25 minutes. Allow to cool, then break into smaller clusters and store in an airtight container.