You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country!
“Everybody knows The King loved his peanut butter and banana sandwiches. He is one of the most notable musical figures of all time and has undoubtedly been an inspiration to the many musicians that followed him, including me. Elvis also inspired the cook in me to create this little concoction in his honor. I’m channeling The King and shakin’ things up in my blue suede shoes.”
1 cup banana chips, roughly chopped
1 1/4 cup raw rolled oats (whole, not instant)
2 Tbsp PB2 Powder
1/3 cup flour
1/3 cup honey
2 Tbsp ground flaxseed
2 Tbsp brown sugar
1 Tbsp oil (something light in flavor: pecan, canola, coconut)
1/4 tsp vanilla
1/8 tsp salt
dash of nutmeg or cinnamon (optional)
Preheat oven to 250 degrees. Set banana chips aside. Combine remaining ingredients and mix well. There will be some chunks but try to work the oats well into the mixture. Bake for 15 minutes at 250 degrees, then increase to 375 degrees and bake an additional 8-10 minutes or until granola is golden- to medium-brown. Let cool completely and toss in banana chips. Serve with honey or vanilla yogurt or eat alone as a snack. Store in airtight container. Makes 4-6 servings.