I am a big fan of anything with oats in it, and a lot of my favourite food bloggers have their own version of granola which sounds very American, but it’s just like a super yummy muesli with that extra crunch factor.
I always seem to be substituting ingredients in baking recipes and I have found that mashed banana always works well in place of sugar, so I wondered what it would taste like if I made it the base ingredient to granola……. and so began one of my all time favourite recipes which I eat as a cereal with milk, I put it in parfaits, I add it to the top of my smoothies, but mostly I just grab a handful (or six) out of the jar when I stand in front of the pantry looking for something to eat. I adore this stuff and hope you will too.
I’m going to list the recipe exactly as I make it but I urge you to make it your own and add whatever flavours tickle your fancy.
1 ripe banana
2 cups rolled oats
1 1/2 cups of nuts, roughly chopped (I like a mix of almonds, cashews, macadamias and brazil nuts)
1 cup shredded coconut
1/4 cup pepitas
1/4 cup sunflower seeds
1/2 cup dried fruit (cranberries and apricots work beautifully)
1/4 cup goji berries
Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper.
- Mash the banana in the bottom of your mixing bowl, add the oats and mix thoroughly.
- Sprinkle on your cinnamon and nutmeg and mix through.
- Pile the mixture on to the baking tray and spread it out evenly, making it as flat as you can so it bakes evenly. Then pop it in the oven for around 10 mins.
- Bring the whole tray out of the oven and mix it around gently, bringing the outside edge (where it cooks faster) into the middle and flattening it back out. Make sure you break up any clumps of banana, then mix through the nuts. Place it back in the oven for another 10 mins.
- Take the tray out of the oven and mix again, it should be ready but please use your own judgement and alter the time if necessary. Allow to cool for 5-10 minutes before adding all your other toppings, and mix it through with your hands. Store in an airtight container.
I find the pouring it into the jar bit a little tricky, but it helps to pick up the baking paper and use it like a channel to guide it into the bottle/container you want to store it in.
I hope you like this recipe as much as I do, and please comment below with your thoughts or any changes you might make to it for personal preference, I’d love to hear how you go with it 🙂
PS. Please excuse my dodgy photography work, I take all the photos on my iPhone and I try to be as creative as I can, but I hope you get a good idea from them anyway.