One of the few ingredients you can always guarantee we have in our house is over-ripe bananas.
We get through so many bananas a day (it’s a growing boy thing, right?) that we always have huge bunches hiding at the back of the fruit bowl.
Anyway, you can also bet your bottom dollar that there are often banana-flavoured goodies in the house – banana bread, banana cookies, banana bars. And, most recently, Banana Bread Granola.
This simple, vegan granola has all those classic, fragrant flavours of banana bread – nutmeg, cinnamon – and is also made using a mixture of ground walnuts as well as oats.
Anyway, if you are looking to shake up your breakfast routine a little, then this is the way to do it!
Banana Bread Granola
- Makes one batch –
- For the dry ingredients:
- 2 1/2 cups oats
- 1 1/3 cups ground walnuts (can also use ground almonds)
- 1 tbsp coconut flour
- 1 cup walnuts, chopped
- 2 tsp – 1 tbsp cinnamon (I used 1 tbsp)
- Pinch nutmeg
- Large pinch salt
- For the wet ingredients:
- 2 ripe bananas
- 3 tbsp coconut oil or butter
- 5 tbsp coconut sugar
- 1-2 tbsp liquid sweetener (I used Sweet Freedom light syrup, but can also use maple syrup)
- 1 tbsp vanilla extract
- 1 cup dark chocolate chips, to serve
Preheat oven to 180C, then line a large baking tray.
- Prepare your wet ingredients by gently melting the coconut oil or butter. Stir in the coconut sugar until dissolved. Remove from the heat, then place into a blender with the bananas, liquid sweetener and vanilla. Blend smooth and set aside.
- In a mixing bowl, stir together oats, ground nuts, chopped walnuts, coconut flour, salt and spices. Fold in the banana mixture until completely combined.
- Spread the mixture onto the baking tray, arranging in small clumps. Place in the oven to bake for 15 minutes.
- Turn the granola over, then turn down the oven to 160C. Place back in the oven to bake for a further 10-15 minutes, or until golden and cooked through. Turn off the oven and leave the door open, allowing the granola to cool and crisp inside.
- Once crisp and cool, stir through the dark chocolate chips. Serve with yoghurt or mylk, and store in an airtight container.