Breakfast/ Snacks

Banana Pecan Granola

This is my all time favourite granola. It’s got minimal ingredients, is super clumpy and has a light banana taste!

After baking for 20 minutes it’s a little soft but holds together beautifully. All you have to do is flip it over and break it up into chunks before baking for a further 15 minutes.

My favourite way to enjoy it is of course with a mound of my favourite Glenisk Greek yogurt and some fresh fruit. I’m loving apricots and peaches at the moment, I think I’m just drawn to them because orange is my favourite colour.

Unlike nut butter in my oats or yogurt bowls, I don’t and can’t save my granola for those last bites. More often than not I’ve nibbled it off the top and end up just going back for an extra handful.

What I also love about this granola is the subtle waft of sweet banana that oozes from the oven and circulates throughout the surrounding rooms, lingering for at least a couple of hours. Who needs scented candles!!!

 

Banana Pecan Granola

Print Recipe
By Serves: 6- 8 Prep Time: 10 minutes Cooking Time: 35 minutes

Ingredients

  • 200g rolled oats
  • 2 tbsp milled flaxseed
  • 60g pecans roughly chopped
  • Pinch of salt
  • 1 tbsp almond or peanut butter
  • 1 ripe banana
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil, melted

Instructions

1

Preheat oven to 135C (170F).

2

Mix together oats, flax and salt in a large bowl.

3

Blend together almond or peanut butter with banana, maples syrup and melted coconut oil until smooth.

4

Pour wet ingredients over the dry and mix well to coat.

5

Place on a baking paper lined tray and bake for 20 minutes.

6

Remove from the oven, flip over and break into large chunks. Bake for a further 15 minutes.

7

Allow to cool on the tray fully; it will crisp up further as it cools. Store in a sealed tight container for up to two weeks.

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