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 GranolaPrint Recipe
- 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
Preheat oven to 135C (170F).
Mix together oats, flax and salt in a large bowl.
Blend together almond or peanut butter with banana, maples syrup and melted coconut oil until smooth.
Pour wet ingredients over the dry and mix well to coat.
Place on a baking paper lined tray and bake for 20 minutes.
Remove from the oven, flip over and break into large chunks. Bake for a further 15 minutes.
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.