This granola smells absolutely amazing, I made up a huge batch a few days ago. The fragrant (almost banana bread-like) smell wafted out of the oven and all through the house. It was enough to bring my housemates out of hibernation and come out of their rooms looking for the source of this deliciousness.
This is a similar recipe to my Caramel and Fig granola, it is not as sweet and uses mashed banana and a little bit of coconut oil to keep everything together rather than using a sweetener. It is also nut free so suitable for those with allergies or if you want to send it with kids to school.
This granola is best used as a sprinkle for your breakfast cereal (I wouldn’t go using a whole bowl full) or to top smoothies, nice cream or just to eat as a snack. It is lower in fat than your standard granola and has no added sugar, only the sweetness from bananas. Using whole grains and seeds gives this dish heaps of fibre and makes sure all the goodness stays intact. You can make it gluten free by using gluten free oats (or to make it coeliac friendly use a mix of quinoa flakes and puffed amaranth or millet).
- 2 ripe bananas, mashed
- 40ml coconut oil
- ¼ cup flax seed
- ¼ cup sunflower kernels
- ½ cup buckwheat (groats)
- 1½ cups rolled oats
- ½ cup desiccated or shredded coconut
- 1-2 tsp cinnamon
- ½ cup thinly chopped dried figs (add more if you like)
- handful cacao nibs/cacao crunch (optional)
- Any extra seeds or dried fruit you like
- Powdered Stevia (Nativa, if desired)
- Preheat oven to 150 degrees celcius
- Mix together the oil and banana in a large bowl.
- Add remaining ingredients except figs and cacao nibs (if using) and mix to combine well. It should be quite crumbly.
- Add a sprinkle of stevia now if you are using.
- Spread the granola onto a large baking tray lined with baking paper.
- Cook in oven for 20 minutes. Take it out and give it a gentle mix up. Place back in the oven and bake for another 10-20 minutes (depending on how hot your oven runs and if its fan forced) until lightly golden and dry.
- Add figs and cacao nibs and mix through.
- Allow to cool and store in an airtight jar or container.