Banana granola! Yes banana bread is granola form.
I love breakfast cereals, I snack on them all throughout the day. One type of breakfast cereal captured my attention years ago. Granola!
I LOVE granola, like seriously love it. I could eat it all day, every day. I was accostomed to store bought granola for a long time and would not budge from one particular brand. Until I made my own that is. I’ve made lots of different flavoured granola. I can’t believe how quick it is to make and how amazingly moreish it is.
I’ve never shared a recipe on the blog before, proberbly because I eat it all before I get around to taking photo’s. Why the change you may ask. Banana granola. I was craving banana bread and had plans on baking some until I stumbled across this addictive granola over at Shutterbean. Tracey the lovely writer behind one of my favourite blogs persuaded me to change my banana bread plans and make this instead.
I was thankful my granola jar was empty. If yours isn’t empty go eat it now so that you can fill it with this banana themed breakfast treat. Go on, go grab it and eat it while you read the rest of this.
I made a couple of changes to the recipe. I didn’t have enough maple syrup, only half in fact so I used part maple syrup and part honey to stick everything together. I also added 1 teaspoon of ground ginger to the already present 1 teaspoon ground cinnamon in the recipe. I had no nuts, so no nuts were added. The final change, chocolate chips. I had to add a handful of dark chocolate chips. I was craving them, so I had to have them.
I like my granola to have big clusters in, this granola does not disappoint. Each cluster has a crisp outer shell with a soft banana filled centre. Oh my it’s so good, it really is. If you have some ripe banana’s you need to make this.
It’s so quick to put together, 10 minutes maximum is all you need to mix everything, then bake for 30 minutes. Feel free to leave the chocolate chips out, but if you scatter them over the still warm golden clusters, they will melt slightly and cling to the oats. The banana and spiced bundles will turn your milk of choice, mine is almond, into a tremendously delicious flavour.
You need to go and bake a batch to see what I mean. I hope your granola jar is empty.
Yields half a large jar
300 grams (5 cups) Oats (not quick cooking oats)
1 teaspoon Vietnamese cinnamon
1 teaspoon Ground ginger
3 tablespoons (1/8 cup) Soft light brown muscovado sugar
2 ripe banana’s
40 ml (2 tbsp + 2 tsp) Maple syrup
40 ml (2 tbsp + 2 tsp) Honey
60 ml (1/4 cup) Rapeseed oil
Handful of dark chocolate chips
1. Pre-heat the oven to 180C,160C(Fan),350F and line a baking tray with parchment paper.
2. In a large bowl mix together the oats, ground cinnamon and the ground ginger. In a medium bowl mash the banana’s then add the maple syrup, honey and the rapeseed oil. Pour the wet ingredients into the spiced oats and mix everything together thoroughly. Pour onto the baking tray and bake for 30 minutes or until golden brown. Stir a few times whilst baking. When the granola is luke warm scatter over some dark chocolate chips, the amount is up to you.
3. When cold, store in a jar with a tight-fitting top. Will last for around 3 weeks.
Recipe adapted from Shutterbean