Every week, without fail, a few overripe bananas end up on my counter. After years of freezing them for smoothies or baking cookies or my standard banana bread, I decided to try something new: banana bread granola. And let me tell you, it was an absolute hit!
Vegan, soy free, gluten free | 6 servings | BREAKFAST
Ingredients:
- 200g ripe banana
- 100g coconut oil
- 120g maple syrup (or other liquid sweetener of choice)
- 1 tablespoon peanut butter
- A splash of vanilla bean paste
- 300g oats
- 100g walnuts
- 1 teaspoon cinnamon
- Pinch of salt
Steps:
1.Peel the ripe bananas into a large bowl and mash them using a form.
2.Add the coconut oil, maple syrup, peanut butter and whisk to combine.
3.Roughly chop the walnuts and add them into the bowl, along with the oats, cinnamon and salt.
4.Use silicon spatula or a spoon to combine everything well.
5.Spread the mixture in a baking tray that is lined with parchment paper and bake in a preheated oven at 150°C for 30-35 minutes.
6.After 20 minutes, remove the tray from the oven, mix a bit the granola and bake for the remainder of time.
7.Once it's baked, remove the tray from the oven and let the granola fully cool down, before you store it away. This will help it get even crunchier.
8.Store it in air-tight containers, I used glass jars, for up to 3 weeks.
9.Serve with plant-based yogurt or milk and fruits of choice.
Enjoy!
Notes:
*Use gluten free oats, for a gluten free version.