Banana and Cacao Granola

Banana and Cacao Granola

By
From
Green Kitchen At Home
Makes
700g
Cooking time
30 mins
Photographer
David Frenkiel

You know you’ve got a good granola recipe on hand when you travel to the other side of the globe and meet someone randomly who starts talking about it. That happened to us in St Kilda, Melbourne: the guy working at an ice-cream parlour recognised us because our Banana Granola was his favourite recipe and he had made a batch that morning. Then and there, we decided that we had to include the recipe in our next book. To make the original recipe even better, we have given it a chocolate twist.

What makes our granola special is that the oats and nuts are mixed with mashed bananas and cacao, giving it the perfect balance of crunchy and chewy. It is slightly sweet and divinely delicious. It is very easy to make, too.

Ingredients

Quantity Ingredient

Dry Ingredients

Quantity Ingredient
75g almonds
60g pecans
300g rolled oats
75g pumpkin seeds
3 tablespoons raw cacao powder
1/4 teaspoon ground vanilla
or 1 teaspoon vanilla extract
2 pinches sea salt

Wet Ingredients

Quantity Ingredient
5 tablespoons virgin coconut oil
5 tablespoons pure maple syrup
or 5 tablespoons runny honey or date molasses
2 very ripe bananas, peeled

To Serve

Quantity Ingredient
milk of choice or plain unsweetened yoghurt of choice
or chopped fresh fruit of choice

Method

  1. Preheat the oven to 200°C and line a baking tray with parchment paper. Roughly chop the nuts, and add them to a large mixing bowl along with the rest of the dry ingredients. Stir until combined and set aside.
  2. Melt the oil and maple syrup, honey or molasses in a small saucepan on a low heat. Mash the bananas, add them to the pan and stir until combined. Pour the wet ingredients over the dry ingredients and, using your hands or a spatula, mix until well combined and clumpy.
  3. Spread the granola out in a single layer on the baking tray and bake for 15–20 minutes or until golden. Stir it from time to time to prevent it from burning. Remove from the oven and set aside to cool completely.
  4. Serve with a dash of milk and/or a dollop of yoghurt and some fresh fruit.
  5. Store the granola at room temperature in a large sealable glass jar and it will keep for a month or so.

Tip:

  • For a nut-free alternative, replace the almonds with sunflower seeds, white sesame seeds or black chia seeds.
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