Food

Banana Bread Granola: A make-ahead breakfast cereal in a classic flavour we crave

Busy weekday mornings just got a little simpler and a lot more delicious.

Busy weekday mornings just got a little simpler and a lot more delicious

(Photography by Kyla Zanardi)

Hectic mornings can leave us reaching for breakfasts we soon regret, or even skipping this meal altogether. So we love a recipe that we can prep on the weekend and keep at the ready all week long. That’s why we’re so enamoured with this Banana Bread Granola from Sara Lynn Cauchon’s new cookbook, The Domestic Geek’s Meals Made Easy. And although she notes this recipe is completely customizable, translating the flavours of a favourite loaf to a healthy cereal for morning madness — and anytime snacking — is definitely part of the draw. 

Banana Bread Granola

By Sara Lynn Cauchon 

Granola is so easy to make, it’s a wonder to me that anyone bothers to buy it anymore. When you make your granola from scratch, you can control the amount of added sugar and avoid any unnecessary preservatives. Plus, with all the flavor possibilities, you’re sure to please even the pickiest eaters at home. 

Ingredients

  • 1 large ripe banana, mashed
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 3 cups old-fashioned rolled oats
  • ½ cup chopped raw pecans
  • ½ cup chopped raw walnuts
  • ¼ cup vegan dark chocolate chips
  • ½ cup banana chips
  • Vanilla yogurt, for serving
  • Honey, for serving

Preparation

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine the mashed banana, maple syrup, coconut oil, vanilla, and cinnamon. Mix well. Add the oats, pecans, and walnuts and stir until everything is well combined.

Pour the mixture onto the prepared baking sheet and spread it into an even layer. Sprinkle with the chocolate chips and bake for about 20 minutes, until the granola is crisp and golden.

Remove the granola from the oven and let cool completely. Stir in the banana chips.

Serve immediately with some vanilla yogurt and a drizzle of honey, or transfer to an airtight container and store at room temperature or in the refrigerator for up to 1 week.


Excerpted from The Domestic Geek’s Meals Made Easy by Sara Lynn Cauchon. Copyright © 2019 by Inspired Entertainment, Inc. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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