My baking routine has been disrupted or paused for a little while now ever since my diet was turned upside down during our trip in New Orleans late February.
A simple Greek yogurt banana bread and a unique banana bread granola are slowly easing me back into the game.
With no oil and refined sugar, the banana bread was a little dense for my liking. But these banana bread granola thooooo.. These are great in my yogurt parfait and even just as a snack on their own.
I love how the sweetness mask the not so pleasant Greek yogurt flavor (:
recipe adapted from Minimalist Baker
makes about 7 cups
240g old fashioned rolled oats
25g sunflower seeds
38g coconut chips, unsweetened
1 Tbsp (10g) organic coconut palm sugar
1/2 tsp sea salt
1/2 Tbsp cinnamon, ground
1 Tbsp flax seeds, ground
1 tsp chia seeds
52g coconut oil, melted
100g maple syrup
1 tsp vanilla extract
1 medium ripe banana, mashed (~1/2 cup)
1. DRY: In large bowl, combine oats, nuts, seeds, coconut chips, sugar, sea salt, and cinnamon.
2. WET: In pot over low heat, combine oil, syrup, and vanilla and warm till liquid state.
3. WHISK: Whisk mashed banana into wet ingredients.
4. COMBINE: Pour wet ingredients into dry. Mix until evenly combined.
5. BAKE: Line a rimmed baking sheet with parchment paper, then spread granola mixture out in an even layer. Bake at 350F, gently stirring at 15 minutes, until the granola is golden-brown and dry, 30 minutes.
6. COOL: Let cool completely and transfer to jar to store.
|All ready to combine together.|
|Last minute idea to throw in my leftover coconut chips.|
|Spread out to an even thickness layer.|
|Mix them up a bit to release the heat once they are done baking.|
|Good chunky size!|
|Granola > Greek yogurt.|
Taste: 5 stars out of 5
Banana flavor was mild. Good amount of sweetness. Lovely toasty-ness from the nuts.
Texture: 4.5 stars out of 5Not as crispy as my last granola, but nothing a little longer bake time can't fix.