Friday, March 25, 2016

Banana Bread Granola

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 (:

Banana Bread Granola
recipe adapted from Minimalist Baker
makes about 7 cups
240g old fashioned rolled oats
95g walnuts
40g pecans
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. 
Dry ingredients.
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!
Yogurt parfait.

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 5
Not as crispy as my last granola, but nothing a little longer bake time can't fix.

No comments:

Post a Comment