Banana and peanut butter granola

by Kam

Hey there!

I’m sure the last weeks and months were not easy for everyone and I had no other option as to step back and neglect my little corner over here. Taking care of the kids and family had to take first place above everything else. But I’m getting back slowly to create new recipes and take photos. I missed my little creative outlet over here so much and sure am glad to squeeze a little time out of the busy day to day life in this crazy time.

So starting today with a yummy granola recipe. Something you can easily whip up in no time and will last you for several days.

I find oats to be the ultimate and healthy breakfast wonder. Baked in the oven along with several other amazing ingredients it gets really crispy, golden brown and next-level tasty.

This recipe is wholesome, vegan and easily made without gluten if you use gluten-free oats. The combination of bananas and peanut butter is incredible – one of my all-time favourite combos. Add in a pinch of vanilla flavour and you have the house already smelling amazing whilst baking.

I love to eat my granola with a plant based yoghurt like coconut yoghurt and fresh berries or very simply with oat milk. What’s your favourite way to eat granola?

Wishing you a beautiful day and stay healthy!

Banana and peanut butter granola

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 ripe bananas
  • 500 g rolled oats
  • 100 g sunflower seeds
  • 100 g coarsly ground flax seeds
  • 70 g peanut butter
  • 1 tsp ground vanilla powder
  • 1 pinch of salt
  • 2-3 tbsp maple syrup ( optional )
  • 100 g raisins

Instructions

  1. Preheat oven to 180°C/350°F fan oven and line a baking try with baking parchment.

  2. Mash bananas with a fork and mix with the peanut butter and maple syrup if using.

  3. In another bowl mix all the other dry ingredients apart from the raisins. Add in the banana and peanut butter mixture and mix well. Distribute on the baking tray and bake for 20-25 minutes. Stir through in between. Take out and leave to cool. Mix with the raisins.

  4. Store in an airtight container.

 

 

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