Banana Nut Granola

Spring is here and I am SO ready for a reset. With Easter and a few weekend breaks of late, my diet hasn't been the best it could have. Yup, even nutrition coaches over indulge every now again! 

So this delicious, crunchy, sweet granola has been the perfect way to kick start my day. Packed with protein and healthy fats, it gives me a whopping dose of nutrients and keeps me going until lunch time (pretty rare for me as I'm a real snacker). Snacking less means healthier food choices overall and I can already feel the extra pounds falling away. 

The best thing about this is you can literally add whatever you like to it. Next time I might try different nuts or seeds, adding some raw buckwheat, and maybe some cacao powder... yum!

Banana Nut Granola

Crunchy Nut Granola

Crunchy Nut Granola

Ingredients

  • 3 cups oats
  • 1/2 cup hazelnuts
  • 1/2 cup cashews
  • 1/2 cup pecans, roughly chopped or broken into smaller pieces
  • 1/2 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes
  • 2 tbsp chia seeds
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla extract or powder
  • A pinch of salt
  • 2 bananas (the riper the better)
  • 3 tbsp coconut oil
  • 3 tbsp honey, maple syrup or date paste

Equipment needed

  • 2 bow1s (1 large, 1 medium)
  • Large baking tray
  • Backing parchment

Preparation

Preheat your oven to 200 degrees C (fan oven). In the large bowl throw in all your dry ingredients (oats, nuts, seeds, cinnamon, vanilla and salt) and stir well. In the medium bowl, break in your bananas, coconut oil and honey and squish together with your hands until you have a relatively lump free mixture (don't stress about this though as it will taste awesome anyway). Throw the wet ingredients in with the dry and mix with your hands until your banana and oat mix is completely combined. 

Pop your granola onto a parchment lined tray and break up any very large lumps into slightly smaller (mouth sized) ones. Bake for 20 minutes, stirring every 5 minutes o ensure you have evenly baked, non-burnt granola! Leave it to cool completely before storing in an air tight container, or scoffing the whole lot (I dare you not to, it's that good!)

This recipe is adapted from Green Kitchen Stories Banana Granola. If you haven't been to their site, do. It totally rocks. I've only just discovered them and am so excited to try out more of their stuff. 

Abi x