Another way to use over ripe bananas and make a delicious homemade breakfast, this recipe makes aprox 12 servings, once cool sore in a tub or kilner jar in a cupboard.
270 grams of jumbo oats (or rolled oats)
90 grams walnuts
50 grams pecans
12 grams of coconut sugar
Half teaspoon sea salt or Himalayan salt
7 grams flaxseed
60 ml coconut oil
95 ml maple syrup or agave or honey
1 teaspoon vanilla extract (not essence)
1 medium rip banana (smashed)
Pre heat your oven t0 170 degrees. Measure out all the dry ingredients ( oats, flaxseed, nuts, sea salt, cinnamon, sugar) into a large mixing bowl and combine well.
In a medium pan melt coconut oil and maple syrup, once fully melted mix in your mashed banana and add vanilla extract. Now add to your mixing bowl and combine well with your dry ingredients so that all become moist. Now spread the mixture evenly onto a large tray ( lined with kitchen parchment). Bake for aprox 25 minutes in the oven until golden brown. Once the granola is visibly browned remove from oven and toss a little to let the heat escape. Cool completely on a baking sheet, break up any really large clumps but do not turn it all to crumble.
Store in a air tight container. Enjoy with greek yoghurt, berries and drizzle with maple syrup.
Macros: per half cup serving of granola
Calories – 249
Carbs – 38Grams
Protein – 5.3 grams
Fat – 13 grams