Q 1: “What am I going to do with all these overripe bananas?”
Q 2: “What am I going to do about breakfast next week?”
Lots of protein and fibre. Not that much sugar. Easily gluten-free if you want/need it to be.
Recipe adapted from Minimalist Baker.
3 cups rolled oats (or quinoa flakes for gluten-free)
1 cup walnuts, roughly chopped*
1/2 cup sliced almonds*
1/4 cup sunflower seeds
3 tbsp linseeds
3 tbsp wheat germ (omit if going gluten-free)
3 tbsp brown sugar
1 tsp cinnamon
1/2 tsp salt
2 very ripe bananas
- Preheat the oven to 165° C and line two baking trays with baking paper or a silicon baking mat.**
- Put all the dry ingredients in a large mixing bowl and set aside.
- Thoroughly mash the bananas with a fork (you could even put them in a food processor) and set aside.
- Heat the oil, honey and vanilla in a small saucepan until the honey is runny.
- Pour the warm liquid ingredients into the mashed banana, and whisk with the fork until fully combined.
- Pour the wet ingredients into the dry, and mix with a wooden spoon until everything is evenly distributed.
- Spread the wet granola onto the two baking trays — the best approach is to use your hands to pat it out into an even layer abut 1cm thick.
- Bake for 15–20 minutes, or until the oats are golden brown and dry all over.
- Remove from the oven and leave to cool completely on the trays, before transferring to an airtight container.***
- Serve with yoghurt and/or milk and/or fresh blueberries. Or just crumble it over vanilla ice-cream…
*Or 1.5 cups of any other roughly chopped nuts.
**Trust me, the baking paper or silicon mat is important, unless you want to be chiselling hot granola off your baking trays (and trust me, you don’t).
***Now is your chance to keep some large bergy bits or break it up into tiny little pieces — whatever tickles your fancy.