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?”
A: Granola.
Lots of protein and fibre. Not that much sugar. Easily gluten-free if you want/need it to be.

Recipe adapted from Minimalist Baker.

Gather:
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

1/4 cup vegetable oil
1/3 cup honey
1 tsp vanilla

Then:

1. Preheat the oven to 165° C and line two baking trays with baking paper or a silicon baking mat.**
2. Put all the dry ingredients in a large mixing bowl and set aside.
3. Thoroughly mash the bananas with a fork (you could even put them in a food processor) and set aside.
4. Heat the oil, honey and vanilla in a small saucepan until the honey is runny.
5. Pour the warm liquid ingredients into the mashed banana, and whisk with the fork until fully combined.
6. Pour the wet ingredients into the dry, and mix with a wooden spoon until everything is evenly distributed.
7. 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.
8. Bake for 15–20 minutes, or until the oats are golden brown and dry all over.
9. Remove from the oven and leave to cool completely on the trays, before transferring to an airtight container.***
10. Serve with yoghurt and/or milk and/or fresh blueberries. Or just crumble it over vanilla ice-cream…

Note
*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.