Granola. Also known as a ‘step up’ from porridge.. with a crunch. It’s a worldwide breakfast fave for those who like to start off the day the healthy way.
I’m not ashamed to say, boxes of granola used to be a staple in my weekly shop. Forget bowls, more like: Box. Hand. Mouth. In that order! But one day, I turned that box round. What do I find? Nasties like sugar syrup, hydrogenated oil, flavouring and much more. There was no question, I was left with no choice but to create & make my own.
Since making my own, I’ve morphed into a homemade granola nut. What do I love about it the most? You would think like a normal person, it would be the cost effectiveness or, the healthiness. Hey, these reasons are great but, what I love most about about granola is… the customisability.
I love being creative with granola. Whether that being marrying orangewith chocolate or coconut with chia or even chilli with paprika for a more savoury granola.
But. My favourite granola recipe has to be my Plantain Granola I’m sharing with you today! For those of you who maybe don’t know what a plantain is, they’re a bit like bananas, but slightly larger and tend to be eaten in it’s sweetest state when the skin is yellowy-black.
I have been on a bit of a plantain kick lately. I always find such great deals on them (some times cheaper than bananas) so I end up buying loads and buy day 2, get sick of boiling, broiling or baking them that one day I thought…why not create a spin off on granola…namely plantain-ola? I know banana works well in granola buy giving it body and flavour so why not try it’s older cousin?
This recipe is crunchy, sweet, simple and makes a great on-the-go snack. It’ll last up to a
month day in a cool dry place.
I love to have it as a snack or with some coconut yogurt. But hey, you can eat it plain, add it to icecream, pour almond milk over it and make it a cereal, or mix it up with some fruit.
The possibilities are endless!
The recipe is made nuts, seeds and berries not oats. Nuts are super high in protein, naturally gluten free and has been studied to help with both diabetes and high blood pressure.
- Wet Mixture:
- 1 Plantain
- 1 Cup of raisins
- ½ Cup of coconut nectar
- 1 Lemon (the juice)
- ¼ Cup of sunflower seeds/ Egusi seeds (soaked overnight)
- 1 Tbs of vanilla extract
- Dry Mixture:
- 1 Cup of sunflower seeds/ egusi seeds (soaked overnight)
- 1 Cup of goji berries
- 2 cups of almonds (soaked overnight)
- 1 Cup of pecans (soaked 3 hours)
- Optional add ins: Cacao nibs, Shredded coconut, favourite nuts
- In a food processor, pulse dry mixture till broken down slightly.
- Place contents of food processor in a mixing bowl
- In a food processor/ blender, process wet ingredients
- Add the liquid mixture to the dry and combine well.
- Spread thinly on an oven tray
- Oven for 25 minutes
- Store in an air tight container in a cool place.
What flavour combinations do you like for granola?