I have tried so many ways to get clumpy and chunky granola, but the solution was so simple: Banana!
Peanut butter and banana is a combination that I absolutely LOVE, so this is my favourite granola (probably ever)! It’s part of my granola series, where I’m creating a granola recipe for each member of my family, and this one is mine!! (Dad’s granola is here)
- 2 small bananas (around 200g when peeled)
- 1/3 cup oil (I used rapeseed but coconut, olive, sunflower etc.. all work too)
- 2 tbsp maple syrup
- 3 tbsp chunky peanut butter
- Pinch of salt
- 1/2 tbsp cinnamon
- 1 cup rolled oats
- 2 cups jumbo oats
- 1/3 cup desicated coconut
- 1/2 cup mixed seeds (I like pumpkin and sunflower)
- 1/2 cup mixed dried fruit (I love mango and cranberries)
- 1/2 cup mixed nuts (hazelnuts and walnuts are my favourite)
- Preheat an over to 160ºc and line a tray with baking paper
- In a bowl mash the bananas to a smooth paste, mix in the oil, maple syrup and peanut butter, followed by the salt and cinnamon.
- Stir through the oats, making sure they are completely covered. Transfer to the lined baking tray and press down firmly with a fork. Place in the oven for 15 minutes.
- After 15 minutres, remove from the oven and break the granola into large chunks before replacing back in the oven for another 10 minutes.
- Once cooked for 25 minutes in total, remove from the oven (again) and stir through the nuts and seeds. Place back in the oven till golden, stiring every so often (about another 15).
- Finally, when crunchy and chunky, turn the oven off and place the tray on the side. Stir through the dried fruits and leave to cool before transferring into an airtight container (it won’t last very long I can guarantee!).
- Enjoy on its own, on yoghurt, chocolate mousse, ice-cream or basically anything!
- Fancy giving it a go? Let me know on Instagram, Facebook or Twitter @courgettiblog and use the #courgettiblogetti