Sunday, 6 December 2015

Chocolate & Banana Granola


Long time no see! How are you?

Now it's actually a while ago since I put made a new recipe for granola. As I have said before, I love granola and muesli and could eat it all day long. 
 
This granola is my favourite right now because it combines my two loves banana and cocoa. What I really like about this recipe is that the granola form large "clusters" which are sooo good to eat straight from the jar. Otherwise, I eat my granola as a topping for smoothie bowls (i.e. thick smoothies served in a bowl) as in the pictures. The perfect breakfast with a good cup of tea and lit candles.


I've had a really calm and cozy Sunday today. No plans at all except for a walk in the (very rare) sunshine and at-home yoga. And of course a super long Sunday breakfast and some reading. Now I sit at my desk, wineglass full of kombucha in hand, knitted sweater that warms my body. 


I wish you a great week to come!


Chocolate and Banana Granola

1 Jar


2 ripe bananas
1/4 cup plant milk
3 tbsp cocoa powder
2 tabsp coconut sugar
1/2 tsp vanilla powder 

3 1/2 cups rolled oats
1 cup pumpkin seeds
Add ins: raisins, chopped dried dates, dried mulberries, coconut flakes, etc ...

1. Preheat oven to 150 degrees C (300 degrees F).
2. Mash the bananas with a fork in a bowl. Add the milk, cocoa, coconut sugar and vanilla powder. Mix into a fairly smooth paste.
3. Add the oats and pumpkin seeds into a large bowl. Add the chocolate mixture and mix thoroughly, it is most easily done with your fingers. Spread out on a baking tray covered with parchment paper.
4. Bake in the oven for about 60 minutes. Stir halfway through baking.
5. Lower the oven temperature to 75 degrees C (150 degrees F) and dry the granola with the oven door slightly open for another 60 minutes.
6. Allow to cool and then add dried fruit and/or coconut. Store in a jar at room temperature.

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