There is something truly special about homemade, well, anything. Flavours are more genuine. Ingredients are understandable. And the sense of satisfaction at creating your own dish is ah-mah-zing. This can definitely be said about homemade granola. Nothing can beat the subtle sweetness, warm spices and satisfying crunch of your very own granola. Mix it with greek yogurt and fresh fruit and you've got yourself a breakfast worthy of a king or two.
You may have noticed by now that I have a little tiny obsession with bananas. Don't worry though, it's not harmful, in fact bananas are fruit's little power punchers. Full of potassium, magnesium, vitamin C, fibre and protein, these little babies punch way above their weight in the health department. But even banana-obsessed me cannot eat them all before they go brown, so that is where recipes like this one come in so handy.
I absolutely love this recipe for granola. No lie, I've probably made it every week for the last few months, it's that good! Not only is it low FODMAP and allergy friendly, it is also low in sugar and a great way to use up those brown bananas you have lying around the place. Plus, it genuinely tastes like banana bread, so you don't feel like you're doing something good for your body, but you really are. You can substitute almost any of the nuts and seeds for anything you have lying around the place, and you can swap out some of the oats for buckwheat or other wholegrains. If you like, you can also add dried fruit like blueberries, cranberries or raisins to your granola. Just make sure to add them after cooking the granola, or else the fruit goes teeth-breakingly solid.
Banana, Cinnamon & Almond Granola (Low FODMAP, Gluten, Dairy & Egg Free)
makes approx. 4-5 cups
- 3 cups quick oats
- 1/2 cup slivered almonds
- 3/4 cup hazelnuts, roughly chopped
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 overripe bananas
- 1/4 cup oil (e.g. coconut, canola or olive oil)
- 2-4 tbsp golden syrup or pure maple syrup (depending on how sweet you like it)
- 2 tsp vanilla extract
- Preheat oven to 180˚C. Line a large baking tray with baking paper.
- Combine oats, nuts, salt and cinnamon in a large bowl.
- In a separate bowl, mash bananas until smooth and liquid. Stir in oil, syrup and vanilla then pour into oat mixture.
- Stir until all of the oats are coated then spread onto prepared baking sheet.
- Bake in oven for 15-20 minutes, stirring twice, until crispy and golden.
- Cool granola completely on tray then store in an airtight container at room temperature.