Banana Coconut GranolaPosted: August 4, 2011
I must admit that when I make a batch of granola I find myself having to dig really deep for some sort of restraint because I could nibble on it All. Day. Long. In fact I had some this morning for breakfast…and then a handful 2 hours later…oh, and I might have grabbed a little more to gnaw on while I was sipping tea… ok fine, I’m eating some right now! Aaaaaaaaaaah! Will someone please take this stuff away from me?!!!
Let’s move onto the recipe.
(Just so that we are clear- I wouldn’t exactly call this granola ‘healthy’. The high percentage of fat in the coconut and nuts, as well as the sugar in the banana and honey make it rather high-calorie, so you may want to go easy (says me!!!).
Banana Coconut Granola
6 cups of rolled oats (not quick-cooking or instant)
1 cup of pecan nuts
1 cup of almonds
1 cup of desiccated coconut
1 cup of coconut shards
2 teaspoons of ground cinnamon
1/4 teaspoon of ground nutmeg
pinch of salt
1/2 cup of honey
¼ cup of oil
1 banana, mashed
½ cup of coconut milk
2 teaspoons of vanilla extract
1 cup of dried banana chips
½ cup of cranberries or raisins.
Preheat oven to 180 degrees C. Combine the oats, cinnamon, nutmeg, desiccated coconut and salt in a large bowl. Melt the honey in a saucepan and add the coconut milk, oil, vanilla and mashed banana. Pour the wet mixture into the oats making sure that everything is coated. Spread onto a large baking tray and bake for 45mins to an hour, checking every 20 mins and loosening the ‘clusters’. While the granola is baking, toast the nuts and coconut shards in a pan on the stove-top.
Once the granola is cooked and crunchy and has cooled slightly, add the nuts, coconut shards and cranberries. Mix it all up and
tuck in store in an airtight container.