Banana Bread & Macadamia Granola
Granola. Do we love it or do we hate it?
Ummmm, we love it! Well I love it. And this is coming from someone who is a toast for breakfast kinda girl through and through, no ifs or buts about it. That being said, I love granola and yoghurt or milk for lunch because, keep in mind, I am often cooking, styling and photographing food all day and the last thing I want or need is a big meal at 4.30 when I have a break. It’s the perfect light lunch/snack that ties me over for the next 3-4 hours of work until dinner. You can have it whenever you want though, because it is a healthy and nutritious recipe.
To make sure it is actually a healthy option not one just being disguised as one, making your own granola is the best and most reliable. I am talking no added processed sugars, no extra unwanted sugar in any form (natural or processed), no added preservatives (often found in store bought cereal or muesli) or no added flavour enhances. I am talking clean, natural, flavourful and nutritious.
This banana bread granola has all the bits and bobs to make you lick the bowl clean. Tossed in a cinnamon spice blend, swirled with an all natural honey or maple syrup (I actually used a natural caramel maple syrup for a little extra something something) so you get pieces with extra crunch and smooth but creamy macadamia nuts that get toasted in all this glory. Don’t forget our main ingredient - banana - that acts as a binding agent so there is less sugar/oil used and more natural flavour.
I paired mine with a little homemade strawberry jam/elderberry jelly and also fresh sliced plums - feeling some Autumn vibes but this was the seasonal fruit available at the time. Feel free to use whatever other fruit or toppings you desire.
That’s all from me. Don’t forget to check out the full video on my reels (@cecilevadas). If you like this one, make it (and tag me in the quick snap so I can see your beautiful creations too).
xxx
Cecile
Banana Bread & Macadamia Granola with Jam and Plums
Ingredients
3 1/2 cups raw rolled oats
1 tsp cinnamon
1/2 tsp nutmeg
1 large over ripe banana
1/4 cup caramel honey or maple syrup
1/2 cup flavourless oil (vegetable, canola, rapeseed)
3/4 cup whole raw macadamia nuts
2 tbsp good quality store bought jam (or home made Elderberry jelly)
1 fresh plum, cut into slithers
Method
Preheat your oven to 180℃. Line a baking tray with parchment paper.
In a large bowl, mix together the oats, cinnamon, nutmeg with a pinch of sea salt. Set aside
Mash the banana in a small bowl and whisk in the oil and honey. Once incorporated, pour the wet ingredients into the dry and mix well until evenly spread.
Tip the contents onto the lined baking tray and evenly spread so it’s all one level. Bake for 20-25 minutes, turning every 5-6 minutes to ensure it doesn’t burn (and it can do very quickly so stay around). Once most of it is golden brown, remove from the oven.
Serve a cup into a bowl and pour your favourite milk of choice or yogurt (including vegan if preferred). Spoon small dollops of jam or jelly and top with fresh slices of plum. For an extra bit of sweetness, drizzle date syrup or maple syrup on top.
