PEOPLE, this recipe is really just two ingredients: bananas, and oats.
Isn’t that amazing? I’m so fricken excited about this recipe.
It all started for me with the “3-ingredient cookie” recipe floating around. I tried it (with VERY high hopes) and I was a little bit disappointed. It doesn’t have the cookie crunch that I hoped for. But it did have an amazing banana binder and a chewy, oaty texture that made me want to crumble it up and use it as a topping. Like this:
So I went to my thinking chamber (AKA my kitchen) and did some experimenting with the granola ratios and the oven settings, and after a liiiiiittle bit of adjusting, I discovered a magnificent granola recipe. Best of all, it is low in fat and high in flavor flexibility. Personally, I love adding about half a teaspoon of cinnamon to mine. I think it adds a beautifully simple flavor to it while also adding to its healthful nature. Otherwise, the granola pretty dominantly tastes like banana, and if you want to know my opinion of bananas, just head over to my raspberry nice cream recipe to learn more. Spoiler alert: they are yucky.
Actually, this recipe has given me a little bit of a new perspective on them, and I have been incorporating bananas into my meals more and more. As I write, I have been munching on some strawberries, bananas, peanut caramel, and this granola!
This granola recipe is extremely easy. You just:
- Mash da banana
- Put oats in da banana
- Put oats and banana in da oven
It should look something like this on the pan before you toss it in the oven:
Essentially, I have been eating this granola with everything. And you can too! Let me know if you do on Instagram or Facebook or anywhere!
- ♥ 1 ripe banana
- ♥ 2 cups oats
- Preheat oven to 350 degrees.
- Mash the bananas in a mixing bowl.
- Pour in the oats and mix until the oats are well coated.
- The bananas should simply coat the oats. Continue to add oats in small handfuls until the mixture is crumbly while still having every oat coated.
- Spread the crumbles evenly onto a baking sheet.
- Place the baking sheet into the oven for about 15 minutes
- Pull the baking sheet out and use a spatula to stir and shuffle the granola, and then place back into the oven for 15 minutes.
- Pull it out and let cool for at least ten minutes.
- Use a spatula to rake up the granola and place it in a container.
- ♥ Granola should last at least 3-4 days in the fridge.
- ♥ Don't worry about having quick oats or anything. I use simple rolled oats, and they work great!
- ♥ If you would like to add some flavor, I suggest mixing in 1/2 teaspoon of cinnamon to the banana and oat mixture.
- ♥ If you like your oats a bit let crunchy and more chewy, pull them out at ten minutes to stir and at twenty minutes to finish.