AuthorSusanYields4 ServingsCategoryFusion
Granola. Also known as a ‘step up’ from porridge.. with a crunch. It’s a worldwide breakfast fave for those who like to start the day the healthy way.
I’m not ashamed to say that granola boxes used to be a staple in my weekly shop. Forget bowls, more like: Box. Hand. Mouth. In that order! But one day, I turned that box around. What do I find? Nasties like sugar syrup, hydrogenated oil, flavouring and much more. There was no question. I was left with no choice but to create & make my own.
My favourite granola recipe has to be my Plantain Granola I’m sharing with you! This recipe is crunchy, sweet, simple and makes a great on-the-go snack. It’ll last up to a month (or a day) in a cool, dry place.
I love to have it as a snack or with some coconut yogurt. You can eat it plain, add it to ice cream, pour almond milk over it, make it a cereal, or mix it up with some fruit. The possibilities are endless!
Ingredients
Directions
In a food processor, pulse dry mixture till broken down slightly.
Place contents of food processor in a mixing bowl.
In a food processor/blender, process wet ingredients.
Add the mixture to the dry and combine well.
Spread thinly on an oven tray.
Put in the oven for 25 minutes
Store in an air-tight container in a cool place.
Ingredients
Directions
In a food processor, pulse dry mixture till broken down slightly.
Place contents of food processor in a mixing bowl.
In a food processor/blender, process wet ingredients.
Add the mixture to the dry and combine well.
Spread thinly on an oven tray.
Put in the oven for 25 minutes
Store in an air-tight container in a cool place.
