Monday, February 9, 2009
More home-made granola: Banana-peanut breakfast granola recipe
This is my second attempt at making home-made granola. You can read about the last one here, it was nice, but ended up a little too sweet.
I made it a couple of days before our son was born, which unfortunately means that I didn’t manage to eat it all tha much as it has nuts in it that I'm to avoid now. But it was very nice the couple of times I did have it, so I can say I'm pleased with the changes.
So I was looking for a way to make sure all the ingredients are nicely coated and delicious, yet that it wouldn't be too sweet (and all this syrup and honey didn't exactly bring it to the top of the health-food list).
Banana-peanut breakfast granola (banaani ja maapähkli müsli):
200 g. rolled oats
2 tbsp cocoa powder (can use more, it didn't taste all that cocoa'ey)
2 tbsp oil
200 ml carrot puree
70 g salted peanuts
handful of banana chips
1 large banana
2 tbsp of golden syrup
2 tsp of wheat-bran
Blitz the banana in a blender with the carrot-puree until smooth.
Mix the oats with the banana-carrot smoothie, the oil, the cocoa powder and the syrup.
Preheat the oven to 175 C.
Chop up the banana chips and the peanuts and add into the mixture along with bran. Mix thoroughly, should be the consistency of cookie dough.
Cover an oven tin with baking paper and lay the granola mixture out in a thick even layer (appr. 2 cm).
Use the fan function and bake in the oven for about 15 minutes or until more or less dry (it will dry some more after you remove it from the oven).
Brake it up into chunks after you've removed it from the oven and it's cooled a bit.
Serve with milk or yoghurt and store in a closed container. Should be good for about 2 weeks (not that it'll last this long).