Fresh From The OCW Recipe Collection
Banana and Pecan Granola Bowl with Caramelized Bananas
When a new school year is on the horizon, families once again must adjust to getting out of the house for the school bus or carpool on time. Breakfast should help fuel learning, but convenience matters too. This make-ahead granola gives families a flavorful option that can be prepared in advance and served quickly on busy mornings.
This recipe from Rainbow Bowls by Niki Webster uses bananas in two different ways for a naturally sweet breakfast. The granola makes about four to six portions, so there will be leftovers to enjoy later or save for another morning.
Granola
- 2 tablespoons coconut oil
- 4 tablespoons maple syrup
- 2 very ripe medium bananas
- 1 teaspoon almond extract
- 100 grams (3.5 ounces) oats of your choice
- 3 tablespoons unsweetened shredded coconut
- 2 tablespoons ground almonds
- 3 tablespoons sunflower seeds
- 3 tablespoons chopped nuts, such as hazelnuts or almonds
- 40 grams (1.4 ounces) pecans
- Pinch of sea salt
For the Caramelized Bananas
- 2 unpeeled bananas
- 1 tablespoon coconut oil
To Serve
- Coconut yogurt
- 1 teaspoon maple syrup, optional
- Pinch of thyme, optional
Directions
- Preheat the oven to 180 C (350 F).
- Blend the coconut oil, maple syrup, ripe bananas, and almond extract in a blender until smooth.
- Add all the dry ingredients to a large bowl and mix well. Add the wet mixture and stir thoroughly to combine.
- Line a large baking tray with baking paper. Tip the granola mixture onto the tray and flatten it out. Bake for 25 minutes, until it begins to brown.
- Carefully flip the granola over on the tray. Return it to the oven and bake for another 15 minutes, until it develops a rich brown color.
- Leave the granola to cool before breaking it into smaller chunks. Store in an airtight container for up to one week if not serving immediately.
- To make the caramelized bananas, cut off the top of each banana and carefully slice through the middle lengthwise. Peel the bananas.
- Melt the coconut oil in a pan over medium heat. Add the banana slices and cook for 1 to 2 minutes on one side until browned. Flip and cook the other side for another 1 to 2 minutes.
- Serve the granola with coconut yogurt, caramelized bananas, a drizzle of maple syrup, and a pinch of thyme if desired.
Recipe source: “Banana and Pecan Granola Bowl with Caramelized Bananas” from Rainbow Bowls by Niki Webster, published by Sourcebooks, as supplied for publication.