It’s becoming something of a tedious habit. I make homemade granola, the kids refuse to eat it and I end up polishing off the whole batch. To my taste buds homemade granola is infinitely, definitively better than the super-sweet shop bought variety. But then I guess I’m not three. Or nearly two. So who am I to judge.
I’d almost given up hope when I saw a recipe for maple and banana granola on a blog (which sadly no longer exists) called Dizzy Loves Icy. It had never occurred to me to put real fruit into my granola and I must admit to being slightly doubtful about whether this would work or not.
Yet I was proved wrong again – it did indeed work, was delicious in fact, and even better was scoffed by R. That’s the three year old. Little R, that would be the almost two year old, was a different story but what to do. It’s a difficult age.
Now the success might have something to do with my addition of chocolate chips. Let’s not dwell on the fact that they were all little R ate and focus on them being just the incentive big R needed to tuck into the homemade granola. Result!
50g chopped hazelnuts
50g chopped walnuts
1/4 tsp cinnamon
20g soft brown sugar
60ml olive oil
60ml maple syrup
2 ripe bananas
Chocolate chips (optional)
Preheat the oven to 120°C/gas mark 1/2.
Next mix the oats, nuts, cinnamon and sugar together in a large bowl. In a separate bowl mash the bananas, then stir in the oil and maple syrup.
Pour the wet ingredients into the dry and stir until thoroughly combined.
Pour onto a baking sheet covered with greaseproof paper and bake for 30-40 minutes, stirring well every 10 minutes or so, until browned and crunchy.
When cooled I added a handful of raisins to the whole batch and chocolate chips to a small portion for the aforementioned breakfast.