Banana & Peanut Butter Granola
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Banana & Peanut Butter Granola
Recipe By Courtney Roulston
Ingredients
4 cups Red Tractor Australian organic creamy rolled oats
¾ cup whole almonds, roughly chopped
⅓ cup pepita seeds
⅓ cup sunflower seeds
1 tbsp sesame seeds
1 tsp ground cinnamon
sea salt flakes to taste
¾ cup crunchy peanut butter
2 medium overripe bananas, mashed
⅓ cup coconut oil, melted
½ cup Coles Australian honey or maple syrup
1 tsp vanilla bean paste
Method
Preheat the oven to 160 degrees (C). Line a large shallow baking tray with baking paper.
In a large bowl mix together the oats, almonds, pepita seeds, sunflower seeds, sesame seeds, cinnamon and a pinch of salt.
In a small pot over a medium heat mix together the peanut butter, coconut oil, honey and vanilla until smooth and runny. Add the honey mixture into the oat mixture along with the mashed bananas. Toss well so everything is evenly coated.
Spread the mixture evenly onto the line tray and bake for 45 minutes, tossing the ingredients every 15 minutes so that it cooks evenly and the edges don’t burn. Give the mixture one last toss so it doesn’t clump together too much. Allow to cool on the tray before transferring to sterilised jars. Will last for up to 2 weeks in an airtight container.
Best served with milk, yoghurt and fresh sliced banana!
