Coconut & Banana Granola
We use house made granola for breakfast club as an alternative to sugary breakfast cereals. It's also great for adding a bit of crunch to fruit & yoghurt dessert snacks. Try it with gluten free oats for celiac or gluten intolerances.
Ingredients (Around 35 servings):
4 overripe bananas
200g coconut oil
275g runny honey
2 tsp sea salt
1.5kg jumbo oats
250g mixed seeds
100g golden raisins
50g dried cranberries
200g dried dates, chopped
100g toasted coconut flakes
2 egg whites, whisked to soft peaks
1 vanilla pod or a cap of vanilla essence
Set your oven to 170°C. Puree the bananas. in a sauce pot on a low heat melt the coconut oil with the honey and seeds from the vanilla pod. Mix the seeds with the oats. Pour in the coconut oil mix, the banana puree and mix together until the oats feel damp and completely coated. Gently fold in your whisked egg whites. Lay out on baking trays and toast for 30-35 minutes or until golden, Stirring frequently.
When ready, take out of the oven, mix in the remaining ingredients and allow to cool. Serve with milk or yoghurt and lots of fresh fruit!