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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.

 

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 170c. 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!