Cacao and Banana Granola! No added nasties.
I have been trying to experiment with my granola recipe over the past few weeks by making it denser in texture, as this will allow it keep me fuller for longer. I have changed the recipe and added a few extra ingredients, inspired by Madeleine Shaw. I love added crunch so I have used a combination of nuts & seeds and I have tried to incorporate some extra sweetness without filling the recipe full of refined sugars. This can be eaten for breakfast, snacks or even a dessert in the evening!
This time, around I have added banana, taken the maple syrup/honey out, added more nuts, added extra spices & added a natural chocolate twist to the granola. The granola isn’t too chocolaty but the raw cacao powder adds additional sweetness without adding the ‘bad stuff.’ The banana adds a lovely texture to the granola, transforming it to a thicker consistency. The banana also adds natural sweetness with the added health benefits.
I added more nuts and seeds, this time, around to add more “bulk” to the granola. That way it can be the base of a breakfast with almond milk, eaten as a snack in the afternoon or sprinkled over yoghurt in the evening. Of course, granola is one of my favourite foods, from the very long list! So my recipe forever evolves and changes. Keep reading to find out the recipe below and some images too.
- 1 cup of oats
- 1 handful of hazelnuts
- 1 small handful of almonds
- 1 small handful of walnuts – didn’t have many left over
- 2 handfuls of sunflower seeds
- 2 handfuls of pumpkin seeds
- 1 smashed banana
- 1 tsp. of ground ginger
- 1 tsp. of cinnamon – added a little extra, because I love cinnamon!
- 2 tbsp. of raw cacao powder
- 1 tbsp. of coconut oil – not melted
- A little bit of orange zest – add this at the end before it goes into the oven
- Pre-heat your oven to gas mark 6
- Line a baking tray with parchment paper, ready for your granola mixture
- Mash the banana and combine the coconut oil, ground ginger, cinnamon & cacao all together until it is a smooth/ish consistency. – Blitz in a blender if you have one, if not you can do this using a fork and have a slightly denser consistency
- Mix together the wet & dry ingredients, until well combined
- Evenly spread your granola mixture over the lined baking tray & put in the oven for 15 minutes. Add the raisins in 5 minutes before the end, this way they won’t burn. The granola can be left for longer depending on how you like it. The longer you leave it the more golden it will become
Store the granola in an airtight container and it will last up to 2 weeks (if it lasts that long! Maybe you will have eaten it all by then!) This is the perfect way to prepare breakfast in advance. Make your granola from scratch; it tastes delicious and doesn’t have all the added ‘hidden’ sugar that shop bought granola does! A handful could be placed in a sealable bag and carried around with you for on the go snacks. I also love adding this granola to the top of my smoothie bowls for extra crunch.
I hope you liked this weeks recipe, I adore granola and I love this recipe. I am re-creating this every week to stock up for breakfast! If you do re-create this recipe I would love to see images so please send them to me or tag me in them via social media –
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I hope you all have a lovely week! Remember, stay grateful, be positive and progress towards achieving your goals. You are in control of change. Keep up to date with everything I am doing on the above social media links.