GRANOLA in BANANA BOATS
MAKES ABOUT 5 X 250ML (5C) GRANOLA / PREPARATION: 20 MIN / COOKING: 25-30 MIN
Readymade granola may contain hidden fats and sugars. We make a homemade version and serve it in banana boats as a filling and wholesome breakfast.
GRANOLA
60ml (¼c) desiccated coconut 250ml (1c) oats 125ml (½c) sunflower seeds 100g pecan nuts, chopped (optional) 60ml (¼c) brown sugar
60ml (¼c) honey or brown sugar 60ml (¼c) coconut oil, butter or margarine 500ml (2c) low-sugar breakfast cereal (such as Otees, Rice Krispies or puffed brown rice)
TO SERVE bananas, peeled yoghurt of your choice berries, sliced honey (optional)
Preheat the oven to 200°C. Grease a deep roasting pan with nonstick spray. Keep a large sealable jar or airtight container at hand.
1 Granola Toast the coconut in a dry pan until golden, stirring continuously as the coconut tends to catch. Remove from the pan and set aside to cool.
2 Mix the oats, sunflower seeds, and nuts (if using) together in a deep mixing bowl.
3 Place the sugar, honey or sugar, and coconut oil, butter, or margarine together in a small saucepan. Heat over low heat and stir continuously until the sugar is melted. Pour over the oat mixture and mix well.
4 Spread the oat mixture in the prepared pan and toast for 5-10 minutes or until it begins to colour lightly. Mix well and toast for another 5 minutes. Mix again and toast for a final 5 minutes or until the granola is light brown. 5 Remove from the oven and mix in the coconut. Let the granola cool completely in the pan (stir occasionally to help it cool faster). 6 Mix the cereal through the granola and scoop it into the jar or airtight container. Seal well and store for up to 3 weeks in a cool, dark place.
7 To serve Slice the bananas lengthwise and arrange them in serving bowls. Pour yoghurt over and garnish with granola, berries, and honey if using. Serve immediately.