Breakfast is without doubt my favourite meal of the day. Always has been, probably always will be.
Breakfast is the only meal of the day where you can (socially acceptably) eat basically whatever you want, be it sweet, savoury or last night’s leftovers. Breakfast foods are the best foods too, the ones we all crave; bacon, sausages, hash browns, pancakes, waffles, french toast and the crunchiest of all, granola.
I already have a couple of healthy and damn delicious granola recipes on here but this one is a must-try. The slightly salty note of peanut butter makes this granola mega addictive. If you love peanut butter and enjoy the super crunchy oats nutty clusters of homemade granola (uh, who doesn’t?) then this recipe is right up your pretty little street.
Sprinkled over sweetened Greek yoghurt and covered with banana slices is how I enjoyed this granola for breakfast today, a welcome nutrient boost following the usual indulgent weekend! Mind you, that butter-sauce drenched sea bass and custard tart dessert I had last night at Rye & Soda were worth every last ounce they may have added to my booty. Good food is so much more important than warped body image expectations.
Anyway! This recipe makes a decent amount of granola, I usually get 5-6 greedy servings from it, but you’ll likely get more!
First, preheat your oven and look out a couple of baking trays.
Place your oats, nuts and seeds into a large bowl, mix and set aside.
In a separate, smaller bowl, mash your banana and add the peanut butter, maple syrup and vanilla.
Pop this bowl into the microwave for a short blast just to melt everything slightly, then mix together until smooth and combined.
Pour your wet ingredients into the large bowl of dry ingredients followed by the pinch of salt (if using) and stir well to incorporate. By this point your mixture should be clumping together nicely. The banana is great for helping create those crispy clusters without the need for unhealthy fats or sugars.
Tip the mixture evenly onto the baking trays, spreading it out to an even layer on each, breaking up any clusters that might be little too big in the mean time!
Now just pop the trays into the preheated oven for 20-25 minutes, stirring once halfway through, until the mixture is golden brown and smells damn gooooooood.
Allow the granola to cool if you can resist it, this allows the clusters to crisp up. Once cooled you can add it any extras like dried fruit or chocolate chips.
Now simply pour it into an airtight container (it’ll keep for up to 2 weeks!) and voila! Crispy homemade granola that’s full of goodness and healthy fats that you can enjoy for breakfast, snacks or dinner if you forgot to defrost that chicken you were meant to last night…
Quick breakfasts don’t get much yummier than this!
Crunchy clusters of peanut butter banana granola that are as easy to make as they are to eat!
- 300g rolled/porridge oats
- 60g peanuts (raw, salted, roasted, whatever you can get!)
- 1 tbsp chia seeds (or a larger amount of any other seeds)
- 1 banana
- 85g smooth or crunchy peanut butter
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt (unless using salted nuts or nut butter already)
- Handful of chocolate chips or dried fruit (optional)
- Preheat oven to 180 degrees (conventional) or 160 degrees (fan) and look out two baking trays.
- In a large bowl, measure out oats, nuts and seeds and stir together.
- In a smaller bowl add mashed banana, peanut butter, syrup and vanilla together along with pinch of salt.
- Place this bowl in the microwave and heat to soften the peanut butter slightly if necessary before mixing all the ingredients until smooth and combined.
- Pour this mixture into the large bowl of dry ingredients and stir until incorporated and beginning to clump.
- Spread the mixture evenly across the baking trays, breaking up into smaller clusters if necessary.
- Bake for 20 minutes until golden and crisp, stirring once halfway through.
- Allow trays to cool before adding any additional chocolate chips or dried fruit.
- Store granola in airtight containers, it will keep for up to two weeks.