I love being on summer vacation at my parent’s place. I mentioned a few times before that they live in beautiful Kelowna, BC surrounded by mountains right by the Okanagan lake.
We survived the car ride from Calgary with a newborn just fine, although what usually takes 8 hours at max took us 12 hours this time (including all feeding, changing + nap breaks).
Being a food blogger means I can (get to) work even while on vacation. Not too much though, just a bit to keep you supplied with a delicious new recipe 🙂
To be honest though, it hardly feels like work. After breakfast on the deck we pulled out our laptops while finishing up our coffees, munching on the sweetest BC blueberries and overlooking the lush green garden full of delicious, ripening fruit + veggies and gorgeous, colourful flowers.
Today it’s blueberries, but the last 2 days we were stuffing our bellies with the last (meaning super ripe and sweet) raspberries right from my parent’s garden. Yesterday I even made a quick cake with those plump berries. If I get the opportunity to take pictures of it today, it might even make it on the blog soon.
But let’s talk granola now. Oats are like my favorite food at the moment. This breastfeeding new mommy is constantly hungry (more than I ever was while pregnant) and oats seem to do the best job at keeping me satisfied for at least a while.
That’s why I have them in any possible way these days. From porridge and cookies to granola bars and yogurt parfaits – I sure love that grain (any which way).
Making granola for the week is usually one of the things I try to get done on the weekend. And I like to mix things up all the time. For this healthy granola version I used roasted bananas as the binder, sweetener and flavoring agent.
I still listed some optional maple syrup in the recipe ingredient list but for me the banana sweetness is just enough. In case you like sweeter granola the maple flavor wonderfully complements the roasted bananas.
As with any granola recipe, this one can easily be modified. It calls for 1/2 cup of seeds – I used chia + sesame seeds because I had them on hand but any other kind could be used. Or you could even add another 1/2 cup of oats instead.
And if you like you can even toss in some chocolate chips (like I did) or raisins after baking.
This granola is great with just cold milk or as parfait layered with yogurt + fresh summer fruit.
- 2 medium bananas, roasted in peel
- 2 cups rolled oats
- ¾ cup unsweetened coconut, shredded
- ½ cup mixed seeds (I used sesame + chia seeds)
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 tablespoon coconut oil
- ⅛ cup maple syrup, optional
- Preheat oven to 400 F. Place the bananas on a lined baking sheet and roast in peel for 15 minutes. Let bananas cool until comfortable to handle, then peel and mash the bananas.
- Turn oven to 300 F. In a large bowl combine oats, shredded coconut, seeds, vanilla extract, cinnamon and coconut oil. Add mashed bananas and optional maple syrup and stir to fully coat everything.
- Place on a large baking sheet and bake for 35-45 minutes until lightly browned to your liking. Toss every 10 minutes or so.
- Let granola cool to room temperature, then store in an airtight container.