I’m really not great at measuring things in the kitchen, which, as you can imagine, poses quite the dilemma when it comes to posting recipes here for all of you to try out at home. What I love most about cooking is adding a little bit of, some of that, and just going with what you feel will work. Pulling out measuring cups and scales can sometimes feel like more work than fun, and for me takes the creativity out of making a meal. This is a bit more complicated when baking, since breads and cakes and doughs can be a bit more precise and sometimes just throwing in whatever you want works, but sometimes it really doesn’t! Except for granola. Oh where would I be without granola? I love this stuff so much and have become addicted to making it at home, its become part of my weekly routine. Toss some nuts and seeds and oats together with whatever else you have and bake it – of course you’ll need a bit of liquid, and bit of sweetness and probably a dash of cinnamon, but granola recipes are pretty versatile.
So when I posted this photo last week and promised to fine tune the recipe so that I could share it here – my love for granola and my dislike for measuring came back to bite me in the butt because when i set out to recreate it – I actually had no idea what amounts of anything I had thrown in there. But oh boy was it ever good so I was determined to recreate it. I made it once, and then twice – and I’ll say that the recipe below is pretty close to the original granola. I hope it works out for you guys – or, just use the list of ingredients as inspiration and go with whatever you feel like – it will probably work out best that way anyways!
BANANA BREAD GRANOLA WITH QUINOA + RAISINS
Yields about 6 cups of crunchy clumpy delicious granola. Vegan & Gluten Free.
2 tablespoon chia seeds
4 tablespoon flax seeds
1 cup uncooked quinoa, rinsed and well drained ( I used red because I though it was pretty!)
1 cup rolled oats (used certified gluten free if you have a gluten sensitivity/intolerance)
2 cups mix nuts, chopped ( I used walnuts, whole and slivered almonds, and hazelnuts)
1 ripe banana
3 tablespoons maple syrup (or honey)
1 tablespoon melted coconut oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch sea salt
1/2 cup shredded unsweetened coconut
1 cup sultana raisins
Preheat the oven to 375 F and line a baking sheet with parchment paper
In a large bowl, mix together the seeds, quinoa, oats, nuts, spices and salt. Add the in the ripe banana in pieces and mash together using your fingertips, until it is well combined with the granola mixture. Add in the oil and honey and stir everything well together. Poor onto the baking sheet and spread it out in an even layer.
Bake in the oven for about 30 minutes. Granola always cooke faster around the edges, so stir it often to prevent any burning. Half way through stir in the shredded coconut and continue baking. Once the granola is nice and brown and looking a bit crunchy, stir in the raisins and turn off the oven. Keep the granola inside the oven as it cools down slowly. After a few minutes remove from oven and let cool completely before storing in an air tight container.
Serve with yogurt, milk or just eat as a snack.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!