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This is a lovely granola recipe that you can make with your loved ones as it is fun to make, rewarding and incredibly easy to put together!
The reason why I love this granola so much is mainly because of all the different textures and flavours that marry together to create the perfect bite. Anyone ever try cinnamon toast crunch cereal as a child? I used to love those! In a way I feel I’ve recreated the flavour only because of three main ingredients; the salt, cinnamon, and syrup. The type of salt you add in here should be of high quality. The granules should be large and it’s always good to use sea salt. The salt against the sweetest of the syrup, banana and cinnamon flavour is one of my favourite combinations. Another key ingredient in this recipe is the puffed buckwheat that I’m using. It’s not necessary to use puffed buckwheat, but anything puffed will do, be it quinoa or rice. I should also probably mention the type of oats that would be great in this recipe as you don’t want your oats mushy or too small. Large jumbo rolled oats work best here, not those wimpy tiny oat flakes! The banana is a nice touch as it adds that banana cake vibe to the mix, especially the added cocoa nibs and raisins in the very end.
When you bake your granola pls use a very large baking tray so that that the granola doesn’t overlap too much as we want it crunchy. If you are using a small baking tray go ahead and bake your granola longer until you get the desired crunch, I would say up to 40 minutes if your tray is small. If you are using a large enough tray, 25 minutes of baking time should do it, but its always good to taste it and make sure it’s crunchy enough.
3 cups large old fashioned rolled oats
1 tsp Salt
3 cups Puffed buckwheat (puffed rice or quinoa will do as well)
1 cup raw walnuts
1/2 tbsp ground cinnamon
1 tsp nutmeg
1/3 cup maple syrup
1 ripe banana, mashed
¼ cup coconut oil, melted
¼ cup cocoa nibs
1/2 cup raisins
The first thing you’re going to do is mash one banana. Set aside.
In a large bowl, toss together oats, nuts, puffed buckwheat, salt, nutmeg and cinnamon. Set that aside. To another bowl combine maple syrup, mashed banana, coconut oil. Whisk well and add the mixture to the dry oat ingredients. Make sure you mix everything up very well getting all the syrup mixture on every gem of granola.
Line a large baking tray with parchment paper and place the granola. Use a spoon to spread it out making sure the granola isn’t overlapping itself too much. Bake at 165 degrees Celsius. If you are using a small baking tray baking for up to 40 min mixing the granola 2 -3 times, to ensure your granola is crunchy. If you are using a large baking tray it may only need to be baked up to 25 minutes.
Once out of the oven, let it cool down and then add in the cocoa nibs and raisins!
Bake 165 degrees Celsius