Peanut butter, banana, chocolate granola.

There is just something better about homemade granola than store bought. Perhaps it is the satisfaction of having made it yourself or perhaps it’s the smell that fills the kitchen as it crisps up in the oven. Homemade just seems more delicious. I have various ways of making granola. Sometimes I’ll add buckwheat groats, rye or spelt flakes. Sometimes I will stir in currants and raisins after its cooked and whilst it’s still warm so that they plump up. Often it’s a case of chucking whatever I find in the cupboard and that is how this recipe came about. Spurred on by a sad speckled banana (too lonely for a banana cake) and mish mash of half eaten chocolate bars I threw the lot in and it came out beautifully. In all honesty little can go wrong with the combination of peanut butter, banana and chocolate. This granola is indulgent but it isn’t especially sweet. If you prefer a sweeter granola you may wish to add more honey or maple syrup. I like it just as it is is and you’ll often find me with my (washed) hands in the jar come the 11 o’clock stomach rumble.

Makes 2 large jars (feel free to switch up your nuts and seeds)

INGREDIENTS 

Wet

•      1 ripe banana

•    100ml maple syrup or honey

•     150g peanut butter

•      75ml olive oil

Dry 

•      500g oats

•      100g whole almonds 

•     100 sunflower seeds

•      100 pumpkin seeds

•      1 tbsp mixed spice or cinnamon  (optional)

•   Pinch of salt

•    200g chocolate, roughly chopped

METHOD 

• Preheat the oven to 170 degrees fan setting and line two large baking trays with baking parchment.

• Blend your wet ingredients using a nutribullet, blender, magimix or stick blender. Or you could use a fork to mash the banana and stir in the rest.

• Combine your dry ingredients except the chocolate into a large bowl.

• Pour in the wet ingredients and mix to combine. You may need to use your hands. Spread evenly onto the prepared trays.

• Bake for 45 minutes tossing every 15 mins.

• Once the granola has cooked and is golden brown and crunchy remove from the oven and allow to cool slightly for about 5 minutes before sprinkling over the chopped chocolate. Do not touch it until it has fully cooled. You’ll notice the chocolate melts in some areas coating parts of the oats. Allow this to happen.

• Once completely cooled break up any larger chocolatey pieces. Transfer into air tight jars and enjoy for the next four weeks.