Happy Sunday!
What an absolutely gorgeous May morning.....70 degrees,which prompts me to relish in sitting on my back patio, coffee in hand and scoping out our panoramic forest views.
Lucky me.
This batch of crispy granola that I whipped up this weekend lends itself perfectly to my morning, and to my bowl of tangy Greek yogurt too.
Yep, and there is a hummingbird fluttering overhead.
Doesn't get much better than this today :)
Doesn't get much better than this today :)
So here is my pretty simple and quick version of semi-sweet & semi-savory granola step by step. It was extremely well received by the handfuls when we offered up a bag for the in-laws to try, but I may tweak it slightly to my taste, so I will keep you posted!
Step 1. Puree Bananas with Agave Syrup & Canola oil.
Step 2. Mix together Rolled Oats, Sliced Almonds, & Banana/Agave & Oil Puree.
Step 3. Spread out onto a baking dish lined with a Silipat mat or sprayed with non-stick cooking spray.
Step 4. Remove from oven and let cool completely. It will crisp up more here {the bananas keep the granola moist, so you really need to let it set and crisp}.
Step 5. Scoop up and savor every last crumb!
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Ingredients for Homemade Granola
by Splendor in the Kitchen
4 Cups Rolled Oats
2/3 Cup Sliced Almonds
1/2 Cup Agave Syrup
6 Tbsp Canola Oil {divided, 4 & 2}
2 Bananas
2 Tbsp Pure Maple Syrup
Directions
Preheast oven to 400 degrees.
In a food processor or blender, puree together the bananas, agave syrup and 4 Tablespoons of Canola Oil.
In a mixing bowl, add rolled oats and sliced almonds. Stir in the banana puree mixture, coating the oats evenly.
Spread out oats onto a baking tray lined with a Silipat mat, or sprayed with non-stick cooking spray. Make sure this is an even layer and not clumped.
Bake in preheated oven for 10 minutes. Turn oven down to 325 degrees, and stir oats around. Bake for another 10 minutes. Pour additional 2 Tbsp of canola oil and 2 Tbsp of Maple Syrup onto oats. Stir, and bake in oven approximately another 5 minutes.
Remove from oven and let cool completely. Store in airtight container for snacks or sprinkled over yogurt.
4 Cups Rolled Oats
2/3 Cup Sliced Almonds
1/2 Cup Agave Syrup
6 Tbsp Canola Oil {divided, 4 & 2}
2 Bananas
2 Tbsp Pure Maple Syrup
Directions
Preheast oven to 400 degrees.
In a food processor or blender, puree together the bananas, agave syrup and 4 Tablespoons of Canola Oil.
In a mixing bowl, add rolled oats and sliced almonds. Stir in the banana puree mixture, coating the oats evenly.
Spread out oats onto a baking tray lined with a Silipat mat, or sprayed with non-stick cooking spray. Make sure this is an even layer and not clumped.
Bake in preheated oven for 10 minutes. Turn oven down to 325 degrees, and stir oats around. Bake for another 10 minutes. Pour additional 2 Tbsp of canola oil and 2 Tbsp of Maple Syrup onto oats. Stir, and bake in oven approximately another 5 minutes.
Remove from oven and let cool completely. Store in airtight container for snacks or sprinkled over yogurt.
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