Recipe for homemade granola with vanilla and banana
Homemade granola is easy to make, it tastes wonderful, and it can be varied endlessly. The version I use the most is the vanilla/banana granola, which is crunchy, round, and mild in flavor, with a twist of vanilla. It can be used on almost anything; skyr, yogurt, porridge, smoothie, cold buttermilk soup, etc. The granola is sweetened with banana and spiced with a bit of cardamom.
Here is my basic recipe, but as long as you have oats and almonds/nuts as core elements, you can substitute the seeds and grains with whatever you have on hand. Additionally, you can supplement the granola with dried fruit such as apricots, cranberries, or raisins if you want a bit more flavor and texture. Or you can add some chopped chocolate. The possibilities are many, so there’s plenty of opportunity to put your personal touch on the granola.
Homemade granola with vanilla and banana
Equipment
- Oven
- Bowl
- Baking Tray
- Baking Paper
Ingredients
- 120 gram Oatmeal
- 60 gram Almonds coarsely chopped
- 55 gram Sunflower Seeds
- 35 gram Hazelnuts coarsely chopped
- 35 gram Sesame Seeds
- 30 gram Linseed
- 1 pcs. Ripe Banana mashed
- 8 gram Vanilla Sugar
Instructions
- Preheat the oven to 150°C (fan-assisted).
- Mix all the ingredients well in a bowl. Ensure that the honey and banana are well distributed.
- Spread the mixture on a baking tray lined with baking paper and bake for 15 minutes. Stir the granola a couple of times during baking. When the granola is golden, it is done and ready to use.
- Store the granola in a jar with a lid or another airtight container, and it will stay crispy for 2-3 weeks.
Notes
