Jenny If you look through my Instagram, you will see that my go-to breakfast is granola with berries and yoghurt. So, in an effort to use up a couple of very ripe bananas, I thought that I would make the Forks Over Knives Banana Almond Granola.
I have really enjoyed the Forks Over Knives recipes that I have tried so far, so I hoped that this would be no exception. Forks Over Knives pride themselves on low-fat plant-based recipes, which make them perfect for me as someone with Multiple Sclerosis who follows the Overcoming Multiple Sclerosis programme.
Ingredients
- 8 cups rolled oats
- 2 cups pitted and chopped dates
- 2 ripe bananas, peeled and chopped
- 1 teaspoon almond extract
- 1 teaspoon salt
- 1 cup slivered almonds, toasted (optional) – I toasted mine in a non-stick frying pan for a couple of minutes
Instructions
- Preheat the oven to 275°F/135ºc.
- Add the oats to a large bowl and set aside. Line two 13 × 18-inch baking sheets with baking paper (I used a silicone mat).
- Place the dates in a medium saucepan with 1 cup of water and bring to a boil. Cook over medium heat for 10 minutes. Add more water if needed to keep the dates from sticking to the pan.
- Remove from the heat and add the mixture to a blender/food processor with the bananas, almond extract, and salt. Process until smooth and creamy.
- Add the date mixture to the oats and mix well. Divide the granola between the two prepared baking trays and spread out evenly.
- Bake for 40 to 50 minutes, stirring every 10 minutes until the granola is crispy. Remove from the oven and let cool before adding the slivered almonds (if using). (The cereal will get even crispier as it cools.)
- Store the granola in an airtight container.
The Finished Result
The granola was really easy to make and, as I usually I have to use a liquid sweetener, such as honey or maple syrup in my homemade granola, I felt very virtuous for using only dates to sweeten it. The banana and almond flavours worked really well together and the almond essence really brought out the flavours of the slivered almonds.
It was actually less sweet than I thought it would be, despite all the fruit. But, to be honest, that is probably a reflection on just how sugary commercially-prepared granola tends to be. It was also chewier than shop-bought granola but I really enjoyed this extra texture. It also made huge amounts! Almost 2 litres full (about 16 servings).
This granola can easily be adapted by adding dried fruit, seeds and/or extra nuts to the mixture.
My husband’s verdict as someone who usually buys sugar-sweetened granola from Aldi? “It’s good – nutty and sweet and tasty” – it’s a winner! And an extra bonus is how much cheaper it is compared to shop-bought granola – good for my aims to save money and be more frugal.
I’ll share some more recipes soon but, in the meantime, here’s the cookbook in all its glory.
Till next time
Looks good Jen. It makes such a difference doesnt it. I’ve been making my own granola for a a few years and wish I’d thought to make it before MS came along! I also pop it in in the microwave for a minute when the weather gets cooler.🙂x
Ooo this looks yum! It’s a great idea to make it yourself and skip any nasties or added sugar. It can be quite surprising how much less sweet things can be when you make them yourself, even with fruit, which makes you wonder just how much added sugar or sweeteners shop bought products make use of (not that my sweet tooth is complaining 😂) xx