For completely irrational reasons, I seem to be scared of the word granola. It’s as if I don’t really understand all the true ingredients that go into a granola and exactly how you’re supposed to cook it. Silly of me I know. I mean, who cares what the definition of granola is.
Well, obvioiusly I ended up looking it up. According to Google and Wikipedia today 2 March 2016:
Granola is a breakfast food and snack food consisting of rolled oats, nuts, honey, and sometimes puffed rice, that is usually baked until crisp. During the baking process the mixture is stirred to maintain a loose, breakfast cereal-type consistency.
Oats, nuts, honey. Tick. Sometimes puffed rice. None in mine. Usually baked until crisp. Nop, I cooked mine in a pan. The key word is usually, so I should be ok with calling this a granola.
This is the kind of granola I make when I need to make it on the same morning of the breakfast. It brings the most lovely smell to the kitchen. It’s so quick and easy, and like the usual oven baked type, you can also store it for up to… actually I have no idea for up to how long because if I make a big batch it’s usually gone in two or three days.
Banana, Almond and Coconut Granola Recipe
2 cups rolled oats, 2 cups barley, 1 cup thinly sliced almonds, 1/2 cup grated coconut, 3 tablespoons honey, 1/4 cup coconut oil, bananas
Heat the coconut oil in a pan. Add the oats, barley and almonds. Cook and stir until it begins to turn into a golden colour. Add the honey. Cook and stir until it turns even more golden. Add the grated coconut. Cook and stir for a few seconds only.
Remove from the stove. Serve into bowls with slices of fresh banana. Serve with milk. I love the taste of this with almond milk.