Banana & Maple Granola

Well, I'm pretty sure that I have to accept that Autumn is here. I was really hesitant for the summer to end as it was so lovely, but now that it's getting cooler and the nights are drawing in, I'm kinda loving it. I think Autumn for a lot of people means time for more baking, but I am a terrible baker and can't bake a cake or a muffin to save my life. As you know I

love

 to cook but I really do not love to bake - unless it's something quick & super simple, like granola. I know, I know - making a batch of granola isn't

technically

baking, but it's as close as I'm planning on getting.

The idea is that I will make a huge batch of granola on a Sunday, and it will feed us for the week. It's one of a few new habits I'm trying to get into in order to make the crazily busy week run a little smoother & so far it seems to be working, but more on that later (like how I'm almost dying on a daily basis doing the 30-day shred). 

For now though, try to erase that mental image of me bouncing around in my living room like an uncoordinated hippo and just enjoy this banana-ry maple-ly goodness in all it's glory. (I know those aren't real words...)

Recipe adapted from Shutterbean (my fave!)

For approx 7 cups of granola, you will need:

- 5 cups of rolled oats

- 1 cup walnuts

- 1 cup pecans

- 2 tbsp chia seeds (optional)

- 1 tsp cinnamon

- 1/8 cup dark brown sugar

- 2 very ripe bananas

- 1/3 cup maple syrup

- 1/4 cup extra virgin olive oil

And you will need to do this:

1. Pre-heat your oven to 180c/350f/gm4.

2. Bash those nuts up! Using a clean tea-towel & rolling pin, bash the nuts until you have a good selection of uneven sizes.

3. In a large bowl combine the broken nuts, rolled oats, chia seeds, cinnamon and brown sugar. Mix well and set aside.

4. In another bowl mash your bananas well before stirring in the maple syrup and olive oil.

5. Mix together the wet & dry ingredients and stir well to mix everything together making sure all the oats are covered.

6. Line a baking sheet with greaseproof paper and spread the mixture out evenly. 

7. Bake for 30-40 minutes, stirring every 10 until oats are golden.

8. Let cool completely before transferring to an airtight container.

HEY! LOOK! One year ago, I made

THIS!

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