I’ve been making my own granola ever since I came across Jill Dupleix’s recipe for Crunchy Granola. That was my go-to recipe for a long time, then I started adapting it. Granola’s good like that, so adaptable.
Sometimes I’ll be granola-less for a long stretch then bam! I get the granola craving. Several years ago I made Banana Granola from Green Kitchen Stories that used mashed banana and it was a revelation. Who would have thought to add banana to your granola?
Recently I tried I Quit Sugar Chunky Monkey Banana Bread Granola and it reminded me how handy bananas are for sweetening and clumping granola. I love a good, clustery granola.
So this is my adaption…it’s similar to the IQS recipe but I add cacao powder and use tahini instead of nut butter (any excuse!). To make it completely nut free, try replacing the walnuts with coconut chips.
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