Always check the labels of the products you use.
Method
- 1
Bake. For the Granola: In mid-sized bowl, mix banana purée, vanilla, salt, cinnamon, cloves, plus nutmeg, mashing using fork till very smooth. Alternatively, this can be done in one processor or with an stick blender. Tip in rolled oats, wheat germ, flaxseed, plus chia, tossing using a flexible spatula to mix. Cover with plastic and keep to one side till oats are stiff and dry, around 30 minutes. Mix in sugar; put a lid on and leave to stand till well dissolved, around 30 minutes more. Finally, mix in melted coconut oil. For the Blend-Ins: While oats are soaking, adjust oven rack in order to middle position plus heat to 175°C (177°C). Mix pumpkin seeds, walnuts, macadamia nuts, and pecans on paper-lined half-sheet pan; toast till fragrant and just starting to brown, around 10 minutes. Move to big bowl, toss with a teaspoon of oil and scatter with salt. Mix in dried mangos, dried cherries, and dried blueberries. Granola: Reduce oven temperature to 150°C (149°C). Scrape granola onto paper-lined half-sheet pan used for toasting this nuts after mixing in melted coconut oil. Spread mixture into even layer. Bake till evenly golden brown and dry to the touch, around 110 minutes, pausing every 25 minutes or so to take out mixture off oven to mix well with a pair of forks. Take care to circulate granola off edges of the pan to center plus vice versa, so that it bakes plus dries uniformly. Although perhaps a little soft, move them to the bowl of fruit plus nuts when oats are deep amber brown plus dry to the touch. Toss with flexible spatula till everything is uniformly mixed; return to baking tray and spread in even layer to cool, around 45 minutes. As soon as granola has cooled, tip in freeze-dried bananas (if using) plus move to airtight container. The granola will hold up to 6 weeks at cool room temperature.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
EU nutrition claims
- Source of fibre: 1.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 45 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
10.1 g per serving
20.2 % of the 50 g daily maximum · 40.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 283 kcal |
| Protein | 5.4 g |
| Carbohydrate | 35.2 g |
| of which sugars | 17.7 g |
| of which free sugars | 10.1 g |
| Fat | 15 g |
| of which saturates | 4.9 g |
| Fibre | 5.4 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
