This granola recipe is nutty, not too sweet but with a hint of cinnamon. The banana ‘yoghurt’ is a simple way of creating a creamy-tasting yet dairy-free topping for your cereal
Preheat the oven to 180°C/gas mark 4, and line a large baking sheet with baking parchment.
Pour the maple syrup and coconut oil into a small saucepan and heat very gently over a low heat until melted and combined. Meanwhile, chop the pecans (if using) into small pieces, scatter on a baking tray and roast in the oven, turning occasionally to make sure they don’t burn, for 6–8 minutes or until lightly toasted and fragrant. Remove from the oven and set aside to cool down.
Next, mix the oats, salt and sunflower seeds (adding the pumpkin seeds and/or coconut flakes, if using) in a large bowl. Pour over the melted oil and syrup and stir in until the oats are well coated in the mixture.
Spread the mixture over the lined baking sheet, sprinkle with the cinnamon and bake in the oven for 25 minutes or until lightly golden, mixing the oats up and then levelling them out on the baking sheet every 5 minutes or so to ensure they cook evenly. Once toasted, remove from the oven and set aside to cool down.
While the granola is cooling, roughly chop the dates and mix them with the sultanas, flaxseed and toasted pecans. Add to the granola and stir together until evenly mixed, then transfer to an airtight jar or container.
To make the ‘yoghurt’, place the banana and fruit juice in a blender or food processor and blitz until completely smooth. Pour over the granola and serve at once.
This recipe is taken from Free-From Food for Family and Friends by Pippa Kendrick (HarperCollins, £25). Photos by Keiko Oikawa
Mash the banana until smooth (without the fruit juice). Add some granola if you want extra texture.
Give your toddler a handful of granola and chunks of chopped up banana.
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