Banana, Almond and Tahini Granola

Banana, almond and tahini granola, like banana bread in granola form.

Banana, almond and tahini granola

Why I love breakfast. Its not just that I love breakfast foods which I do a lot, granola, pancakes, bacon its more than that. Its the time I have very consciously set aside, that for me is a non negotiable. Whether its a leisurely breakfast with Jamie chatting over numerous cups of coffee or a mid week early morning breakfast alone with my thoughts and a bowl of granola. Its a sacred time either to enjoy with loved ones and nourish our bodies or a moment carved out to appreciate the quiet before the day begins.

Banana, almond and tahini granola

Banana, almond and tahini granola

I also love this time of day especially in summertime the light is more golden and the promise of what the day may hold is still unknown. I’ve recently been loving this banana, almond and tahini granola in the mornings with either almond milk or natural yogurt and loads of berries. Its my go to summertime breakfast, whereas is in Winter its always porridge. This granola is nothing ground breaking but its my favourite combination, the bananas add a lovely sweetness and it is kind of like banana bread cereal. Which lets be honest is pretty much my dream breakfast.

Be kind to yourself and set that precious time aside in the mornings to enjoy breakfast. Even if its just time and a coffee, sit down and enjoy it.

You can check out my other breakfast recipes here.

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Banana, almond and tahini granola

Banana, almond and tahini granola

Banana, Almond and Tahini Granola

Banana, almond and tahini granola

  • Cook Time: 25m

Ingredients

  • 200 g Jumbo oats
  • 200 g Rolled oats
  • 150 g Flaked almonds
  • 3 Ripe bananas
  • 3 tbsp. Tahini
  • 150 ml Maple syrup
  • 1 tbsp. Vanilla bean paste
  • pinch Salt

Instructions

  1. Preheat the oven to 150c/gas 2/300f/130fan. Line a baking tray with baking paper. In a bowl mix together the oats and almonds.
  2. In a blender blend together the banana, tahini, maple syrup, vanilla and salt. Then mix into the oats and coat thoroughly. Spread evenly on the baking tray and bake for about 25 minutes until golden, moving around occasionally. Leave to cool and break up any large clumps. Store in an airtight container.