Remember what I said about not making homemade granola anymore because I love them way too much? Well, apparently breaking my own promise a few weeks ago with Baked's granola opens the door to one slippery slope. I can't get granola out of my mind. Reading about them in other food blogs just make me want to make a batch more and more. Last night, I gave in to temptation at last. I remember reading the recipe from David Lebovitz a while ago and marvelled at the judicious use of oil in the recipe. 2 tablespoons for 10 cups of dry ingredients? Can it be possible?
As it turns out, it is much more than possible. Using unsweetened fruit puree, the toasted oats take on a caramel sheen not unlike praline. That whisper-thin caramel coating also makes the cereal crunchy like you wouldn't believe. Surprisingly though, it doesn't taste all that sweet. It's cereal, not dessert. Ridiculously adictive, but it's cereal. I think the use of sesame seeds is pretty brilliant. It reminds me of caramelized bananas coated in sesame that you get at Northern Chinese restaurants...that fun dessert which you dunk every piece into an ice bath to get a crispy crunchy caramel coating.
If you still need another reason to make this granola, this is a great recipe to use up that over-ripe banana sitting all alone on the counter that nobody wants to touch.
Banana Maple Granola
- 450g old fashioned rolled oats
- 375g whole unblanched almonds
- 125g raw sunflower seeds
- 100g untoasted white sesame seeds
- 120g light brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp sea salt
- 3/4 cup banana puree (about 1-2 very brown, very spotty bananas)
- 1/4 cup Manuka honey
- 1/3 cup maple syrup
- 2 tbsp grapeseed oil
- Preheat oven to 300F. Line two half sheet pans (11x17) with silicone liner.
- Coarsely chop almonds in a food processor by using the pause button. Empty into a very large mixing bowl to combine with oats, sunflower seeds, sesame seeds, brown sugar, cinnamon, ginger, and salt.
- Puree the bananas in the food processor until very smooth. In a measuring cup, combine the remaining ingredients and microwave on high for about 45 seconds to warm. Stir to combine.
- Pour the liquid ingredients into the dry ingredients and stir until moisten.
- Divide into the two prepared pans and spread evenly with an offset spatula.
- Bake for 45-55 minutes, stirring every 10 minutes and rotate the pans to ensure even browning. The granola is done when it is an even golden brown colour. Remove from oven and give it a good stir. It will still be a little soft but will crisp up as it cools. Once it's completely cooled, store in airtight container.