This year, Mother’s day is taking on a bit of a new meaning for me since I’ve hit the point where this babe could come any day. It is about every emotion I could possibly feel rolled into one and I know that after he’s born, those emotions will only intensify. Luckily I have had so many wonderful examples set in my life of strong, amazing women that I’m really excited to take my own journey as a mother.
Again this year for Mother’s day, I’m partnering with Fair trade USA to honor a few more amazing women who are mother’s and benefit from earning wages through Fair Trade. They’ve partnered me with two women, Carmen Ortega and Jennifer Coronel who are supporting their children by working at a packaging plant for Cerro Azul (an association of banana producers). You can read more about them and other amazing women on the Fair Trade USA website.
And so I thought it fitting to slightly update one of my favorite spins on granola: this clumpy banana granola. It’s made an appearance on the blog before and full credit for the idea goes to Kelsey from Happyolks. It’s a different way of making granola that comes out a bit more cereal than the small clumps of traditional granola. I used my favorite nuts for banana bread (walnuts) and paired it with maple syrup (but if you wanted to stick the fair trade route, you could also use agave.)Print
- 2 barely-ripe bananas
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup (or agave)
- 2 teaspoons cinnamon
- pinch of sea salt
- 3–4 cups rolled oats
- 1 cup walnuts
- Preheat oven to 400˚. Place whole bananas in the oven and let roast until peel has browned. Remove and let cool slightly.
- Remove banana from peel and place in the bowl of a stand mixer. Add coconut oil, maple syrup, cinnamon, and sea salt. Mix on medium-high until mixture comes together a bit.
- Add the 3 cups of oats and let mix on medium-low until oats are covered. Toss in walnuts, mixing and adding a few more oats until granola comes together and clumps.
- Scrap out onto at least two baking trays covered with parchment paper and return to 400˚ oven. Bake for 10 minutes then break apart granola and flip the browning pieces inwards as needed. Bake for another 10 to 15 minutes until banana is golden. Turn off the oven and allow the granola to sit for another 15 minutes (or more) to continue to crisp. If you find your granola is still soft after cooling outside the oven, return to a 300˚ oven until the moisture is gone.
This granola is a bit finicky, so don’t be afraid to let it sit in the oven at cooler temperatures until it’s dried out (any wet granola won’t keep). Also, if you notice some clumps that are browning and crisp, feel free to remove those from the pan an set aside. I promise this hands on attention is worth it!
[Disclosure: This post is in conjunction with Fair Trade USA but all thoughts and opinions are my own. I like to support companies that are doing good through food near and far. Please note, I am also aware of the research behind Fair Trade and still choose to support this organization.]