Golden, clustery and not too sweet, with toasted macadamias, coconut and a hint of banana. It’s Benji’s breakfast every single morning, and once you make it, you won’t go back to the boxed stuff.
Makes: about 1.4 kg
Time: 15 minutes, plus about 1 hour 20 minutes in the oven
Ingredients
500 g rolled oats
200 g macadamias, roughly chopped
100 g pepitas
100 g sunflower seeds
50 g sesame seeds
1 tsp ground cinnamon
1 tsp fine sea salt
200 ml olive oil
150 g demerara sugar
150 g honey
5 tbsp tahini
3 very ripe bananas, mashed (about 300 g)
3 tsp vanilla essence (I use my homemade one)
50 g coconut flakes
Method
Heat the oven to 140°C fan-forced and line two baking trays with baking paper.
In a large bowl, mix the oats, macadamias, seeds, cinnamon and salt.
In a saucepan over gentle heat, warm the oil, sugar and honey until the sugar dissolves. Take it off the heat and whisk in the tahini, banana and vanilla until smooth.
Pour over the oat mix and stir until everything is coated.
Spread evenly over the two trays and bake for about 1 hour 20 minutes, stirring every 20 minutes. Scatter the coconut over for the last 20 minutes, so it toasts without burning.
Leave to cool completely on the trays. It crisps up as it cools.
Store in airtight jars for up to 6 weeks.
Inspired by Ottolenghi’s banana granola.
My tip
Be patient and let it cool completely before you touch it. That’s when it turns crisp and forms those big clusters. If you stir it while it’s warm, they break apart.
How I use it
Benji has it every morning with my homemade yoghurt and whatever fruit is in season. More ways to use your homemade staples are coming in my Kitchen Staples book.
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