Nuts For Peanuts

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Breakfast / recipes

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 Hi, I’m Phoebe and I’m a peanut butter-holic.

Peanut butter is a bit of an obsession of mine. I’ll have it with anything or quite happily on its own straight out of the tub. The only thing better than peanut butter is peanut butter with banana and chocolate. This is without a doubt the ultimate trio. If you agree, you will love this recipe. If you don’t, please prepare to be convinced. This peanut butter, banana and chocolate granola is the perfect breakfast and the perfect snack, whilst being low in sugar and FODMAPs.

Ingredients: (fills 1.5l jar)

For the granola: 

  • 3 cups x rolled oats
  • 1/2 cup x pecans
  • 1/2 cup x peanuts
  • 1/2 cup x sunflower and pumpkin seeds

For the sauce: 

  • 1 1/2 x large ripe bananas
  • 1/3 cup x peanut butter
  • 3 tbsp x rapeseed oil
  • 1 tbsp x cinnamon
  • 1 tsp x vanilla extract

Optional toppings: 

  • 1/4 cup x dark chocolate chips
  • 1/4 cup x raisins

Put the nuts in a food processor and blend until partially crushed. The pecans can be substituted for another nut of your choice. Once blended, mix the nuts with all the granola ingredients in a large mixing bowl.

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Mash the banana with a fork breaking it down as much as you can. Then add to a saucepan with all the other sauce ingredients. Mix over a low heat until the peanut butter has melted and the ingredients have blended together. I would recommend using a natural peanut butter or you can easily make your own using this recipe.

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Pour this mushy banana and peanut butter goodness over the granola ingredients, making sure it is all completely covered. The granola may form sticky little clusters – that’s fine, it’ll taste just as good stuck together! Place the mixture in a large oven-proof dish or baking tray ensuring it’s as flat and spread out as can be.

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Put in the oven on 170°C for 30-40 minutes. Make sure the top doesn’t burn by continuously mixing the granola around every 10 minutes. Remove from the oven when it starts to go golden. Mix in the raisins and half the chocolate chips. The chocolate chips will melt into the mixture. Add the other half of the chocolate chips once the granola has cooled down.

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I’d recommend keeping the granola in an airtight jar so it stays fresh for as long as possible – although you’ll probably end up finishing it all in just a few days!

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I like to eat this delicious and moreish granola with almond milk, berries, banana and, of course, an extra dollop of peanut butter.

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Enjoy!

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The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose

5 Comments

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