Green Kitchen Stories is one of my favourite blogs. Not just because of the gorgeous photos and styling of the colourful vegetarian food but because of the creators themselves. David and Luise live in Stockholm with their adorable daughter Elsa. Each recipe is accompanied by a charming story that paints an endearing picture of their every day lives.
One of the easiest recipes from David and Luise’s blog, which is another great way to use up spotty bananas, is their banana granola. Since making it for the first time it has fast become a bit of a staple for me. It literally takes ten minutes to make and you can change it up with different nuts and seeds to whatever you have in your cupboard. The original recipe can be found here.
I made a strawberry compote to go with the granola. Again, it is very easy and a nice way to use the first of this seasons strawberries. You can easily double the recipe and make a big batch to keep in the fridge and use throughout the week for breakfast or spooned over coconut yoghurt for a snack or dessert.
Banana Granola by Green Kitchen Stories
Makes approx. 1 and a half jars
80g almonds/ cashews/ pecans roughly chopped
80g seeds (I like the pumpkin/ linseed/ sunflower seed mix from Waitrose)
1 tsp. vanilla extract or maple extract
Pinch sea salt
3 tbsp. coconut oil, room temperature
3 tbsp. maple syrup/ runny honey
2 very ripe bananas, mashed
Pre heat oven to 200oC and line a baking tray with grease proof paper.
In a large bowl mix the oats, nuts and seeds.
In another bowl mix the mashed bananas with the coconut oil, maple syrup, vanilla and a pinch of salt until completely smooth.
Add the wet mixture to the dry mixture and use your hands to mix everything well until combined and clumpy.
Spoon the mixture evenly on to the prepared baking tray and put in the middle of the oven for 15-20 minutes, checking at 10 minutes and turning the granola over with a spoon so that it all gets cooked evenly.
Once cooked, take out and leave to cool completely before storing in an air-tight container.
500g fresh strawberries
1 tsp. fresh lemon juice
1 tsp. vanilla extract
2 tbsp. runny honey
2 tsp. arrow root powder + 2 tbsp. water (optional)
Remove the stalks from the strawberries and chop in half.
Place in a saucepan with the lemon juice, vanilla and honey over a low-medium heat. Cook down until the strawberries have softened, usually around 4-5 minutes.
Strawberries contain a fair amount of water so you may want to thicken your compote. To do this, mix 2 teaspoons of arrow root powder with 2 tablespoons of water and mix to combine. Add this to the saucepan and cook for another minute or so until combined.
Leave to cool and store in a jar in the fridge.
Serve the granola with natural yoghurt and strawberry compote. After taking these photos I put some in a tuppawear with a drizzle more honey and some flaxseeds and rushed to work. Being bashed around in my bag all the way to Victoria meant it didn’t look as pretty when I came to eat it but I would argue tasted even better.