This weekend is the first holiday weekend of the summer. I'm going out to Amagansett with friends and am already thinking about what I'm going to make for snacks. A batch of oatmeal chocolate chip cookies, olive oil cake and granola would be a good place to start.
I've been eating a lot more Greek yogurt for breakfast lately. In an attempt to consume less sugar, I switched from my favorite flavored yogurt to plain Greek. Greek yogurt has a ton of protein but about 65% less sugar than regular yogurt (6 grams per serving of Oikos plain compared to 17 grams per serving of Stonyfield Non-Fat Lemon Yogurt). At first I hated the taste of it. My mommy friends tell their kids that they have to try a new food at least seven times before they can decide if they don't like it. And I must admit that I am now a believer in that rule of thumb! After eating Greek yogurt a few times, I actually kinda like it. I don't love it but with a little honey and some blackberries and granola, it's not bad at all.
I was shocked at how bad some granola can be. It sounds so healthy and nutritious, but many store bought granola brands are high in fat, calories and sugar. I thought how hard could it be to make my own? Since I had some rolled-oats in my pantry, all I needed were a few other things to make it yummy but good for me too.
The last time I shopped for granola, I was looking for a banana-flavored one but had no luck. I had two over-ripened bananas in my kitchen. They are best saved for making banana bread but I thought it could go really well in my granola. Then to add a little sweetness, I chose honey and packed brown sugar. Below is the quick and easy recipe. I would recommend doubling it because I only had a small amount of rolled-oats left. This recipe makes about 6 small servings.
Pre-heat oven to 325
Peel two over-ripened bananas and cut into slices and place in a large bowl (the banana skins should be practically black for the best flavor)
Mash them until they are well blended and into a paste consistency
Add 1 1/2 tablespoons of honey, 1 1/2 tablespoons of packed brown sugar and 1 1/3 cups of rolled-oats
Mix until all of the oats are thoroughly covered with the banana honey mixture
Spread the mixture onto a baking sheet lined with parchment paper and spray lightly with olive oil (I use a Misto Olive Oil Sprayer)
Bake for 15 minutes, then stir the mixture and bake for another 15-20 minutes until the granola is golden brown. Let it cool and store it in an air-tight container. The granola should stay fresh for about a month. I like to keep mine in the fridge and it seems to last for a longer time.
Nutritional Information Per Serving: 138 calories, 2 grams of fat, 12 grams of sugar and 2 grams of protein