Crunchy Berry Banana Granola Recipes

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey - it will slide out easily. Stir together with a fork to break up any big clumps of oats.
• Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool.
• Mix in the berries and cherries and serve with plenty of chilled milk.
• Store for up to 1 month in airtight container.

Steps:

• Preheat the oven to 300°F During that time, chop the almonds, bananas and dates.
• Put the oats (and/or other flakes) on a large rimmed baking sheet.
• Bake, stirring regularly, until lighly toasted, about 15-25 minutes.
• Add the nuts (including coconut) and seeds, and stir to combine.
• Bake 10 minutes.
• Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom.
• Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on).
• Add the flour/spices to the mixture and stir.
• Then, add the honey/oil to the dry ingredtients, stirring until they are well coated.
• Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes.
• When done, mix in the dried fruit.
• Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month.
• Enjoy!