I’m down with a cold this week, one of those irritating ones that leave you bleary-eyed and itchy-nosed. Happens every year as the weather changes! I’m doing a quickie post this time around as a result. Recipe redux: granola, with a little twist. I added toffee chips! ‘Tis the season for toffee nut lattes, and it’s also the season to toffee up your granola. A little indulgent? Yes. Delicious? You bet. It’s easy to make and the only extras you need are butterscotch or toffee chips. I used Heath Toffee Bits, which are crunchier than Nestle Tollhouse Butterscotch morsels.
BANANA-TOFFEE GRANOLA (Adapted from Food52)
- 2 cups rolled oats
- 1 1/2cup mixed seeds and nuts (I used watermelon seeds, walnuts and almonds)
- 1 teaspoon cinnamon powder
- 1 teaspoon ginger powder
- 1 ripe banana, mashed well
- 2 tablespoons oil (I used canola, but Food52 suggests olive oil/coconut oil/almond butter)
- 2 tablespoons maple syrup or honey
- 1/2 cup chopped dates and raisins
- ½ cup toffee chips
- Preheat oven to 170° C
- In a large mixing bowl, combine the buckwheat, rolled oats, seeds + nuts, and spices.
- Add the mashed banana, oil, and honey/maple syrup to the dry ingredients and mix well so that everything is coated.
- Add the toffee chips and mix well.
- Spread the mixture evenly across a baking sheet lined with Silpat and bake at 170° C for 20-30 minutes, until fragrant and golden. (You should gently stir the mixture at the halfway mark.)
- Transfer to a bowl and fold in the dates and raisins.
- Cool before transferring to a container.