Feel no guilt as you tuck into this sweet treat…
Ingredients
Banana bread granola:
- 2 ½ cups wholegrain oats
- ½ cup walnuts
- 1 teaspoon cinnamon
- 1 ½ ripe bananas
- 2 tablespoons tahini
- 2 tablespoons sugar free maple syrup
Date caramel:
- 1 cup medjool dates, roughly chopped
- ½ cup unsweetened almond milk
- 2 tablespoon coconut oil
- 2 teaspoon sugar free maple syrup
- 2 teaspoon vanilla essence
- Pinch of salt
Banana puree:
- 2 ½ fresh bananas
- 3 tablespoons unsweetened almond milk (more for thinner consistency, less for thicker)
Yoghurt mix:
- ⅓ cup Raglan Food Co coconut yoghurt – Vanilla Bean
- ⅓ cup Raglan Food Co coconut yoghurt – Organic Passionfruit
Method
- Combine all dry ingredients for granola in a large mixing bowl and set aside.
- In a separate bowl, mash banana until smooth. Add tahini and maple syrup, mix until combined.
- Pour wet ingredients into dry ingredients and stir until all ingredients are coated.
- Bake for 30-35, stirring/flipping every 10 minutes, until golden brown.
- While granola is baking, add all ingredients for the date caramel into a small food processor (or blender/nutri bullet) and blend on low speed until dates are chopped further.
- Blend on higher speed until puree becomes smooth, scraping down the sides as you go (for a thinner caramel, add more almond milk or water).
- Remove peels from bananas and slice into wedges.
- Place one and a half bananas and three tablespoons of almond milk into the food processor (or blender/nutri bullet), process until smooth (you may have to add more almond milk depending on how ripe the bananas are).
- In a medium bowl, combine the two yoghurts to create the ‘yoghurt mix’.
- Once granola has cooled, place 1 ½-2 cups of granola into a food processor and blend into a fine crumble.
- Collect the processed granola, date caramel, banana puree and yoghurt to prepare in the chosen serving dish/glass (300ml glasses/jars are the perfect serving size).
- Cover the bottom of the jar in about 2cm of granola. Then layer some date caramel (1cm), banana puree (2cm), yoghurt mix (1cm), another 1cm of granola & date caramel, and finally another layer of yoghurt.
- Optional – Add in a layer of sliced banana, top with a sprinkle of granola, slice of banana and sprinkle of grated chocolate. (Note: ratios and layers can be played around with and adjusted to personal preference. Depending on size of jars created, about two cups of granola is usually leftover).
- Enjoy!
Share your creations!
Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.