When a new school year is on the horizon, that means families once again must adjust to getting out of the house to the school bus or carpool on time. It is important to begin busy days with a breakfast that will facilitate learning, but parents know convenience is important as well. Parents may want to incorporate some new breakfast options into the mix, particularly ones kids will enjoy.
This tasty recipe for “Banana and Pecan Granola Bowl with Caramelized Bananas” from “Rainbow Bowls” (Sourcebooks) by Niki Webster relies on bananas in two different ways to impart a sweet taste that is hard to beat. The granola makes about four to six portions, so there will be leftovers to enjoy as a snack later in the day or stored away for another time.
Banana and Pecan Granola Bowl with Caramelized Bananas Serves 2 2 tablespoons coconut oil 4 tablespoons maple syrup 2 very ripe medium bananas 1 teaspoon almond extract 100 grams (3.5 ounces) oats of your choice 3 tablespoons unsweetened shredded coconut 2 tablespoons ground almonds 3 tablespoons sunflower seeds 3 tablespoons chopped nuts, such as hazelnuts or almonds 40 grams (1.4 ounces) pecans Pinch of sea salt
