I took a rather long hiatus from blogging over the past few months–I was so busy working on my thesis that I didn’t really have time to do much else besides snap a picture of my food and scarf it down before my rehearsals (besides that one time the recipe for my Mint and Coriander Yogurt Breakfast Tartine was featured on Yahoo Health). Now that I am done with all of my university coursework (!!!), this biddie is excited to spend more time in the kitchen.
This morning I was craving something simple and sweet. I decided to make a quick pan-roasted granola to feed my craving. I love pan-roasting granola because it is fast, easy, and ridiculously tasty. It also allows me to make single servings at a time so that I don’t end up eating a huge batch of granola all at once… yay for built-in self-control, am I right?
Lately I have been all about plain yogurt. Its simple, tangy flavor is a great canvas for so many dishes, both sweet and savory. Here, I dress up some plain yogurt with a plant-based “honey” made out of apples from Bee Free Honee. Regular honey works too, of course, but this apple honey adds a light, fruity element.
for the granola
- 2 Tbsp. coconut oil
- 1/3 cup oats
- 2 tsp. peanut flour (I used PB2)
- 1 tsp. cocoa powder
- Sprinkle of nutmeg and cinnamon
- Pinch of salt
- Generous squeeze of Bee Free Honee
for everything else
- 1 Tbsp. coconut oil
- 1 banana, sliced lengthwise and quartered
- 1/2 cup plain yogurt
- Crushed pistachios, tahini, and more honee, for serving
Melt the two tablespoons of coconut oil in a skillet over medium heat. Add the oats to the pan, along with the peanut flour, cocoa powder, nutmeg, cinnamon, salt, and honee. Cook, stirring frequently to prevent burning, until the oats are golden brown, crunchy, and fragrant. Remove the granola from the pan quickly to stop any residual cooking.
Melt another tablespoon of coconut oil in the pan and add the bananas, frying until soft and caramelized, about 4 minutes. Spoon the yogurt into your prettiest bowl and top with the granola, banana, crushed pistachios, more honee, and a drizzle of tahini for added richness.