Banana splits never get old. Overnight oats never get old. Why not marry the two and have an all-American dessert for breakfast?
These Banana Split Overnight Oats are quite the breakfast treat. They’re perfect to tuck into on a wintry and couch-ridded Saturday morning, while you’re encased in a blanket cocoon with a tea nearby. That’s if you reside in Melbourne, of course. If you’re anywhere else in the world remotely sunny/not utterly miserable, you might even be able to enjoy your oats outside…
Banana Split Overnight Oats
1/2 cup rolled oats (organic if possible)
2 tsp chia seeds
1/3- 1/2 cup milk of choice (I use coconut-rice milk), or a combination of water & milk
1/4 cup natural full-fat yoghurt (five:am organics do the best organic yoghurts EVER!)
1 tsp pure vanilla extract
1 heaped tsp shredded coconut
sweetener, to taste (stevia for sugar-free, or rice malt syrup/pure maple syrup)
Granola is just one of those foods that makes me salivate. Thewarm flavours, the sweetness, the wonderful texture and, of course, that irresistible crunch. It just gets me every time.
I think I was in year 7 when my mum first brought home the newest addition to the Kellogg’s breakfast cereal range, Crunchy Nut Clusters. Those peanut and ‘honey’ (sugar, molasses and vegetable oil) coated cornflakes teamed with deliciously crunchy clusters of oats, puffed wheat and coconut (and yep, more sugar, molasses and vegetable oil) became not only my brekkie bowl filler, but also my mid-morning, afternoon and pre-bedtime snack by the handful. I had every right to go through four boxes of this golden blessedness a week because Crunchy Nut Clusters were clearly less sugary than the Froot Loops and Frosty Flakes many of my friends still ate, and they were made with healthy ingredients like corn, oats, honey and nuts. I was so on my way to getting healthy and losing all my puppy fat quickly, all while eating something so damn tasty. YEAH!
Much to my horror, the so-called puppy fat not only stuck around, but started to soar. Thankfully, I slowly grew older and wiser. I learned that just because something is manufactured from a vegetable, that does not necessarily make it healthy (but what do you mean vegetable oil and High Fructose Corn Syrup aren’t good for you?!) and I began reading labels (why doesn’t the front of the box mention anything about the cereal being covered in sugar, molasses and oil as well as honey?!)
It took a while, but I started to become aware of marketing gimmicks and misleading advertising. After a year, my beloved Crunchy Nut Clusters were replaced by Sultana Bran Crunch after a year. Ah, the ignorance. Still, it was a move in the right direction, and at least I wasn’t eating Honey Joys disguised as a breakfast cereal anymore.
For those of you who are more or less like me, buying packaged granola poses two main problems:
Mainstream granola brands packed with different forms of sugar, preservatives and other additives and provide little to no nutritional value.
They’re very rarely fructose-friendly: pre-packaged granola always contains either loads of honey, dried fruit or both, which makes them indigestible for my fellow fructose malabsorbers. Even the ‘healthier’ granola alternatives available at health food stores are made with with high-fructose sweeteners like agave and dried fruit.
I’ve been avoiding pre-packaged granola and toasted muesli for several years now. The thought of sweet, crunchy clusters of puffed grain heaven still excites me, but I’ve never come across one that’s healthy enough to eat regularly. And so, I’m more of an egg gal these days.
The other week, however, my love for granola was reignited. I was in the cereal aisle of Coles, looking at Carman’s muesli for my sister when I saw them. Carman’s Crunchy Clusters with Honey Roasted Nuts. I was immediately taken back to my mornings in early high school when I’d eat two bowls of candied greatness and drink the leftover pool of sweet milk afterward. My salivary glands started going mental as I viewed the large oaty clumps and golden roasted nuts through the heart-shaped plastic window on the box. I threw the box into my trolley without giving it a second thought or reading any labels. My sister just had to try it. Not me, my sister. I was getting it for my sister.
I ripped open the box the second I got home and started shovelling handfuls of the stuff into my mouth as if it were popcorn. Everything about the granola was lip-smacking. The wording on the box was spot on: I absolutely did “adore these crunchy muesli clusters with almonds, hazelnuts and pecans, buzzing with trickles of honey and a hint of vanilla!” The granola was also “fruit free, Low GI, high in fibre and full of wholegrain goodness”. It all sounded too good to be true. I soon realised it was, but it was all too late. After my snacking straight from the box for three days, the box was empty. I don’t think my sister ever got to touch it. I read the label more closely just before I threw the box into the recycling. I was shocked.
Carman’s is usually one of the more wholesome and cleaner cereal brands available at supermarkets. They usually sweeten their products with a little honey instead of sugar, and while this makes their products unsuitable for most FructMal sufferers, at least it’s better than nearly all other cereal boxes for most people. This is why I was shocked when I read the Carman’s Crunchy Clusters ingredients list. After the oats and nuts, raw sugar comes in as the third ingredient, making it even more predominant than supposed primary ingredients like puffed rice and pepitas! And that’s before the honey is added. That’s a lot of added sugar! I did some quick calculations and became aware that I’d consumed just shy of 70g of added sugar over a few days from the granola alone. That’s nearly EIGHTEEN teaspoons of added sugar, which equates to almost NINE teaspoons of pure fructose! No bloody wonder why it tasted so good. I guess I shouldn’t have been so surprised. Carman’s would rightfully argue that you’re not supposed to eat the entire box over just a few sittings, hence their “serves 11” guideline. I would argue that if you make something taste that freaking awesome, you’re asking people to eat the entire box over a single sitting.
Healthy or not, I’d gotten a taste for granola again. I tried so hard to forget about it, but we all know that telling ourselves not to crave something usually leads us to craving it all the more. The human psyche is a treacherous beast. To crush my cravings once and for all, I came up with this scrumptious granola recipe, and I can’t believe I didn’t think of it sooner. My Toasted Almond, Coconut and Chocolate Granola has all that wonderful crunch, so much full-bodied flavour and just the right amount of fructose-friendly sweetness. If Coco Pops and Crunchy Nut Clusters decided to have a lovechild and it were born healthy, this would be it.
Toasted Almond, Coconut and Chocolate Granola
Serves 12 (1/2 cup servings)
Dietary Information: wheat free, vegan-friendly, refined sugar free, dairy free, fructose-friendly, low FODMAP. Contains gluten (Oats – see notes for GF alternative) and nuts.
2 cups rolled oats
1 cup unsweetened shredded/flaked coconut
1 cup puffed brown rice or rice crisps (I use 1/2 cup of each for varied textures)
1 cup activated plain buckinis (activated buckwheat. I used Loving Earth brand)
1/2 cup pepitas (pumpkin seeds)
1/4 cup chia seeds
1 cup of your favourite raw nuts, roughly chopped (I use a combination of almonds, walnuts, pecans and macadamias)
1/4 cup cacao nibs (optional – If you’re not a fan of cacao nibs, don’t use them because their flavour can be quite dominating)
1/2 cup melted coconut oil
1/3 cup pure maple syrup
15-20 drops liquid stevia, or to taste
2 tsp ground cinnamon
1 tbs pure vanilla extract
1/2 cup raw cacao powder
1/4 tsp Himalayan sea salt
Preheat oven to 150*C and grease a large baking tray with a little coconut oil.
In a large bowl, combine all “muesli mixture” ingredients, except the shredded coconut.
In a small saucepan, melt the coconut oil over medium-low heat. Add the maple syrup, cacao and cinnamon and stir until all combined. Bring to the boil and remove from heat. Add the vanilla and salt and stir until the liquid is fully incorporated. Sweeten further with stevia to taste, if needed.
Pour the chocolate mixture over the dry muesli mixture and stir gently until all dry ingredients are evenly coated. There should be enough ‘wet’ mixture to completely cover the muesli.
Spread mixture evenly over the greased tray. Bake in oven for 15 minutes, then remove and stir. Add the dried coconut and return to the oven for a further 10 minutes. The granola will continue to crisp up after you take it out of the oven, so don’t worry if it’s still a little wet or soft.
Allow to cool completely before transferring to air-tight containers or large glass jars. The granola will remain fresh for 1-2 weeks if stored in a cool place, away from sunlight.
Notes and serving suggestions:
For an indulgent weekend treat or breakfast entertaining, serve with cinnamon-grilled banana, organic full-fat or coconut yoghurt, fresh berries and a large drizzle of chocolate ‘sauce’, as pictured. To make the grilled banana, simply cut a large ripe banana length-ways, sprinkle with a little ground cinnamon and place under an oven grill. Grill until the natural sugars in the banana start to caramelise and bubble. Remove immediately and serve while still hot. To make the ‘sauce’, combine 1 tsp natural smooth peanut butter, 1 tsp raw cacao powder, 1 tsp melted coconut oil and a few drops of liquid stevia.
Use the granola to make a layered Chia Pudding Parfait, another quick, easy and effective breakfast entertaining idea.
For a nourishing breakfast, serve with organic full fat or coconut yoghurt, your choice of milk (I love Pure Harvest’s coconut-rice milk) and fresh strawberries.
Serve on top of healthy banana ‘ice cream’ (frozen banana blended with a little natural peanut butter) for a great post-workout meal or snack.
Portion into little snap-lock bags for a super tasty and nourishing trail mix to nibble on between meals and satisfy late-arvo chocolate cravings.
For a gluten-free version, simply replace the oats with 1 cup extra puffed brown rice or rice crisps, 1/2 cup extra shredded coconut and 1/2 cup extra plain buckinis.