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Biscoff Banana Granola Breakfast Bowl
Homemade Biscoff Banana Granola served with fresh mango and pomegranate arils atop Greek yogurt for a perfect Breakfast Bowl.
Course
Breakfast
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Author
I Sugar Coat It
Ingredients
Granola
240
g
large flake whole grain oats
3 cups
90
g
Biscoff Spread
½ cup
1
large
ripened banana, sliced
72
g
coconut oil
⅓ cup, melted
30
g
organic coconut blossom sugar
3 tbsps
45
g
mini
¼ cup, bittersweet chocolate chips
Breakfast Bowl
Greek yogurt
or your favourite yogurt
Biscoff Banana Granola
flesh of 1 mango
optional, cubed
handful of POM POMs Arils
optional
Instructions
Prepare a cookie sheet with a silpat or parchment paper.
Preheat oven to 300ºF.
Place oats in a large bowl and set aside.
Blend the Biscoff, banana, coconut oil in a blender until fully combined.
Transfer to a small sauce pan, add the sugar and heat until melted. (this step is not required if using a liquid sweetener).
Pour the warm liquid over the bowl of oats and mix to coat as evenly as possible.
Use an angled spatula to spread evenly onto the prepared cookie sheet.
Bake on the middle rack for about 20-30 minutes, until evenly browned. Turn pan in oven about halfway through baking.
Remove from the oven and allow to cool in pan on a cooling rack.
When almost cool, sprinkle half the chocolate so that it melts slightly.
Once completely cooled, break up the granola and sprinkle with remaining chocolate chips.
Notes
Keep granola in an airtight container at room temperature for up to two weeks (if it lasts that long).