We all know that my love for tahini and banana is the strongest love there is, so when I mixed up a few recipes to come up with a banana bread granola, it was like a dream come true.  

This recipe is easy to make and as batch cooking my third love, it wins in the ROOTED KITCHEN. You sparingly over smoothies or heavily with yoghurt or milk. Either way it's full of flavour and a great crunch when crunching is due. Breakfast is so very important so don't miss out; make sure to fuel your body when your metabolism is it's highest and your hunger need you.

My favourite is served with sheeps yoghurt, banana, blueberries and cacao nibs - rich and delicious against the slight sourness of the sheep yoghurt.

Serves 16-20 servings

- 3 cups / 300g oats (standard or gluten free)

- 180g buckwheat groats

- 80ml coconut oil 

- 3 very ripe bananas

- 3 tablespoons tahini

- 100ml pure maple syrup

- 65g coconut flakes

- 140g walnuts or pecans (pecans are slightly sweeter)

- 70g flaxseeds

- 2 teaspoons cinnamon

- 1/2 teaspoon Himalyan Pink salt

1. Preheat the oven to 180 F. Line a deep tray with baking paper.

2. Melt the coconut oil in a saucepan over a low heat and then move to a blender, adding the tahini, maple syrup and bananas.

3. In a large bowl, mix the dry ingredients and. Fold in the wet ingredients from the blender and make sure to stir it thoroughly to make sure every oat and nut is coated.

4. Spread the mixture out in an even layer and press with a spoon to make it compact. Bake for 15 minutes until the mix is starting to brown and then remove the baking paper.

5. From here, you need to keep flipping and moving the granola every 15 minutes to make sure you get a mix of even chunks. Do this twice - up to 30 minutes in the oven, so 45 in total.

6. Once cooked try not to move (or eat!) the granola to keep the chunks. Store in an airtight container at room temperature for up to 1 month. I'm certain you'll have eaten it by then!