Foodie Friday: Banana Bread Granola & a Giveaway!

Best part of being home during the day?

Jilly Bean

Skyping with Jilly bean when Bubby is babysitting 🙂 Love her little giggles!

Anywho, the other day catastrophe struck and I found myself without granola [it’s a good thing I’m not dramatic or anything]. Having recently received a package from Bob’s Red Mill, I knew I could remedy the situation.

Bobs Red Mill

I also happened to have a couple bananas that were pretty much banana bread-perfect. I reached for the oats and pecans and went to work.

Banana Bread Granola

Makes 5 cups
Recipe adapted from Minimalist Baker

Banana Bread Granola

Ingredients
– 3 cups rolled oats
– 1 1/4 cups raw pecans; chopped
– 1 tbsp ground flax seed
– 1 tsp sea salt
– 1/2 tbsp cinnamon
– 1/4 cup coconut oil; melted
– 1/4 cup honey [Substitute agave or maple syrup if vegan]
– 1 tsp vanilla extract
– 1 1/2 medium bananas; mashed

Directions
Preheat oven to 350°F.

In a large bowl, mix the oats, pecans, flax seed, sea salt, and cinnamon. Set aside. In a medium bowl, mix melted coconut oil, honey, vanilla extract, and mashed bananas. When the wet ingredients have come together, mix them into the dry ingredients until everything is evenly coated.

Spread the mixture onto two parchment- or silpat-lined baking sheets. Bake for 25-35 minutes, until golden brown. I didn’t toss my granola until the very end and was able to get nice big clusters. If you’d like smaller pieces, feel free to toss throughout the baking process.

Nutritional Information
Per 1/3 cup serving

212 Calories  /  14g Fat  /  20g Carbs  /  3g Fiber  /  6g Sugar  /  4g Protein

Giveaway Time!

Bob’s Red Mill has graciously offered one reader a package of the same 4 ingredients I received above. Click here to enter!

Looking for other recipes to make using these ingredients?
Here are a few I have on my list:

Sprint 2 the Table

Food for Thought

What would you make with these ingredients?
What is your favorite kind of granola?

Zucchini Bread Protein Pancakes

Since starting Tone It Up last August, I’ve become more and more intrigued with finding healthy alternatives for some of my most favorite dishes, especially sweets! You can imagine my excitement when I came across the Tone It Up protein pancakes!

As other varieties of protein pancakes have emerged, I’ve gone wild trying all of the different ingredient combos I could find.

My favorite? Banana bread protein pancakes from Julie at Peanut Butter Fingers. How could they possibly be bad?!

My latest inspiration came from a tweet last Friday.

Zucchini Bread Oats Twitter Tweet

I’m sorry,what is this?! Zucchini bread oats, you say? Yes, please and thank you!

If you can do it with oats, there’s not reason you can’t make a protein pancake out of it. So I did.

Zucchini Bread Protein Pancakes

Yields 4 pancakes (1 serving)

Barr & Table Zucchini Bread Protein Pancakes

Ingredients
1/2 – 3/4 cup zucchini, finely shredded
1/2 cup oats
1 egg white
1/4 cup fat free cottage cheese; greek yogurt works well too, but the cottage cheese makes them fluffier
1 scoop vanilla protein powder; I use About Time Whey
1 tbsp psyllium husk; optional, but helps to thicken the batter
1/2 tsp baking powder
1 tbsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract

Directions
Heat a skillet over medium heat. Finely shred your zucchini and make sure to squeeze out all excess moisture. There’s a lot in there and you don’t want it in your pancakes!

Add all ingredients, except zucchini, into a food processor and process until the mixture is smooth. Once smooth, add the zucchini and pulse until well combined, but not completely smooth.

Barr & Table Zucchini Bread Protein Pancakes Batter

Spoon mixture out onto skillet into 4 equal-size pancakes. It’s time to flip when they start to bubble around the edge. Keep an eye after flipping as the second side takes about half the amount of time.

My favorite toppings for these pancakes are 1/2 sliced banana, a little drizzle of maple syrup, a sprinkling of unsweetened shredded coconut, and a little extra cinnamon. Kristin topped her oats with chopped walnuts too; a staple in many zucchini bread loafs!

Barr & Table Zucchini Bread Protein Pancakes

Speak Up!

What is your favorite type of dessert bread? Have you used this as an inspiration for pancakes?