When I was a child and progressing through into my teens, I remember that my favourite sweets were not lollipops, gummy lollies (my Sister’s favourite, particularly bears) or chocolates, but in fact fruit chews. It mystifies me now how I could love such artificial-tasting confectionaries, when the purple “grape” flavour tastes remotely nothing like any variety of grape, the pink “strawberry” can be confused with a bubble-gum like flavour, and the essence of a true Granny Smith apple pales in comparison to the lurid green “apple” of the pack. I do clearly remember now though that I liked “orange” the most; possibly the only flavour that vaguely tastes like its inspiration and maybe the reason why orange was my preferred colour of balloon during that time of my life.
The one flavour of sweet I have never been able to stand however, is banana. I enjoy eating the fruit on its own, in smoothies or even luxuriously accompanied with ice cream and lashings of chocolate sauce in a split, but present to me a banana lolly and I will enquire if I have any other choices.
This was the reason why I was a bit dubious as to attempting this recipe when I saw that it called for banana chips. Sure, I could have left them out, but I’ve been gradually opening myself up to tasting foods I have either never tried or have an irrational childish dislike for. But upon trying a chip when purchasing a packet for this recipe, I was astonished at how much I liked it. Crunchy, not too sweet and utterly true to the taste of real banana, it made this great muesli recipe an absolute winner. It’s like ANZAC biscuits for breakfast.
The original recipe I found on Taste.com.au, however I have dramatically modified the recipe that it’s virtually my own creation.
You will need:
- 200g rolled oats;
- 2 tablespoons of vegetable oil;
- 150g unsalted macadamias, chopped;
- 2 tablespoons white sesame seeds;
- 50g brown sugar;
- 60g moist coconut flakes;
- 2 tablespoons of honey;
- 50g dried banana chips;
- Low-fat Greek yoghurt, berries or other fresh fruit to serve.
Preheat the oven to 180 degrees Celcius. Combine the oats and oil in a bowl, then spread onto a baking tray lined with greaseproof paper. Bake for 10 minutes or until starting to colour, then remove tray from oven.
Return the oats to the bowl, then add the nuts, sesame seeds, coconut, sugar and honey and stir well until combined.
Spread onto the tray and roast for a further 10-15 minutes, until toasty and golden. Cool.
Add the banana chips. Serve with yoghurt and fruit, or store in an airtight container for up to a month. This recipe will make approximately five to six cups of gorgeously crunchy, flavoursome muesli.