I promise, I will get to this granola in a sec 🙂 …
If you’re a decently regular reader here, you may know I recently moved to Florida. Back in July, I shared celebratory key lime pie bites (btw, I’ve located key limes down here, woohoo!) with you while announcing I’d be heading to the sunshine state to begin a doctoral program. I’ve been meaning to share a few more details every since then, but life has been fairly chaotic for me between European travels and moving 20 hours away. 🙂
When I’m not having a blast baking cookies with Greek yogurt, my main passion in life is sports. I don’t just mean running and
obsessing over watching Syracuse basketball — no, I’m (oddly?) fascinated with sports marketing, sponsorship, consumer behavior, etc. I began researching doctoral programs last summer and, fast forward to this past spring, I was offered a great opportunity to study at Florida State University. A quick visit and a lot of pro/con lists later, I decided to take the plunge and go for it. I love New York and love being near my family, but a few years of my life in Florida can’t be too bad. 😉
Anyway, today is my first official day of school! I’m nervous but excited, and mostly very honored to have the opportunity to study something I’m so passionate about. I’m not sure where this will take me in the future, but in the meantime, I’m going to try to enjoy the process as much as possible.
As for this blog, I’m hopeful that it won’t change much as I bury myself in studying and researching over the next few years. I’m pretty sure baking a batch of cookies every now and then will be good for my sanity as a doctoral student — right, Erin?! Plus, if this whole school thing doesn’t work out, I need to keep my baking skills sharp so Kris and I can launch our bakery in Portland. 😉
OK, enough rambling. Let’s move on to something else… something crunchy!
Did you guys know today is National Banana Lover’s Day? Ha, crazy right? Well, according to this website it is. So we must celebrate. 🙂
I mentioned last week I’m dealing with lots of overripe bananas these days, and I’m also becoming increasingly dependent on quick snacks. My favorite as of late (no surprise?) is Greek yogurt, with granola on top. I don’t mind buying granola at the store (Earth Fare makes delicious granola — in the bakery section!) but it’s so easy (and cheap!) to make my own, so I often do. Anyway… I grabbed my super-ripe bananas and a few other ingredients and in no time, was snacking on this banana nut granola.
You can dress up this granola even more by tossing in some chocolate chips at the end, or even adding chopped nuts to the mix. Really, do what you want with it, just make sure the bananas are there, if you love ’em. 🙂
[print_this]Banana Nut Granola
For the serious banana lover — crunchy granola with a strong banana and subtly nutty flavor. Make the granola your own by adding chocolate chips, dried fruit, or nuts.
Prep time: 5 minutes
Cook time: 30 minutes
Makes about 2 cups
- 1 medium overripe banana, mashed
- 3 tablespoons creamy peanut butter
- 1 tablespoon honey (optional)
- 1 1/2 cups rolled oats
Heat the oven to 300 degrees F. Line a large baking sheet or pan with parchment paper.
In a small mixing bowl, stir the banana, peanut butter, and honey until mixed well. Add the oats; toss until coated.
Spread the mixture onto the prepared pan, making sure to separate any clumps (make them whatever size you like). Bake 30 minutes, stirring occasionally, until the granola is toasted and light golden brown. Allow the granola to cool completely before storing in an airtight container.[/print_this]