Tuesday, November 25, 2014

Banana-dark-chocolate-granola from #LifeIsMessyKitchen

I look forward to weekends because when the boy is around the house I can take the time to go back to the kitchen and make recipes that are just a tiny bit more laborious or, even if easy, take a little bit more attention (like checking the oven every 8 minutes).

This weekend I was really excited to try Mayi's Maple syrup-dark-chocolate-banana granola. It was actually relaxing to spend Sunday morning in my pijamas, calmly concentrated in chopping nuts, mixing liquids and then waiting like a child for magic to happen in the oven.

This recipe comes from Mayi Carles and her amazing team's new cooking book: Life is Messy Kitchen. It is full of Mayi's beautiful, funny illustrations and has been fully photographed by Marcela Macias, one of my first-ever "internet" friends who has been with me during hard and happy times. I  first found her travel-blog, 'Diario de una Trotamundos' (bring it back!!), from which she switched to 'The Celebration Girl' which has fully blossomed and inspired her to launch her photography business.* The book is full of mostly vegetarian, some raw, recipes from lunch, to dinner, breakfast, snacks or sauces and is all about making healthy eating fun and delicious.

So, on to the recipe, you will need:

3 cups rolled oats
1/2 cup almonds
1/2 cup pecans
1/2 cup pumpkin seeds
1/2 cup coconut flakes
a pinch of salt
1/4 cup + 1 spoon maple syrup
1/4 cup + 1 spoon coconut oil (melted)
1/2 teaspoon vanilla extract
3 ripe bananas (mashed)
1/2 cup dark chocolate (chopped)

What to do: 

Preheat oven to 400 F (~ 200ºC). Chop the almonds (or be lazy and buy them sliced), pecans and cashews. In a large bowl mix the oats, almonds, chopped pecans and cashews, pumpkin seeds, coconut flakes and salt. In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract and bananas. Next, mix the dry ingredients with the wet until everything is homogenous. Prepare a baking tray with baking paper and spread the granola mixture flat and even. Bake for 25 minutes, checking it at 8 minute intervals where you need to take out the granola and turn it around. Bring it out of the oven and let it cool completely before adding the chocolate and storing into air-tight containers. Voilà, you are ready to enjoy! We've been having it for breakfast and it is delicious. It would make for excellent homemade holiday presents too!


*I want to make clear that this is not a sponsored post. I jumped at the chance to be one of Mayi's book launch ambassadors because I really admire her work, her happy spirit, her contagious joy and her "nobody-is-going-to-stop-me" attitude.

And I will promote loud and clear any and all work of Marcela, but I am not even sure it is necessary, her photos speak for themselves. If you would like to see a sneak peek of the book, here it is. 


  1. Replies
    1. It is ! And you are in Canada, you should absolutely try it!

  2. Qué rico se ve, quiero y también quiero una mañana en pijama para hacerla jaja. Lindo fin a los tres. Por cierto, ojalá algún día ese libro con las fotos de Marcela sea "conseguible" por aquí o cuando logré ir, porque se ven lindas las fotos y si todas las recetas están como la granola ya quieroooo.

    1. Ya es tiempo de mañanas de Domingo en piyama! (Que Carlos me diga si los días de la semana se escriben con mayúsculas o no, porque estoy confundida).

      Yo también muero por el libro impreso, las recetas estan buenísimas, hice también el Avo-pesto (aguacapesto?) y lo use para salsa de una ensalada fría de pasta con jitomate, brócoli y huevo cocido y quedo super deli!

      Un abrazo!

    2. Ah y creo que será relativamente fácil de conseguir el libro, se puede pedir directamente en la página del libro de Mayi (lifeismessykitchen.com) y se enviará a todo el mundo. No sé si también utilizarán páginas como Amazon para distribuirlo. La versión impresa sale en Marzo.

  3. Hi Amanda!

    Thanks so much for sharing your experience with this recipe! I've never made granola before, but have always wanted to, and after finding Mayi's recipe and your blog post, I'm thinking a Saturday spent in the kitchen experimenting with flavors is much needed. Do you have any suggestions or favorite flavor combinations for your granola?

    Love the gif in this post too, and glad you were able to participate in the Virtual Potluck!

    <3 Raven

    1. Hi Raven, Thanks for commenting. This is the second time I make granola, and I think you can really go creative.

      I think the trick is to gather a bunch of nuts / seeds of your choice + the oats (millet flakes can also be used).

      Then for the liquids use something fruity (another recipe I tried used orange juice instead of the mashed bananas) and something sticky and sweet (maple syrup or honey).

      With the rest, you can adjust flavors, the other recipe I tried used the zest of an orange and powdered ginger.

      And then, once the granola is cool and ready you can add extra's (raisins, dried apricots, mangos, apples, the bits of chocolate...).

      It is so satisfying to make and enjoy something like this!

      I'll visit you now.

      BTW; the first time I made granola it was within Marcela and Claire's "Happy Breakfast Detox's Challenge". The inscriptions are now open and it starts this Monday (you get 5 recipes, one for each day of the week, plus a really fun support group).


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