Breakfast Banana Split with Corn Thins Granola
To make the granola, preheat a fan forced oven to 150ºC. Line a large baking tray with baking paper.
Combine all ingredients in a large bowl, mix very well to coat all the dry ingredients with maple syrup. Spread in an even layer over the prepared tray and bake for 15 mins.
Remove tray from the oven, use a spatula to gently mix the granola then return to the oven for a further 15 mins until crispy and golden. Allow to cool on the tray then roughly break the granola into large chunks.
Scatter the cut sides of the banana with caster sugar and grill in the oven until the sugar becomes golden and caramelized (watch this closely as it can burn quickly!).
Serve caramelized banana with a yoghurt, granola and passionfruit.
*Extra granola can be stored in an airtight container in the cupboard for 1 week. Delicious served with milk and any other fruit.
1 banana, cut lengthways
1 tbsp caster sugar
1 tbsp vanilla Greek yoghurt
1 passionfruit
CORN THINS GRANOLA ingredients
100g rolled oats (wheat free)
5 Original Corn Thins slices, roughly broken up
120g seeds and nuts (we used pepitas, flaked almond, chia and hemp)
40g coconut flakes (unsweetened)
1 tsp ground mixed spice
100g chopped dried fruit (we used figs, apricot and pear)
Pinch of sea salt
100g maple syrup
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
