Fuel Busy School Mornings with a Delicious Banana Breakfast

As summer winds down and backpacks begin filling with school supplies once again, mornings become a little busier for families everywhere. Between getting everyone dressed, packing lunches, and making it out the door on time, breakfast can sometimes become an afterthought. But starting the day with a nutritious meal is one of the best ways to help children, and adults, stay energized and focused.

That's why this week's OCW Recipe Collection is dedicated to one of the most important meals of the day.

Our featured recipe, Banana and Pecan Granola Bowl with Caramelized Bananas, combines hearty oats, crunchy pecans, sunflower seeds, shredded coconut, and naturally sweet bananas into a breakfast that's both satisfying and full of flavor. Finished with creamy yogurt and warm caramelized bananas, it's a comforting way to begin even the busiest school day.

This recipe is featured from Rainbow Bowls by Niki Webster, published by Sourcebooks. We appreciate the opportunity to highlight recipes from respected cookbooks and culinary authors while sharing fresh meal ideas with our readers.

One of the things we love most about this recipe is its versatility. The homemade granola can be prepared ahead of time and stored in an airtight container, making weekday breakfasts quicker and easier. Pair it with yogurt, fresh fruit, or even enjoy it as a snack throughout the day.

The OCW Recipe Collection was created to bring readers seasonal recipes, family favorites, and everyday inspiration for the kitchen. Whether you're preparing meals for a busy household or simply looking for something new to try, we hope these recipes become part of your own family traditions.

Be sure to look for a new recipe in every edition of Oklahoma's Choice Weekly as the OCW Recipe Collection continues to grow with delicious ideas for every season.

Recipe Source: "Banana and Pecan Granola Bowl with Caramelized Bananas" from Rainbow Bowls by Niki Webster, published by Sourcebooks.

Banana and Pecan Granola Bowl with Caramelized Bananas

Serves 2

2 tablespoons coconut oil

4 tablespoons maple syrup

2 very ripe medium bananas

1 teaspoon almond extract

100 grams (3.5 ounces) oats of your choice

3 tablespoons unsweetened shredded coconut

2 tablespoons ground almonds

3 tablespoons sunflower seeds

3 tablespoons chopped nuts, such as hazelnuts or almonds

40 grams (1.4 ounces) pecans

Pinch of sea salt

For the caramelized bananas

2 unpeeled bananas

1 tablespoon coconut oil

To serve

 Coconut yogurt

1 teaspoon maple syrup (optional)

 Pinch of thyme (optional)

Preheat the oven to 180 C (350 F).

Blend the coconut oil, maple syrup, bananas, and almond extract in a blender until smooth.

Add all the dry ingredients to a large bowl and mix well. Add the wet mixture to the bowl and stir well to combine.

Line a large baking tray with baking paper and then tip the granola mix on to the tray and flatten out. Bake for 25  minutes, until starting to brown. Carefully flip over on the tray, then return to the oven and bake for a further 15 minutes (until you get a nice brown color).

Leave to cool before breaking into smaller chunks, then store in an airtight container for up to 1 week (if not eating straight away).

To make the caramelized bananas, chop off the top end of each of the bananas, then carefully slice through the middle lengthways. Now, peel the bananas.

Melt the coconut oil in a pan on medium heat. Add the banana slices and fry in the oil on one side for 1 to 2 minutes until browned, then flip over to caramelize the other side for another 1 to 2 minutes.

Serve the granola with yogurt, caramelized bananas, a drizzle of maple syrup, and a pinch of thyme if you fancy.