The Gracious Pantry

Need a gluten free, dairy free, and lacto ovo vegetarian side dish? The Gracious Pantry could be an awesome recipe to try. For 80 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 7 servings with 394 calories, 10g of protein, and 5g of fat each. 12 people were glad they tried this recipe. If you have bananas, oats, ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The Gracious Pantry. Overall, this recipe earns a great spoonacular score of 86%. If you like this recipe, you might also like recipes such as The Gracious Pantry, The Gracious Pantry, and The Gracious Pantry.

Servings: 7

 

Ingredients:

2 cups dehydrated bananas

1 tbsp. ground cinnamon

1 tsp. ground nutmeg

1/2 cup honey (maple syrup works too)

6 cups traditional oats (gluten free certified if needed)

1 cup unsweetened apple sauce

Equipment:

mixing bowl

oven

baking sheet

Cooking instruction summary:

Pre-heat oven to 325 F.In a large mixing bowl, combine all the ingredients and stir well to coat the oats thoroughly with the apple sauce, honey and spices.Spread the oats out evenly over an ungreased cookie sheet.Break apart any clumps you see and try to get it in a single layer as much as possible. Clumps make it harder to bake it evenly.Bake for 45-55 minutes or until the oats have a nice golden color to them and sound dry when you stir them on the sheet.Make sure you stir at least twice during the baking process to ensure even baking. I forgot and ended up with a portion of them burnt. Stirring is important.Remove from oven and allow to cool completely.Transfer to an air-tight storage container and keep in the fridge for freezer for up to 2 months.Store bananas separately and add as needed. You can stir them in with the granola before storing, but if there is any moisture at all left in the granola, your bananas could get moldy and yucky. So its best to store them separately.Eat with a little milk poured over the top!

 

Step by step:


1. Pre-heat oven to 325 F.In a large mixing bowl, combine all the ingredients and stir well to coat the oats thoroughly with the apple sauce, honey and spices.

2. Spread the oats out evenly over an ungreased cookie sheet.Break apart any clumps you see and try to get it in a single layer as much as possible. Clumps make it harder to bake it evenly.

3. Bake for 45-55 minutes or until the oats have a nice golden color to them and sound dry when you stir them on the sheet.Make sure you stir at least twice during the baking process to ensure even baking. I forgot and ended up with a portion of them burnt. Stirring is important.

4. Remove from oven and allow to cool completely.

5. Transfer to an air-tight storage container and keep in the fridge for freezer for up to 2 months.Store bananas separately and add as needed. You can stir them in with the granola before storing, but if there is any moisture at all left in the granola, your bananas could get moldy and yucky. So its best to store them separately.Eat with a little milk poured over the top!


Nutrition Information:

Quickview
393k Calories
9g Protein
4g Total Fat
81g Carbs
30% Health Score
Limit These
Calories
393k
20%

Fat
4g
7%

  Saturated Fat
0.91g
6%

Carbohydrates
81g
27%

  Sugar
29g
32%

Cholesterol
0.0mg
0%

Sodium
6mg
0%

Get Enough Of These
Protein
9g
20%

Manganese
2mg
143%

Fiber
9g
37%

Phosphorus
298mg
30%

Selenium
20µg
30%

Magnesium
110mg
28%

Vitamin B1
0.34mg
23%

Iron
3mg
19%

Zinc
2mg
18%

Copper
0.33mg
17%

Potassium
449mg
13%

Vitamin B6
0.24mg
12%

Vitamin B5
0.96mg
10%

Vitamin B2
0.16mg
9%

Folate
32µg
8%

Vitamin B3
1mg
6%

Calcium
52mg
5%

Vitamin C
4mg
5%

Vitamin E
0.42mg
3%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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