For stress-free mornings, homemade granola is a great idea.
This granola will keep for two to three weeks in an airtight container, and you can refreeze the banana ice cream, so make the components ahead of time. It’s also fine to use shop-bought granola, of course.
Peanut butter breakfast sundae
For the granola:
55g mixed nut pieces
½tsp ground cinnamon
85g peanut butter
1tbsp black treacle
1tbsp agave syrup
1½tbsp coconut oil (or vegetable oil)
1tsp vanilla extract
For the banana ice cream:
2 bananas, peeled, chopped and frozen overnight
50g blueberries, plus another 100g to top the sundaes, washed
¼tsp vanilla extract
A little almond or coconut milk
To serve (optimal):
Toasted chopped hazelnuts
A drizzle of agave syrup
1. Make the granola first. Heat the oven to 160°C fan/350°F/Gas Mark 4.
2. In a bowl, mix together the oats, nuts, cinnamon and salt.
3. In a saucepan, combine the peanut butter, black treacle, agave syrup, coconut oil and vanilla extract. Warm it on the hob to ensure the ingredients soften and mix fully together.
4. Pour the peanut butter mixture into the oat mixture and stir until fully combined.
5. Line a baking tray with baking parchment and spread the mixture out on it. Bake for 18–20 minutes, stirring halfway through.
6. Remove from the oven and set aside to allow it to crisp up as it cools completely.
7. Now, blitz the frozen bananas with 50g of the blueberries and the vanilla extract until smooth, adding just enough milk to help it break down and form a smooth soft-serve mixture.
8. Assemble your sundae by layering the granola and banana ice cream. Top with the remaining blueberries and the hazelnuts, plus a drizzle of agave syrup if you would like a little more sweetness.
The Official Veganuary Cookbook by Veganuary is published in hardback by Harper Collins, priced £22. Photography by Lizzie Mayson