Banana Crumble & Quinoa Crisps Single

Banana Crumble

Whole Rolled Oats (Cane
Sugar, Expeller Pressed Canola Oil, Rice Flour, Cornstarch, Almonds, Honey,
Salt, Natural Flavor, Barley Malt Extract, Spices), Organic Dried Banana (Tapioca
Syrup), Organic Quinoa

Allergens

Contains: wheat, almonds.
May contain other tree nuts.

Made with non-GMO granola

Serving size: 76g (2.7 oz) · 3 servings per container

Full serving — 76g (2.7 oz)
Calories 290 · Total Fat 4.5g · Saturated Fat 0.5g · Trans Fat 0.5g · Cholesterol 0mg · Sodium 5mg · Total Carbohydrate 54g · Dietary Fiber 7g · Total Sugars 8g · Added Sugars 0g · Protein 9g · Vitamin D 0mcg · Calcium 40mg · Iron 3.9mg · Potassium 370mg

Snack serving — 38g (1.35 oz)
Calories 145 · Total Fat 2.25g · Saturated Fat 0.25g · Trans Fat 0.25g · Cholesterol 0mg · Sodium 2.5mg · Total Carbohydrate 27g · Dietary Fiber 3.5g · Total Sugars 4g · Added Sugars 0g · Protein 4.5g · Calcium 20mg · Iron 1.95mg · Potassium 185mg

Full-serving values are as printed on the jar; snack values are half a serving.

Great on yogurt, with your favorite milk, on cottage cheese or straight from the jar. Here are three more ways to use it.

Banana Bread with Granola Crumble Top

75 min · 1 loaf (about 10 slices). Classic banana bread with a crunchy granola lid.

Ingredients

• 3 very ripe bananas, mashed (about 1 1/4 cups)
• 1/3 cup butter, melted
• 2/3 cup brown sugar
• 1 large egg
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 cups all-purpose flour
• 1/2 cup Kin Kitchen Banana Crumble, for the batter
• Crumble top: 3/4 cup Kin Kitchen Banana Crumble, 1 tbsp melted butter, 1 tbsp brown sugar

Steps

1. Heat the oven to 350°F and grease a 9x5-inch loaf pan.
2. Stir the mashed bananas and melted butter together, then mix in the sugar, egg and vanilla.
3. Sprinkle in the baking soda, cinnamon and salt and stir. Add the flour and stir just until no dry streaks remain.
4. Fold in 1/2 cup granola and pour the batter into the pan.
5. Toss the crumble-top ingredients together, scatter over the batter and press in lightly.
6. Bake 55–65 minutes, until a toothpick comes out clean. If the top browns too fast, tent with foil after 40 minutes.
7. Cool 15 minutes in the pan before slicing.

Frozen Chocolate Banana Bites

15 min + 1 hr freeze · About 24 bites. Dipped in dark chocolate and rolled in granola. Kids can help.

Ingredients

• 3 bananas, sliced into 1/2-inch rounds
• 3 tbsp peanut butter (optional)
• 3/4 cup dark chocolate chips
• 1 tsp coconut oil
• 2/3 cup Kin Kitchen Banana Crumble, lightly crushed

Steps

1. Line a baking sheet with parchment.
2. For sandwich bites, spread a little peanut butter between two banana slices. Otherwise use single slices.
3. Melt the chocolate with the coconut oil in 30-second bursts, stirring between each.
4. Dip each bite halfway in chocolate, then roll the chocolate side in the crushed granola.
5. Set on the sheet and freeze at least 1 hour. Store in a freezer bag for up to 1 month.

Breakfast Banana Split

5 min · Serves 1. Dessert for breakfast that's actually a balanced bowl.

Ingredients

• 1 banana, split lengthwise
• 3/4 cup cottage cheese or Greek yogurt
• 1/4 cup berries or sliced strawberries
• 1 tbsp peanut butter, warmed
• 1/3 cup Kin Kitchen Banana Crumble
• 1 tsp honey and a pinch of cinnamon

Steps

1. Lay the banana halves along the sides of a shallow bowl.
2. Add two or three scoops of cottage cheese or yogurt down the middle.
3. Top with berries, drizzle with peanut butter and honey, and finish with the granola and cinnamon.

See all 18 recipes for every flavor

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