In a small saucepan, combine gelatin and cold water and let sit to soften for about 2 minutes.

Turn heat on to low and cook until gelatin is dissolved, about 1 minute. Remove from heat.

In a medium saucepan over medium high heat, combine heavy cream, half-and-half, and sugar and bring to a boil.

As soon as mixture begins to boil, remove saucepan from heat and stir in cream cheese, maple syrup or extract, and gelatin mixture.

Mix very well to blend in cream cheese. Cool to room temperature.

Coat 6 6-oz. ramekins with cooking oil (you could also use ½ cup muffin tins or martini glasses) and fill them evenly with the cream mixture. Cover all ramekins with plastic wrap and place in fridge to chill 4-6 hours, or overnight.

When ready to serve, run a sharp knife around the edges of the ramekins so the custard loses suction. Place custards onto plates or in bowls.

Serve with banana slices and ½ cup granola.

Pre-heat oven to 325 degrees.

Line a rimmed baking sheet with parchment paper.

In a small saucepan over medium-low heat, combine canola oil and honey. Remove from heat, add the vanilla and cinnamon and set aside.

In a large mixing bowl, combine light brown sugar, old-fashioned oats, shredded coconut, chopped pecans, sliced almonds, pumpkin seeds, and dried cranberries. Mix well.

Stir in the oil and honey mixture, until oats are well-coated.

Spread granola on a baking sheet and bake until just lightly browned, about 25-30 minutes. Be sure to stir mixture halfway through baking to ensure granola cooks evenly.

Remove from oven and let cool. Once cool, break granola up.