Banana Nut Granola

I’m going through a granola phase. Instead of making a 5 minute stove top granola, I spent the time making a big batch of Banana Nut Granola.

It’s clumpy, nutty and has no added sugars. It’s sweetened only with 3 ripe bananas which give it the perfect amount of sweetness for me. If you’re looking to cut down on sugar as much as possible, then make sure to use a peanut butter that doesn’t have sugar added to it – that’s what I chose, and I didn’t feel like it was missing anything. If you like your granola on the sweeter side, you can add a tablespoon or two of honey or maple syrup.

It makes about 7 cups of granola which keeps well at room temperature in a sealed container; which means it can last a few weeks… or a day depending on your level of snackage.

Other ideas to alter the recipe without changing it is to use almonds or walnuts instead of pecans; and to use chocolate chips instead of the cacao nibs. If you’re using chocolate chips, make sure the granola has cooled down completely before adding them, so they don’t melt.

Banana Nut Granola

This banana nut granola recipe makes enough to last a week and is a healthier alternative to store bought granola. It has no added sugars and can easily be made gluten free.

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Course Breakfast, Snacks

Cuisine Refined Sugar Free, Vegan

Servings 7 Cups

Ingredients

  

• 1/2 C peanut butter
• 1/4 C coconut oil
• 1 tbsp vanilla extract
• 1/4 tsp Salt
• 3 ripe bananas
• 5 C rolled oats
• 1/2 C pecans chopped
• 1/4 C cacao nibs

Instructions

 

• Preheat the oven to 180°C and line a baking tray with baking paper
• Melt the coconut oil and peanut butter in a small pan over a low heat. Remove from stove and set aside.
• Peel the bananas and mash them up with a fork or blender. Add them to a medium mixing bowl and add vanilla and mix well. Add the coconut oil and peanut butter and mix well.
• Add rolled oats and salt to the wet mixture, mixed well. Let it stand for 10 minutes – this helps the oats absorb the flavour.
• Spread the mixture evenly on the pan and bake for 20 minutes, mixing the granola a few times for a more even bake.
• Remove from oven and add the cacao nibs and pecans to the granola. Bake for another 5 minutes. Remove and allow to cool completely.
• Once cool, store in an airtight container for up to a week. 1. To make this granola gluten free use gluten free oats 2. Sub the peanut butter for any nut butter 3. Sub the pecans for almonds or walnuts (Peanuts could also work and are much cheaper) 4. Use chocolate chips instead of cacao nibs.

Notes

1. To make this granola gluten free use gluten free oats
2. Sub the peanut butter for any nut butter
3. Sub the pecans for almonds or walnuts (Peanuts could also work and are much cheaper)
4. Use chocolate chips instead of cacao nibs.

Adapted from here

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