Brace yourselves, people.
This granola is SO GOOD and will not last long in your pantry. I made this recipe on accident a few months ago when I had all the necessary ingredients for banana bread, but didn’t have baking powder. So I went ahead and made this granola, but never wrote it down…until now!
This vegan, gluten-free and oil-free granola has the same warmth of banana bread but has the crunch of traditional granola. It’s loaded with whole, plant-based ingredients and would be the perfect snack, breakfast, or garnish for a dessert.
I love how the baked banana gives a natural, caramely flavor. And almond butter paired with maple syrup can only be a good thing.
Banana Bread Granola
2 cups rolled oats (gf if necessary)
1 large ripe banana, mashed
1/4 cup maple syrup
1/4 cup almond butter
1 tbsp cinnamon
1 tsp vanilla extract
1/2 tsp salt
1/2 cup pecans, chopped
1/4 cup pumpkin seeds/pepitas
3 dates, chopped (optional)
Preheat oven to 325F. In a large bowl, mix together the oats, cinnamon, salt, optional dates and nuts/seeds of your choice.
In a separate bowl, combine the mashed banana, maple syrup, almond butter and vanilla. Once mixed together, combine with the dry mixture. Press onto a lined baking sheet, flattening the granola as best you can. Bake for 15 min, flip the granola, and then bake again for another 10-15 minutes, or until golden brown.
LET IT COOL. This will help it crisp up even more ! Store in an airtight container for up to a week.