I am intent upon making granola a healthy food again!
After all granola should be healthy with the main ingredients being oats and nuts – but for some reason it often has absurd amount of oil and sugar added to it. Well done, granola manufacturers. I see you.
In this recipe you will find a way to make your granola in a healthy, nutritious fashion. And trust me, your taste buds will be dancing.
One thing I adore most about granola is its versatility. You can just eat it by itself as a snack (as I often do in my mason jar on the go), or eat it with nut milk, or stir it into yogurt (my favorite with this granola is cashew or coconut), add it to a fruit salad, etc. This week, I’ve added it to bowls of fruit and yogurt, and made a breakfast parfait. Check out my video below featuring this recipe as a star component of one of my easy vegan breakfast recipes.
This banana granola is super easy to make, and tastes like banana bread in a bowl. It has the perfect balance of a chewy and crunchy consistency (my fav).
For some extra protein, try adding in some almond butter (or another nut butter). This should also result in a crunchier granola with more clusters or chunks. If you are on the candida cleanse like me, buy roasted almond butter or make it yourself. Roasting the nuts kill of germs and mold. Stay away from peanut butter and cashew butter until your cleanse is over, as these nuts have high mold content.
Question of the Day
Do you have a favorite way to eat granola?
Please share in the comments below! Now... Let's get to making some granola goodness!
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- 1 tablespoon ground flax
- 2 tablespoons water
- 1 very ripe banana
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon monk sugar (or to taste)
- 1/2 teaspoon chia seeds
- 2 cups gluten-free organic rolled oats
- ⅓ cup shredded coconut
- ⅓ cup chopped walnuts and pecans
- 1 teaspoon coconut oil (for the pan)
- Preheat the oven to 340°F (170°C). Line a large baking tray with compostable parchment paper (zero waste) OR lightly oil your pan with coconut oil.
- Whisk together the flaxseed meal and water in a large bowl. Let sit for 5 minutes.
- Add the banana and mash throughly. Mix in the cinnamon, nutmeg, vanilla extract, xylitol and salt. Stir in your oats, shredded coconut, pecans and walnuts, and mix until well (don't be afraid to use your hands).
- Transfer the mixture to the baking tray. Spread out evenly. Bake for 22 - 28 minutes, mixing the granola (gently) with a fork at the 10 minute mark. Allow the granola to cool before digging in.
- Once cooled, store in an airtight container. My tool of choice: a mason jar. Enjoy with yogurt and fruit as I did in my recipe video below, or just by the handful.