Gluten Free Banana Bread Granola
by: claire cary
This banana bread granola is clustery, gluten free, and tastes just like banana bread! It's perfect on top of smoothies, with yogurt, or on it's own as cereal. It's a delicious vegan snack or breakfast that is made with simple ingredients.
Ingredients
Wet
- 1 cup mashed banana about 2 medium bananas
- ¼ cup almond butter
- ¼ cup maple syrup
- ¼ cup brown or coconut sugar
- 3 tablespoons unsalted butter or refined coconut oil melted
- 1 teaspoon vanilla
Dry
- 4 cups rolled oats
- 1 cup chopped nuts of choice I used walnuts and sliced almonds
- 2 teaspoons cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Mash the bananas into a large mixing bowl.
- Add the melted coconut oil or butter, maple syrup, almond butter, vanilla, and coconut or brown sugar. Mix well.
- Add all remaining ingredients and mix together.
- Add to a baking tray lined with parchment paper and spread evenly.
- Bake for 45 minutes, stirring halfway.
- Turn the oven off and let sit another 20 minutes to crisp. This granola takes longer to crisp than most because of the banana, so letting it sit in the off oven will help it crisp without burning!
- Remove from the oven, let cool and then break apart into clusters. Serve with yogurt, on top of a smoothie or enjoy as a snack!
Notes
This granola will store in an air tight container for up to 2 weeks.
The longer you let the granola sit in the oven while it is off, the crispier it will get.
The almond butter can be subbed for any other nut or seed butter.
Serving: 0.5cup / Calories: 250kcal / Carbohydrates: 30g / Protein: 5g / Fat: 11.3g / Fiber: 4.4g / Sugar: 10g
