It's Sunday afternoon and you're thinking you should prep a few things for grab 'n go convenience for the upcoming week. This delicious granola recipe comes together in a snap (albeit you'll have sticky fingers afterwards). Come Monday morning, when you scoop a few spoonfuls of this fresh and protein-rich granola over your plain yogurt, you'll be smiling at your quick thinking and doing. Ready, set, go.
Crunchy Banana Granola
- 3 cups rolled oats
- 1/2 cup raw almonds, coarsely chopped
- 1/2 cup raw pumpkin seeds
- 1/4 tsp vanilla extract or ground vanilla bean powder
- 1 pinch Himalayan pink salt
- 3 tbsp coconut oil, room temperature
- 3 tbsp maple syrup, liquidy honey or coconut nectar
- 2 very ripe bananas, peeled and broken into smaller pieces
- 2 tbsp raisins
Making granola mixture...
In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth. Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy.
Prepare via Dehydrator (vegan and raw)
Spread granola mixture over several dehydrator plastic tray liners and dehydrate at temperatures under 118 degrees F for 8-10 hours or overnight (hmmm, what smells so good in here?)
Prepare via Heated Oven (vegan, but not raw)
Preheat the oven 400°F and line a baking tray with baking paper. Spread granola mixture in an even layer on the baking tray. Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon. Cool completely before storing.