I can’t believe I didn’t think this one up sooner – Banana Granola! I’m a huge fan of the flavors in banana bread. So much so that I created a Banana Bread Smoothie for those mornings when I’d love a slice of freshly baked banana bread, but don’t have the time to make it. And now I have Banana Granola too!
This Banana Granola recipe is just as easy to throw together as my other gluten-free granolas, Apple Pie Granola and Pumpkin and Spice Granola, and you are going to love how your house smells like freshly baked banana bread.
There are several reasons that I’m a huge fan of homemade granolas. First off, you control the ingredients and you can freely substitute in a nut or seed based on your likes and what is available. You can also use organic ingredients if you choose.
Secondly, my recipes call for soaking your nuts and seeds before assembling and dehydrating the granola. This makes for easier digestion and what I think is a better flavor. If you are not familiar with soaking nuts and seeds, hop over to this post to learn more.
The third reason homemade granolas rock is quantity! Each of my recipes generally fills up four to five quart size mason jars. Granolas keep well for a long time in your pantry and are a great go-to for a quick breakfast or an on-the-go snack. We take granola on road trips, when we spend the night at our summer cottage, and when we go on picnics.
This is the first time I’ve put bananas in my dehydrator and I was really pleased with the results. Crispy granola chunks with slightly soft and chewy banana pieces. Spiced with cinnamon, this Banana Granola is perfect for all you banana bread lovers!
- 2 cups raw slivered almonds
- 2 cups raw chopped pecans
- 2 cups raw chopped walnuts
- 1 cup raw pepitas (pumpkin seeds)
- 1 cup raw sunflower seeds
- 1 Tablespoon sea salt
- 4 bananas, 3 mashed and one diced (For SCD-legal, use brown spotted bananas.)
- 1/2 cup almond flour
- 1/4 cup chia seeds ground in a spice grinder or 1/2 cup chia meal (You can substitute flax seed if you prefer.)
- 1 cup finely shredded coconut
- 1 cup coconut flakes
- 1 Tablespoon cinnamon
- 1/2 teaspoon sea salt
- 1 Tablespoon vanilla extract (For SCD-legal, either leave out the vanilla extract or use the seeds of one vanilla bean.)
- Place the almonds, pecans, walnuts, pepitas, and sunflower seeds in a large bowl with the Tablespoon of sea salt. Add enough filtered water to cover the nuts by at least an inch. Let the nuts soak for about 12 hours.
- Drain the nuts and rinse with cold water.
- Add the nuts along with the rest of the ingredients to a large bowl and mix until well combined and clumpy.
- Place the granola on your dehydrator trays lined with screens.
- Dehydrate at 105 degrees for 12-16 hours or until crisp.
- Store in air tight glass containers.
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