Granola is usually one of those foods disguised as healthy, but is actually filled with tons of hidden added sugar and fat. I’ve recently been experimenting with different alternatives to the traditional versions with oil and sugar as the main ingredients. It’s super easy to make yourself, and that way you know exactly what’s in it. You can make a big batch, and when stored properly in an air tight container (mason jars are great for this!), it can last several weeks.
This granola recipe is by far my favorite one yet. It uses mashed banana as a binder instead of oil, and also serves as a natural sweetener as well.
Oil-Free Banana Nut Granola
makes about 12 1/4 cup servings
1-2 bananas, mashed (depending on the size)
1/2c asst. nuts (I used walnuts and TJ cinnamon almonds)
1-2 scoops vanilla protein powder + couple tbsp of water (I used Perfect Fit)
1/4 cup unsweetened coconut flakes
1 tbsp almond butter, heated for 30 seconds in the microwave
Vanilla extract, cinnamon, nutmeg (to taste)
1. Preheat oven to 350.
2. Combine all ingredients (except coconut flakes) in a large mixing bowl.
3. Spread the mixture out thin on baking sheet.
4. Bake for 15-20 minutes and then sift every 5-10 minutes until it is golden brown and crunchy.
5. Sprinkle the remaining coconut flakes on top, and bake for an additional 1-2 minutes.
Perfect for topping on a smoothie bowl!