June 13, 2015 by Tammy
I looked at many, many granola recipes to help me as I developed this recipe. I wanted one that was vegan (since our diet is primarily vegan), free of oil (since we eat sufficient amounts with other meals), free of refined sugars (since goodness knows it’s easy to get too much of that), and gluten-free (for fertility enhancement). The result is a delicious, chewy-crunchy granola with a hint of sweetness and a yummy, nutty flavor. Our 3-1/2-year-old was my taste tester and loved it! I hope you do, too!
Nutty Banana Granola
(Gluten-Free, Refined-Sugar Free, Oil-Free, Vegan)
2 cups rolled oats (I used gluten-free)
1 cup raw buckwheat groats
½ cup whole raw almonds
1/3 C chopped, pitted Medjool dates (about 4 large Medjool dates)
scant 1/2 C Nuttzo Seven Nut & Seed Butter (it was somewhere between 1/3 and 1/2 C, but closer to 1/2 C)
2 medium-large ripe bananas, peeled and chopped
1/2 tsp vanilla extract
½ tsp celtic sea salt
Notes: You could swap the Nuttzo butter for any nut butter you wish, but I highly recommend the Nuttzo!
1. Preheat the oven to 300 degrees F. Line a baking pan with parchment paper.
2. Chop the almonds. Mix the oats, buckwheat groats and chopped almonds in a large mixing bowl and set aside.
3. Place the dates in a saucepan with ¼ cup of water, and cook over medium heat for about 10 minutes, stirring every few minutes to keep the dates from sticking to the pan. Add the Nuttzo to the mixture towards the end of the cooking time. Remove from the heat and add the mixture to a Vitamix or high speed blender with the bananas, vanilla extract, and salt. Process until smooth and creamy. I used the plunger that comes with the Vitamix to push the mixture into the blades, since the mixture is thick.
4. Add the wet mixture to the dry mixture, and mix well. Spread the granola in the parchment-lined pan.
5. Bake for 30 minutes. Remove from oven, and use a fork to chop up into clusters and stir around a bit. Put back in the oven for another 30 – 40 minutes, or until granola is crispy.
6. Remove from the oven and let cool. It will crisp up more as it cools. Store in an airtight container after it has cooled.
7. I like to serve this for breakfast with mixed fruit, hemp/chia/flax seeds and almond milk or coconut yogurt. It would also be a great treat served over banana soft serve or coconut ice cream, or a fun snack all on its own.
Makes about 5.5 cups.
½ cup serving = about 250 calories (Makes 11 servings)
¼ cup serving = about 125 calories (Makes 22 servings)