Peanut Butter Banana Granola

[social_buttons]

My boyfriend loves to have granola for breakfast every morning. But the store-bought stuff is either super expensive or has a suspiciously long ingredient list.

To reduce our grocery bills and help him eat healthier, I started making a batch of granola each week. It only takes about five minutes to put together and needs just 30 minutes in the oven (plus it will make your kitchen smell delicious).

Here’s the recipe for his favorite flavor of granola: peanut butter banana. The nut butter is the secret for a truly granola-ey texture – clusters of oats, nuts, and honey rather than flat, toasted cereal.

  • 6 cups of old-fashioned rolled oats (not quick-cooking or instant)
  • 1 cup of walnut halves and pieces
  • 1 cup of slivered almonds
  • 1 cup of shredded coconut
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cloves
  • Dash of salt
  • 1/2 cup of natural, salted peanut butter
  • 1/2 cup of honey (or maple syrup)
  • 2 teaspoons of vanilla extract
  • 1 cup of unsweetened banana chips

Heat the oven to 325 degrees. In a large bowl, combine the oats, nuts, coconut, and spices. Set aside. Combine the peanut butter, honey, and vanilla in a smaller bowl and blend well using a fork. Add the peanut butter mixture to the oat mixture and stir to combine, using a large spoon or your hands.

Spread the mixture evenly on a rimmed baking sheet. Bake for 30 minutes, stirring every 10 minutes to prevent the peanut butter from burning (flipping the granola over with a spatula works well because the peanut butter tends to burn from the bottom-up). While the granola cooks, crumble the banana chips.

Remove the pan from the oven, stir the granola, and set on a rack to cool. Add the crumbled banana chips. Stir the granola once in a while it comes to room temperature. Don’t judge the taste of the granola while it’s hot – the flavor develops as the granola cools (it tastes best the next day). Transfer to a sealed container and store in the refrigerator for up to one month.

Makes 8-9 cups.

(For a peanut-butter-and-jelly version of this granola, substitute 1/2 – 1 cup of dried blueberries or cherries for the banana chips.)

Related posts:

Image courtesy of The Messy Chef via a Creative Commons license.

Written by rachelshulman

3 Comments

Leave a Reply
  1. This looks and sounds amazing. I think I’ll try it with other dried fruit as I’m not a huge fan of banana chips – raisins, cranberries, blueberries, etc, all would be good – or if you’re feeling naughty – vegan chocolate chips! YUM!

2 Pings & Trackbacks

  1. Pingback:

  2. Pingback:

Leave a Reply

Your email address will not be published. Required fields are marked *

Monsantophobia: Sustainability Concern or Wealthy Convenience?

How Guayaki Yerba Mate Made Me Rethink Canned Tea