Serves 4


I know a lot of people like to eat cereal for breakfast, but honestly, even the “healthy” ones are highly processed and often high in sugar.  Here is an interesting article on sugar in cereals.
I have always loved making granola, but abandoned it a while ago when I started avoiding added sugar (even natural sugar including maple syrup and honey).   But recently, I decided to visit granola again to experiment with making a yummy, wholesome one that could replace cereal for people who are trying for a more whole food approach to eating but still love the taste and convenience of cereal in the morning.
Each serving of granola (if you split it into 4) is about 94.3 grams, which is a more than double what the suggested serving of packaged granola is, and you are getting about ¼ of the sugar.  In one organic banana granola I used for comparison a serving was 54 grams and each serving had 8 grams of sugar.  This recipe has 4.5 grams of sugar per serving (and the serving is much larger), and technically, none are from added sugar (since the sweetness all comes from the banana).  I’d say that’s a pretty sweet makeover!!
Now, I know you are going to read this recipe and think “but isn’t the banana going to make it mushy, not crunchy?” Actually, no! The banana just adds the right sweetness, and acts as sort of a binder to give you some nice clusters in your nola.
I used almond butter and sliced almonds because I was out of peanut butter and walnuts, but feel free to sub in whatever nut butter and nuts you like.  Hubby and I also added some dried fruit to the bowl and ate it with some almond milk.  Some fresh fruit would be lovely as well (and would be a more nutritious choice than dried!)
When you put this in the oven the whole house smells like banana bread, and I think you will love this recipe.  When it came out of the oven, I must say, I was pretty proud of this recipe!!


1 Banana (it’s important that it is nicely ripe, you need the sweetness)
2 tablespoons Almond Butter (or peanut butter)
1 tablespoon Olive Oil
½ teaspoon Vanilla
½ teaspoon Cinnamon
2 cups old fashioned Rolled Oats
½ cup Almonds (or walnuts or any other nuts you like!)

Easy Instructions:

  • In a medium bowl add the banana, almond butter, vanilla, cinnamon and oil
  • Mash the mixture with a fork until most big chunks are out (it will be lumpy but you want it mostly smooth)
  • Add the oats and nuts and stir well to coat
  • Bake on a parchment line baking tray at 350° F for 15 minutes
  • Take the pan out of the oven and stir the granola so that it all has a chance to get evenly brown
  • Bake another 10 minutes (it will get more crunchy as it sits)
  • Store in an airtight container for about 3 days or in the freezer for several weeks


As a note: if your granola cools and it is not crunchy enough for you, pop it back into the oven for about 15-20 more minutes.  If the nuts start to get dark golden take it out.

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