Chewy banana granola that’s completely oil-free, sugar-free, gluten-free and vegan.
I am intent upon claiming granola back as a healthy food!
As I’ve said before, granola should be healthy – after all, the main ingredients are oats and nuts – but for some reason it often has a hideous amount of oil and sugar added to it. Well done, granola manufacturers.
While on my quest to take back granola, I can’t help but day-dream about entering the muesli and granola packaging business. I could sell freshly made oaty goodness in cute jars with ribbons and bows, knowing that the muesli and granola was an innocent as it looked. Ah, dreams!
One of the many hurdles in my path to becoming a granola generator or a muesli magnate is a name. What would I call my business? So far I’ve come up with zero names, and have been given one suggestion: ‘Colonel Claudia’s Granola and Muesli’. Hmm… anything with connotations to Colonel Sanders wasn’t what I was aiming for.
Of course, the much larger obstacle is my severe lack of funds. If I’m ever serious about manufacturing breakfast foods, I could always turn to crowd funding – surely I’m not the only one out there who wants healthy granola! I’d definitely opt for either crowd funding or finding an extremely wealthy friend, because there’s no way that I’d pay those enormous venture capitalist fees! As you can see, I do a lot of day dreaming.
One thing I adore about granola is its versatility. You can just eat it by itself as a snack (as I often do), or eat it with milk, or stir it into yogurt, add it to a fruit salad, etc. This week, I’ve added it to bowls of fruit and yogurt, and made a breakfast parfait.
I’ve probably made thousands of breakfast parfaits in my time – too bad they’re often too wonky to photograph. My standard parfait is made with granola (obviously), yogurt, a banana and blueberries. Sometimes I’ll add peanut butter or PB2.
This banana granola is very easy to make, and tastes like banana bread in a bowl. It’s a bit chewier than most granolas (which I like). Since it’s chewy and not quite as crunchy as regular granola, it reminds me of banana oatmeal cookies.
For some extra protein, try adding in some almond butter (or another nut butter). This should also result in a crunchier granola with more clusters or chunks.
Question of the Day
Do you have a favorite way to eat granola?
This post was updated in March 2015.
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- 1 very ripe banana
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups rolled oats
- ⅓ cup shredded coconut
- ⅓ cup chopped walnuts or pecans
- Preheat the oven to 340°F (170°C). Line a large baking tray with non-stick paper.
- Whisk together the flaxseed meal and water in a large bowl. Let sit for 5 minutes.
- Add the banana and mash throughly. Mix in the cinnamon, nutmeg, vanilla extract and salt. Stir in the oats, shredded coconut and walnuts, and mix until well combined (it's easiest if you use your hands).
- Transfer the mixture to the baking tray. Bake for 22 - 28 minutes, mixing the granola (gently) with a fork at the 20 minute mark. Allow the granola to cool.
- Once cooled, store in an airtight container. Enjoy with yogurt and fruit, or just by the handful.