Peanut Butter, Banana and Chocolate Chip Granola
This Peanut Butter, Banana and Chocolate Chip Granola is made in one bowl with healthy, wholesome ingredients. It’s vegan, gluten-free, oil-free and refined sugar-free!
Um, you guys…did you notice anything in particular about this granola?
Like, hmmm, gee, I don’t know, maybe the ginormous CLUSTERS staring you in the face?
Ya…it might just be the most clustery granola EVER.
And yes, clustery is a word.
If you’re like me and you love big ‘ol crunchy clusters then you’re going to go crazy for this recipe.
Especially because it’s made with healthy wholesome ingredients like whole grain oats, bananas, peanut butter, pumpkin seeds, maple syrup and dark chocolate chips.
But the best part is that you only have to dirty one bowl to make it.
The bananas are mashed with maple syrup and peanut butter and then you just stir everything else in, except the chocolate because we don’t want that to melt.
After that you spread that goodness on a baking sheet lined with parchment paper and pop it in the oven for an hour until it’s a nice golden brown color.
Meanwhile it infuses your home with the most heavenly banana nut smell…mmm.
Then once it cools, you add the chocolate chips and you’re done!
Now all you have to do is resist stuffing the whole bowl in your face at once. ;)
Side note: I know that an hour seems like a long time to let the granola cook but in order to get a crunchy texture, it needs a while to dry out the moisture from the banana, maple and peanut butter mixture. But you can always cook it less if you’re short on time and don’t mind slightly softer clusters.
Also, feel free to substitute whatever kind of nut butter, seeds, or nuts you prefer. Almond butter and almonds or cashew butter and cashews would be delicious!
My personal favorite way to eat it is in a cup of vanilla yogurt and Silk recently came out with a dairy-free alternative that’s incredibly tasty.
Trust me, I’ve tried more than a handful of dairy-free yogurts and this one has had the best texture and flavor to date.
I wish it was a little lower in sugar but it does have 6 grams of protein per serving and it’s also gluten-free.
If you’re interested in trying it out, you can find out more and get a coupon by clicking here.
4 cups rolled oats*
2 medium-size ripe bananas (approx. 1 cup mashed)
1/2 cup creamy peanut butter
1/2 cup pure maple syrup
1 teaspoon fine sea salt
1/2 cup pumpkin seeds
1/2 cup peanuts
1/2 cup dark chocolate chips
- Preheat the oven to 275°F then line a baking sheet with parchment paper.
- In a large bowl, use a fork to mash together the banana with the peanut butter, maple syrup and salt, until smooth. It’s okay if there are a few small bits of banana, just try to get it as smooth as you can.
- Next add the oats, pumpkin seeds and peanuts (or whatever seeds/nuts you prefer) to the bowl and stir everything together. Pour the mixture onto the baking sheet and separate it with your hands. The chunks, or clusters, will stay whatever size you make them at this point so feel free to form bigger or smaller pieces with your hands, as preferred.
- Transfer the baking sheet to the oven and bake for 60 minutes, stirring the granola half way through. Baking it for 60 minutes should result in a nice, crunchy texture but cooking it longer results in less of a peanut flavor. So if you rather have a less crunchy granola with more peanut flavor, then feel free to cook it for a shorter period of time.
- Allow to the granola to cool for about 20 minutes then transfer to a large bowl or container for storing. Stir in the chocolate chips and serve immediately or store for later. It will keep in an airtight container for up to 2 weeks.
*be sure to use certified gluten-free oats for allergies
**feel free to substitute whatever nut butter, seeds, and nuts you prefer
This conversation is sponsored by Silk. The opinions and text are all mine.
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