Chunky Blueberry Banana Granola
Chunky Blueberry Banana Granola- a naturally sweetened granola bursting with flavor from mashed banana, dried blueberries and almond butter. So chunky you would never guess it’s made without oil! (vegan + gluten-free)
Is there anyone out there that doesn’t like big clusters in their granola?
I love chunky granola so much that I can’t imagine it any other way. I used to think the only method to accomplishing big clusters was with egg whites but then I discovered that a little mashed banana works like a charm.
Another fancy trick is to use nut butter in place of the oil. I’m not opposed to oil but seeing how it’s extremely calorie dense with very little nutrients, I tried to moderate how much I eat on a daily basis. Nut butter, on the other hand, is a free-for-all. ;)
This Chunky Blueberry Banana Granola is made from a base of mashed banana with almond butter and a touch of pure maple syrup.
Then rolled oats, chopped roasted almonds, sunflower seeds and dried blueberries are added for a wholesome combo that’s packed with protein, fiber, vitamins, minerals and antioxidants. So basically the only thing that’s missing is the kale.
The best part is that everything gets mixed in one bowl so it’s super easy to throw together. If you have a well stocked pantry then you probably have pretty much everything you need to make it too. Except for the dried blueberries. Those can be harder to come by sometimes. I personally like this brand because they’re naturally sweetened but Trader Joe’s also sells some which I believe you can buy unsweetened. Don’t quote me on that though.
So in order to get super chunky clusters, you have to press the mixture together on the cookie sheet so that it bakes as one piece. Halfway through the cooking time, you give it a gentle stir (just a few times) then let it cool without stirring so that it stays in big chunks. That’s it. Pretty simple!
Chunky Blueberry Banana Granola
Yield: 4 cups
Prep Time: 10
Cook Time: 50
Total Time: 1 hour
- 1 medium ripe banana
- 1/4 cup pure maple syrup
- 1/3 cup almond butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 and 1/2 cups rolled oats*
- 1 teaspoon cinnamon (optional)
- 1/2 cup sunflower seeds
- 1/2 cup chopped roasted almonds
- 1/2 cup dried blueberries
Preheat the oven to 275°F then link a baking sheet with parchment paper.
In a large bowl, use a fork to mash together the banana with the almond butter, maple syrup, vanilla extract 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, cinnamon, sunflower seeds, chopped almonds (or whatever seeds/nuts you prefer) and dried blueberries to the bowl and stir everything together. Pour the mixture onto the baking sheet and pack it together with your hands in a large rectangle.
Transfer the baking sheet to the oven and bake for 50 minutes, stirring the granola half way through. Baking it for 50 minutes should result in a somewhat crunchy texture. If you rather have a less crunchy granola with more 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. 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
Nutrition Facts for 1/8th of recipe or 1/2 cup