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Lilly’s Table

 
 
Banana Nut Smoothie
© Lillys-Table.com Photo of Peanut Butter-Banana Granola
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Peanut Butter-Banana Granola

from Peanut Butter-Banana Granola & Smoothie, the Week of January 22, 2017.
View the previous recipe for this meal.

This beloved combo of bananas & peanuts is making yet another appearance- this time in a crunchy granola style. Make it ahead and it will serve you well for at least a few weeks.

Ingredients

  • 3 bananas, small or 2 big
  • ¼ cup peanut butter
  • ½ cup butter, unsalted, melted, or ghee or coconut oil
  • 5 cups rolled oats
  • 1 teaspoon kosher salt
  • 1 cup peanuts
  • 4 ounces dried bananas, about 1/2 cup or other dried fruit
  • ½ cup honey, or agave, optional for a sweeter granola

Serving Size: 8 People

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Preparation Instructions

Blend the bananas and peanut butter. Aim for about 1 1/2 cups of banana puree. Add enough melted butter or oil to create two cups worth of liquid.

Preheat the oven to 325. Toss the rolled oats with the liquid and salt. Spread into a baking sheet, pressing into the pan slightly.

Bake for about 20 minutes.

Meanwhile, tear the dried banana into pieces and chop the peanuts.

Flip the granola as if it is brittle, attempting to keep the granola in large pieces. Continue to bake, checking and flipping every 15-20 minutes until dried out and baked through.

Toss in the dried bananas and peanuts for the final 10-20 minutes of baking. Also, drizzle with honey at this time if you prefer your granola sweeter.

It could take an hour or more before the granola is fully dried out.