My childhood nickname was Cereal Monster. I’ve missed having cereal every day since going GF. But this Banana Chia Granola really hits the spot!
This recipe was inspired and adapted from Isabelle Mulkerrins’ Banana Bread Granola.
Prep: 10 minutes, cook time: 35 minutes, cooling time: 1-3 hours
Banana Chia Granola- Ingredients
- 2 cups Gluten Free Rolled Oats
- 1/3 cup Organic Raw Creamy Honey (you can substitute with agave or maple syrup)
- 3/4 cup melted Vegan Butter
- 2 ripe bananas, mashed
- 2 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp salt
- 2 tbsp Chia Seeds
- Optional: 1 cup of chopped nuts (I’ve used cashews and walnuts)
Banana Chia Granola- Instructions
NOTE: Uninterrupted instructions can be found at the bottom of this page.
-Preheat the oven to 350 degrees Farenheit, and line a large cookie sheet with parchment paper.
-In a small mixing bowl, mash the bananas until there are no large chunks, then set aside.
-In a large mixing bowl, combine the GF rolled oats, chia seeds, cardamom, cinnamon, optional nuts and salt. Stir until the ingredients are evenly distributed
-Prepare the honey and vegan butter by melting it in a small pot or in the microwave. Once melted, add it to the mashed banana bowl and mix evenly.
-Allow the mashed banana, butter, and honey mixture to come to room temperature before moving on the next step. Using the mixture immediately will result in a very watery granola mixture.
-Once the liquid has come to room temperature, it should be thicker in consistency. Pour the mashed banana, butter, and honey mixture over the oats and mix so that all the oats are covered.
-Spread the granola mixture evenly on the parchment lined cookie sheet.
-Bake in the oven for 20 minutes, then flip/stir the granola; allowing some of the granola to cluster.
-Bake for another 15 minutes, then remove from the oven.
-Let it cool completely before enjoying. This can take 1-3 hours, depending on your location and weather. Regardless, you want the end result to be crunchy!
Instructions (Uninterrupted)
- Preheat the oven to 350 degrees Farenheit, and line a large cookie sheet with parchment paper.
- In a small mixing bowl, mash the bananas until there are no large chunks, then set aside.
- In a large mixing bowl, combine the GF rolled oats, chia seeds, cardamom, cinnamon, optional nuts, and salt. Stir until the ingredients are evenly distributed.
- Prepare the honey and vegan butter by melting it in a small pot or in the microwave. Once melted, add it to the mashed banana bowl and mix evenly.
- Allow the mashed banana, butter, and honey mixture to come to room temperature before moving on the next step. Using the mixture immediately will result in a very watery granola mixture.
- Once the liquid has come to room temperature, it should be thicker in consistency. Pour the mashed banana, butter, and honey mixture over the oats and mix so that all the oats are covered.
- Spread the granola mixture evenly on the parchment lined cookie sheet.
- Bake in the oven for 20 minutes, then flip/stir the granola; allowing some of the granola to cluster.
- Bake for another 15 minutes, then remove from the oven.
- Let it cool completely before enjoying. This can take 1-3 hours, depending on your location and weather. Regardless, you want the end result to be crunchy!
- To enjoy, combine it with your favorite dairy-free yogurt, or just pour some plant-based milk over it. Add berries, nuts, and seeds to make it even more interesting!
- Store it in an air-tight jar or container for up to 5 days.
Like this recipe?! You may also be interested in my Apple Cinnamon Quinoa Oatmeal!
