Banana and Date Sweetened Almond Butter Grain Free Granola

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Granola might be my biggest vice next to chocolate.  I keep trying to make a cleaner, more nutrient dense granola that I can feel better about eating.  I love this granola for so many reasons.

  • The sweetener comes entirely from fruit… there’s not even maple syrup or honey. The mashed banana doesn’t make this taste like banana granola… it just acts as a sugar and moisture source.  I found date sugar at Whole Foods but you can sub coconut sugar if you want.  Date sugar is more subtle than most sugars and is made of ground dates.  I think dates are my favorite sugar source… must be the Persian in me… and that they are full of fiber, antioxidants, lowers cholesterol and boost energy.  No wonder Dad loves them.
  • There is very limited oil in this recipe. Some recipes are loaded up with oil and, even when it’s coconut oil, it can feel greasy.  This recipes oil gets cut with the almond butter.  The almond butter doesn’t take over the flavor of the recipe… it’s there in all the right ways.
  • It’s grain free! I’m all for oat based granolas but I love that this is loaded with seeds and nuts and coconut flakes. So many healthy fats and protein.
  • It is super easy to make and so delicious! You can change up the nuts and seeds however you  want (think cashews, hemp seeds, etc).  The flavor is amazing compared to some of the grain- free granolas I’ve bought and it’s pretty simple… mix dry ingredients… mix wet ingredients… combine and bake!

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You’ll need:

  • 1 cup slivered almonds (or chopped or sliced)
  • 1 cup walnuts, chopped
  • 0.5 cup pumpkin seeds
  • 0.5 sunflower seeds
  • 1 cup coconut flakes (I used reduced fat unsweetened)
  • 0.25 cup flax seeds
  • 2 ripe bananas, mashed
  • 1/3 cup date sugar
  • 3 tablespoons coconut oil, melted
  • Heaping 0.25 cup creamy almond butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • Pinch salt (preferable Himalayan Pink Sea Salt)

 

To Make:

  1. Preheat oven to 275 degrees F.  Line large baking sheet with parchment paper.
  2. In large bowl combine nuts, seeds and coconut flakes.
  3. In small bowl whisk together bananas, date sugar, oil, almond butter, vanilla, cinnamon and salt.
  4. Pour wet ingredients over dry ingredients and stir extremely well.  Spread in even layer on baking sheet (I used a spatual).
  5. Bake for one hour, stirring every 20 minutes.
  6. Remove from oven and press down slightly to form clusters then let cool completely.  I keep mine in a Ziploc bag in the freezer for several months (well I could in theory but I eat it all in about a day).

Inspired by Bakerita

 

 

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