As many of you know, I am currently living a gluten-free, whole food, and limited-dairy lifestyle. I am trying to remove as many foods from my life that may spike inflammation or solicit a negative response in my body. One recipe that I am currently obsessed with is this gluten-free granola. It is free of any added refined sugars, gluten, or nasty additives. Plus, it is something that can be completely customized for your liking. This was a huge hit in my house and both my parents enjoyed it a lot. One batch would last us about a week, so we like to double it sometimes for ease and convenience.
Note: This recipe does contain nuts which can be more difficult to digest, so you can either omit the nuts entirely and substitute with more oats, or you can grind them up very fine in a food processor. I choose to include nuts that are very finely ground up so that I can still have the benefits and taste from the nuts, without my stomach being upset.
Peanut Butter Banana Granola
- 1/2 cup shredded coconut
- 2 tbsp chia seeds
- 1 cup gluten-free rolled oats (you could also use quick-oats or steel cut oats if that’s all you have)
- 1 cup pecans
- 1 cup cashews
- 1 cup almonds
- 1/2 cup peanut butter
- 1/4 cup honey
- 1 ripe mashed banana
- 2 tsp vanilla
- 1/4 tsp salt
- 2 tsp cinnamon
- Preheat the oven to 325 F.
- Using a food processor or a high speed blender, grind all nuts to your desired size.
- Mix all dry ingredients in a large bowl.
- In a sauce pan on low, add all wet ingredients and combine until smooth.
- Combine dry and wet ingredients together in a large bowl and mix until the dry ingredients are coated evenly with the wet mixture.
- Line 2 baking trays with parchment paper and spread the mixture out evenly on the trays. You want to make sure that your granola is spread out evenly and in a thin layer. If there is too thick of a layer, the granola will take a lot longer to bake.
- Bake the granola for about 15-25 minutes or until crisp and golden brown. Be sure to check on your granola every 10 minutes or so and move it around to get even baking.
- Once the granola is done, let cool, and store for up to 2-3 weeks on the counter in air-tight containers.
Overall, this is a very simple granola recipe that is easy to make, clean, and affordable. Store bought gluten-free granola can be quite expensive so making it yourself can be more cost effective, and most ingredients can be bought in bulk food stores to save on cost as well. I love to top granola on smoothie bowls or coconut yogurt for breakfast, or on top of apple sauce for a nice snack.
Plus, this recipe is super simple and can be modified throughout the year with different spices, seeds, nuts, dried fruits, etc. A simple modification would be to swap out the banana for pumpkin or apple sauce to change up the taste.
I hope that you love this recipe as much as I do, let me know in the comments down below what you think and if you will be making this for you and/or your family. Print this recipe and save it for later by clicking the photo below!
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Your trusty, gutsy gal,
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