Making granola is always experimental. I love to toss in whatever I have on hand and see what come out of the oven. The other night, I took to experimenting and liked it so much that I recreated the recipe again tonight and thought I’d share it.
We eat a lot of bananas here at our house but occasionally, the window of ripeness is closed and they are just too ripe to eat on their own. Normally, I would make a banana bread or muffins or use them in a smoothie. Last week I thought I would try them in a batch of granola. And what goes better with bananas than peanut butter. Well, lets be honest, everything goes better with peanut butter.
Heat the oven up to 350F
In a large bowl of a stand mixer or a large bowl and use a hand mixer, mix the following:
1/2 cup of peanut butter
1/4 cup maple syrup
1 teaspoon of vanilla
Mix these ingredients thoroughly.
In another bowl, add these dry ingredients together:
2 cups of gluten free oats
1/2 cup almonds
1/4 cup walnuts
1/4 cup almonds
1/4 cup sunflower seeds
1/4 cup pepitas
1 teaspoon cinnamon
Mix the dry ingredients all together.
Pour the wet ingredients over the dry and mix thoroughly together to coat the dry.
On a cookie sheet lined with parchment, spread the mixture evenly. Cook for 22-25 minutes but mix every 5-7 minutes to make sure it cooks evenly and doesn’t burn on the edges.
Take out and let it cool completely.
Put the granola in a large bowl. Mix in 1/4 cup of chocolate chips and 1/2 cup of dried cranberries or raisins and mix again.
Store in an air tight container. Use the granola on its own, a top for yogurt, or a few tablespoons on your oatmeal.
The great thing about granola is that you can add or subtract a number of different ingredients. Let us know what combinations you have come up with!