In another recent post I was talking about all of the brown bananas I have in my kitchen during the summer months. It’s hot here. So if I leave my bananas out on the kitchen counter for more than a day or two, they turn from a lovely golden yellow to an unsightly brown. Rather than buy fewer bananas, I’ve simply made it my summer mission to come up with more healthy recipes to make use of my overly ripe bananas; hence this recipe for a gluten free granola with no refined sugar. The use of ripe bananas not only gives this granola plenty of natural sweetness, it also gives it a delicious flavor that’s reminiscent of banana bread. It’s healthy and really quite simple to make!
Gluten Free Banana Bread Granola
Makes about 10 cups
3 very ripe bananas
½ cup honey
¼ cup organic coconut oil, melted (if you can’t find coconut oil, you can use sunflower or walnut oil)
Pinch of salt
½ teaspoon vanilla
¼ cup reduced fat Greek yogurt or almond milk
1 teaspoon cinnamon
4 ½ cups gluten free oats
1 cup large flake coconut, unsweetened
3/4 cup puffed quinoa or amaranth cereal
¼ cup hemp seeds, optional
Preheat the oven to 140C/285F. Line two baking trays with silicone mats or greased parchment paper. In a food processor, blend the bananas, honey, coconut oil, salt, vanilla and yogurt (or milk). Blend until completely smooth.
Place the oats, cinnamon, coconut, puffed quinoa cereal and hemp seeds in a large bowl. Pour in the banana puree and stir until well combined. Spread the cereal evenly between the two sheet pans. Bake for about 20 minutes. After 20 minutes, rotate the pans and break up the granola. Continue to stir the cereal every 20 minutes until done. This will ensure even baking. Bake for about 1 hour, or until golden brown and dry. Cool the granola and then place in a storage container at room temperature for up to 3 weeks.