- Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet.
- In a large bowl, combine the oats, sunflower seeds, dried milk, and nutritional yeast (or wheat germ). In a separate bowl, whisk together the vegetable oil, peanut butter, honey (or brown rice syrup), brown sugar, vanilla, banana flavor (if using), salt, and cinnamon.
- Pour the liquid mixture over the dry ingredients and stir to coat.
- Spread the granola on the prepared baking sheet (it will be clumpy; break it up with your fingers as best you can) and bake for 30 minutes, stirring and breaking up clumps every 15 minutes.
- Reduce the oven's temperature to 250°F, add the peanuts, and bake for 45 minutes more, stirring every 15 minutes.
- Remove from the oven and let cool completely. Stir in the banana chips and raisins (if you're using them).
- Place granola in an airtight container to store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.
Tips from our Bakers
- If you're eating gluten-free, make sure you reach for certified gluten-free oats for this recipe.
- Handle honey with care: when using honey as your primary sweetener, take care to bake the granola at a lower temperature as soon as it takes on some color; honey caramelizes much more quickly than other liquid sweeteners.