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Peanut Butter and Banana Granola
Peanut butter and banana is a favorite combination for kids, and this granola, featuring those flavors, makes a wildly popular after-school snack.
Ingredients
- 3 cups rolled oats, traditional (not quick) preferred
- 1 cup sunflower seeds
- 1/4 cup nonfat dry milk
- 1/4 cup nutritional yeast or wheat germ
- 1/4 cup vegetable oil
- 1/2 cup creamy peanut butter
- 1/4 cup honey or brown rice syrup
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon banana flavor (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup lightly salted peanuts
- 1 1/2 cups diced dried banana chips or freeze-dried bananas
- 1 cup raisins, optional
Instructions
- 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.
Nutrition Information
- Serving Size 1/2 cup, 60g
- Servings Per Batch 17
Amount Per Serving:
- Calories 303
- Calories from Fat 153
- Total Fat 17g
- Saturated Fat 2g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 169mg
- Total Carbohydrate 27g
- Dietary Fiber 4g
- Sugars 11g
- Protein 10g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
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.
