I love granola, especially with big crunchy clusters, perfect for snacking! I also love the crumbly granola, perfect for sprinkling! I’m thinking yoghurt, smoothies, banana ice cream and the list goes on. Add more oats to make it a more crumbly and less clustery granola.
Unlike granola you buy in supermarkets, this is oil free with no refined sugars. Apart from the almond butter I have kept this nut free as number one I didn’t have any and number two you can easily achieve the nutty texture with the help of buckwheat groats and grape nuts but other nuts can definitely be used if preferred.
This granola isn’t overly sweet so feel free to add sugar or more syrup to taste.
It is seriously crunchy and remains crunchy even after it has been drowned in my favourite oat milk! This is a keeper!
I hope you try this granola and if you do please leave me a comment, I would love to hear from you!
Ingredients makes one jars worth
40g nut butter, I love peanut (2 heaped tbsp)
4 tbsp non-dairy milk
1 tsp vanilla extract
2 tbsp sweetener of choice, I like sweet freedom
1 large very ripe banana (150g)
250g oats (2.5 cups)
50g buckwheat (1/4 cup)
35g grape nuts (1/4 cup, or chopped nuts of choice)
50g raisins, optional (1/2 cup)
1 tsp cinnamon, optional
Heat the oven to a low temperature of 150 C.
Add nut butter to a saucepan and heat until softened slightly. Add the milk and vanilla extract to make a paste.
Mash the banana into the paste until all ingredients are well incorporated.
Add the remaining ingredients to the pan (expect raisins, if using) and mix well.
Spread evenly onto a lined baking tray keeping some lumps to make clusters.
Bake for 15 minutes and give it a good stir. Place back in the oven and keep checking until desired crispiness has been reached. Mine took 50 minutes. Then turn the oven off and leave the granola in the oven to crisp up even more.
If using, add the raisins either 10 minutes before the end of cooking or mix through once fully cooked.