Homemade granola, mixed with yogurt, is a wonderful thing. It’s delicious, filling, and so easy to make. However, while many granola recipes are technically healthy, they’re not exactly light, due to the use of oil and sweeteners. I recently saw this recipe that used pureed banana, and saw an opportunity.
I decided to use applesauce as well, for additional moisture and sweetness. This recipe definitely tastes of banana, and (if you like banana), this is a good thing – almost like banana bread in granola form.
Feel free to use any combination of nuts and dried fruit for this! Pecans and dried cherries would be particularly lovely, I think. Also, this was a very wet mixture – 2 bananas might have been a bit too much, but the end result was still quite good.
2 1/2 cups rolled oats (not instant)
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/4 – 1/2 cup shredded unsweetened coconut
1/2 tsp cinnamon
Pinch of ground ginger
Pinch of ground nutmeg
Pinch of salt
2 bananas, very ripe*
1 cup unsweetened applesauce
1 tsp vanilla extract
1 cup chopped dried fruit (I used apricots)
Preheat the oven to 325 degrees. Mix the dry ingredients (oats through salt) in a medium/large bowl. Set aside. In a separate container, puree the bananas, applesauce, and vanilla extract together until blended and smooth (I used my immersion blender).
Add the banana/applesauce mixture to the dry mixture and stir to combine (the mixture will be thick). Spread the mixture into a rimmed baking sheet or casserole pan (preferably spritzed with cooking spray).
Bake the granola in 15 minutes increments, stirring after each, until it reaches the desired toastiness and texture. Stir in the chopped fruit for the last 10 minutes or so of baking.
* If you only have not-very-ripe bananas, you can roast them first and they’ll be perfect. Roast the whole banana(s), peels on and everything, on a baking sheet at 350 degrees for about 15 minutes, then remove and let cool. The peels will be completely blackened and the bananas will be very soft.