Peanut Butter Banana Protein Granola

Peanut Butter Banana Protein Granola

from thatspicychick.com
30 min

This Peanut Butter Banana Protein Granola is easy to make and tastes like you’re eating peanut butter banana bread! It’s high in protein, healthy fats and fiber and terrific for breakfast or a nutritious snack!

Ingredients

  • 1 medium ripe and spotty Banana – mashed (about ½ cup mashed / 80-92 grams peeled weight)
  • 280 grams / 3 cups Old Fashioned Rolled Oats (use gluten-free oats if needed)
  • 55 grams / ½ cup raw Unsalted Pecan Halves – chopped if desired
  • 72 grams / ½ cup raw Unsalted Almonds – chopped if desired
  • 35 grams / ¼ cup raw unsalted Pumpkin Seeds
  • 30 grams / ¼ cup raw unsalted Sunflower Seeds
  • 40 grams / ≈ ⅓ cup Vanilla Protein Powder (note 1)
  • ¼ TSP Fine Sea Salt
  • 60ml / ¼ cup Pure Maple Syrup (or use honey – note 2)
  • 23ml / ≈ 2 TBLS Extra Light Tasting Olive Oil (or use 2 TBLS melted coconut oil)
  • 80 grams / ≈ ⅓ cup Skippy Creamy Protein Peanut Butter (note 3)
  • 1 TSP Vanilla Extract

Directions

  1. 1

    Preheat oven to 165°C / 325° F / Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with nonstick cooking paper (parchment paper). Mash the banana using a fork in a medium bowl and set aside.

  2. 2

    In a large mixing bowl, mix together the oats, pecans, almonds, pumpkin seeds, sunflower seeds, vanilla protein powder and fine sea salt until combined well.

  3. 3

    In a microwave safe bowl or small saucepan/pot, add the maple syrup, oil and protein peanut butter. Heat in the microwave for 20-30 seconds or 3-4 minutes in the saucepan over medium heat until liquidy and slightly warm. Stir until smooth, then stir in the mashed banana and vanilla extract until combined well.

  4. 4

    Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix until combined well using a folding motion with a silicone spatula.

  5. 5

    Pour the granola mixture onto the prepared baking tray. Use the silicone spatula or a flat-backed spatula to spread into an even layer. Press down firmly on the mixture to flatten it.

  6. 6

    Bake for 20-24 minutes, rotating the tray halfway through so that the back of the tray is facing the front. The granola should be mostly crisp, dry and golden brown. Watch it carefully during the last 5 minutes to ensure that it doesn’t burn. (Note: If you prefer a crumbly style granola, stir the granola halfway through the baking time).

  7. 7

    Remove from the oven and transfer to a cooling rack. Allow to cool completely or for at least 45 minutes. It will crisp up and brown further as it cools. Once completely cooled, break it up into clusters/clumps of your desired size.

  8. 8

    Enjoy immediately, or transfer to an airtight sealed container. Store in a cool dry area for up to 1 month.