Healthy Recipes: Grain-Free Banana Bread Granola

My all-time favorite outdoor activity in the summer is backpacking. There’s something about heading out into the wilderness, well away from all the crowded trails, with everything you need in a pack on your back, that is profoundly grounding and peaceful. Last weekend, Brian and I went out on our first official backpacking trip of the season, after a failed attempt that previous weekend that resulted in us getting caught in a hailstorm. After the trip, I felt thoroughly rejuvenated and inspired to begin creating some new backpacking meal and snack recipes. This grain-free granola recipe is the result of a strike of “food inspiration” that I had while backpacking. It tastes wonderful but is free of refined sugars and rich in prebiotic fiber to feed your beneficial gut bacteria.

Grain-Free Banana Bread Granola

Ingredients:

  • 2 cups tigernut flakes (I use Organic Gemini Sliced Tigernuts)

  • 1/2 cup coconut flakes

  • 1 cup walnuts

  • 2 dehydrated bananas (I dehydrate fruits at home, including the bananas for this recipe, in this dehydrator)

  • 2 tbsp coconut oil

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

  • Pinch of sea salt, to taste

Instructions:

  1. Preheat oven to 275 degrees Fahrenheit.

  2. Heat the coconut oil, maple syrup, and salt over medium heat in a medium-sized saucepan for approximately 5 minutes. Remove from heat and stir in the vanilla. Then add the Tigernut flakes, walnuts, and coconut flakes and stir to coat.

  3. Spread the granola mixture evenly onto a baking sheet lined with parchment paper.

  4. Bake the granola for 20 minutes or until lightly browned. Remove from the oven and add the dried bananas, pressing them into the mixture (I recommend doing this with a spatula so you don’t burn your hands on the hot granola).

  5. Allow the granola to cool for 20 minutes or until it has hardened. Once it has cooled, break it apart and store in an airtight glass container or mason jar for up to two weeks.

  6. Allow the granola to cool for 20 minutes or until it has hardened. Once it has cooled, break it apart and store in an airtight glass container or mason jar for up to two weeks.

Please note that this recipe contains affiliate links. Should you choose to purchase any of the linked items in this post, I will receive a very small commission. This commission helps support my website so I can keep bringing you helpful, free content.

Do you love this recipe? Would you appreciate having your own customized meal plan filled with nutrient-dense, healing recipes? Consider working with me! I am currently accepting new clients in my clinical nutrition practice. If you’re interested in diving deep into improving your nutrition and health by working one-on-one with me, reach out to me here to schedule your discovery call. The discovery call will allow us to meet and talk together to decide if my nutrition services are the right fit for your needs. I look forward to connecting with you!

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