Crunchy, chewy, high protein granola with all the flavor of your favorite food combination: banana and peanut butter! Gluten-free and only sweetened with fruit, this granola will be your new breakfast or snack of choice. Easily made vegan, too!
Guys, I am peanut butter obsessed.
That’s nothing new of course, but it’s even more true ever since I got back from Europe. For some reason, my Europe trip was devoid of peanut butter! I couldn’t find it ANY WHERE.
As someone who eats peanut butter at least two times per day, I was going through major withdrawals. I was just craving that creamy, salty goodness. In fact, when I got home the first thing I did…dip a spoon right into my jar of Crazy Richard’s. That was quickly followed up with a dip into the Wegmans Crunchy Jar. (FYI the Wegmans store brand of peanut butter is SO underrated)
I had (and HAVE) peanut butter on my mind even a week after my return! I’ve been making banana peanut butter tortilla wraps, banana peanut butter smoothies, peanut butter protein ice cream, these peanut butter banana bites and my favorite…carrots dipped in peanut butter!
I’ve even been trying more peanut flavored products like some of the bars I got while abroad and my first taste of Quest’s Peanut Butter Protein Powder. Man, that stuff is GOOD!
But it’s still not enough! I need peanut butter flavor all day every day. That’s why when I ran out of my Blueberry Ginger Granola stash, I new my next creation would be a peanut butter variety. Not just peanut butter though. Peanut butter AND banana. Because best combo ever, am I right?
Carrots and humus.
Peanut butter and banana.
Some foods are just made for each other.
With a flavor combination in mind, I set out to make new variety of my Chocolate Coconut Protein Granola! (Gosh that’s an old one! But still good!) That one uses protein powder to amp up the protein content, but I didn’t want to use any in this recipe. Instead I tried something new! I added egg whites.
Now I know what you’re thinking…egg whites in granola? But it totally works! It even gives the granola a better texture! Sometimes fruit sweetened, oil-free granolas suffer from not getting as crunchy as ones with oil in them, but not with the addition of egg whites. They make it super crunchy!
Egg whites are arguably one of the best forms of protein out there and I can’t believe I didn’t think of making this simple addition before! With the egg, the peanut flour, and the peanuts in this recipe you’re getting tons of complete protein. It’s also gluten-free and refined sugar-free of course!
- 2 tbsp peanut flour
- 1 egg white (for vegan option: omit or add a tablespoon of banana or maple syrup)
- ½ ripe banana, pureed (60 grams)
- ½ tsp vanilla
- ½ tsp cinnamon
- ¼ cup raw buckwheat groats (optional, omit for gluten-free)
- 1 ½ cup puffed rice
- ¾ cup oats
- ⅛ tsp sea salt
- ¼ cup dry roasted peanuts, chopped
- ¼ cup dried raisins, cranberries, or banana chips
- Mix banana puree, egg white, vanilla, and cinnamon in a small bowl. In a larger bowl combine all dry ingredients except dried fruit mix-ins. Pour banana mixture over dry ingredients and use your hands to make sure everything is evenly coated. Spread granola onto a parchment paper lined baking sheet and bake for 13-15 minutes, stirring half way through. Remove from oven and let cool completely. Add in dried fruit. Store in an airtight container.
Despite having the egg for added protein, this granola can easily be made vegan! Just leave it out and you’ll still have good granola….albeit a little less protein filled! But you can add some extra peanuts to boost that right up.
However you choose to make this fabulous granola, you’ll fall in love with its texture and flavor! Eat it with non-dairy milk, yogurt, or all on its own! It’s even good straight out of the freezer (yes I store my granola in the freezer!).
Looking for more granola goodness? Check out these recipes…
Are you peanut butter obsessed like me?
What’s your favorite kind of granola?
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