Have you ever made your own granola? After seeing the list of ingredients on the store-bought kind, which should be found in desserts and not in nutritious breakfasts, I just had to come up with my own recipes. I already have a hazelnut and chocolate granola and a nut-free pumpkin granola on the blog, both oil & refined sugar free!
But today, I’m excited to share my beloved Chunky Monkey granola. Not really familiar with this flavour? It’s a delicious mix of peanut butter, banana (perfect for those old bananas) and chocolate. So pretty much the best combo ever.
By the way, before I go on, don’t forget to subscribe to the newsletter to receive my brand new eBook for free! You will find 9 easy recipes that all have under 10 ingredients. They also happen to be gluten & refined-sugar free.
To get back to the granola, I make it fairly often, but it always disappears before I can snap a picture. Martin likes to add a handful to his daily breakfast: soy yogurt, seasonal fruit, ground flax seeds (for a better absorption) and cereals/granola.
As for me, I love using it to top my banana ice cream, aka nice cream. It’s a great way to add a good dose of nutrients and fiber and make it a more filling meal.
Most of the ingredients can easily be found in organic bulk stores, making it an almost zero waste recipe! My walnuts even come from my dear friend Caro’s tree :)
I suggest a mix of oat flakes (I actually use a store-bought mix of 6 different cereals), buckwheat and quinoa. You can also use 3 and a half cups of oats, but I love the crunch and the extra nutrients added by the other two.
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook tagging me & using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
- 1 very ripe banana
- ¼ cup natural peanut butter
- 3-4 tablespoons Canadian maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups oat flakes
- 1 cup raw buckwheat groats
- ½ cup dry quinoa
- ½ cup walnuts
- ¼ cup cacao nibs (or dark chocolate chips)
- ¼-1/2 cup sweet banana chips
- Preheat the oven to 300F(150C).
- In a mixing bowl, mash up the banana really well with a fork. Add the peanut butter, maple syrup and vanilla and mix well.
- Add all the other ingredients (EXCEPT cacao nibs and banana chips) and coat well. If the mixture is too dry, add a bit of maple syrup. If it's too wet, add some more oats.
- Transfer to a baking sheet lined with a silicon baking pad. Cook for about 45 minutes, gently stirring halfway through. After 30 minutes, keep an eye on it to make sure it doesn't burn.
- Let cool completely before adding the banana chips and the cacao nibs/chocolate chips. Keep in an air-tight jar at room temperature.
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