Making my own granola sounded intriguing, so I decided to try this one. It was perfect as a mix-in to some yogurt! I think the best thing about making granola is that it’s more difficult to make incorrectly. I decided a few weeks later to try some bars and ended up winging it based off a few recipes, and it turned out great…unfortunately so great that we ate it all before I remembered to take pictures of it!
Peanut Butter Banana Granola
- 3 1/2 cups rolled oats
- 2 1/2 cups puffed rice cereal
- 2 tbsp. honey
- 1/3 cup applesauce
- 1/3 cup mashed bananas
- 1/3-1/2 cup creamy peanut butter, warmed slightly
- 3/4 tsp. salt
- 1/4 tsp. cinnamon
- 1/3 cup brown sugar
- 1-1 1/2 cups dried banana chips (I don’t really like dried banana chips so I used less so I could pick them out…)
- 1/2 cup honey roasted peanuts (I omitted)
- 3-4 oz. bittersweet chocolate, coarsely chopped (optional)
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
Combine the rolled oats and puffed rice cereal in a large bowl,. In a separate medium-sized bowl, whisk together the honey, applesauce, mashed banana, peanut butter, salt, cinnamon and brown sugar until smooth. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until the oat mixture is evenly coated. Spread onto the prepared baking sheet in a thick, even layer.
Bake for 30 minutes. Remove from the oven, and using a large spatula, turn the granola over in segments. Bake for an additional 15 minutes. Depending on the size of your baking sheet, the center may not be fully dried. If necessary, remove the edges of cooked granola and bake the remaining granola for 10-15 minutes more or until done, being careful not to over-bake. Cool on a wire rack.
Once the granola has cooled, crumble it into a large bowl or plastic bag. Add in the dried banana chips, honey roasted peanuts and bittersweet chocolate, if using. Mix well to combine. Store in an airtight container.
Source: Annie’s Eats