When you think of granola, you think of oats. It’s hard to find recipes without the use of oats. I know there’s gluten free oats, but since going grain-free, those are not an option. So many recipes for grain-free granola seem more like trail mix to me. I wanted to create something that was crunchy, but at the same time didn’t taste like a pile of nuts and dried fruits.
I came across a recipe from Maria Emmerich that caught my attention. It had psyllium husk in it and it seemed like that would give it a great texture and hold it all together. I liked her recipe, but I will be very honest with you about something. Psyllium husk is fiber and when a recipe calls for 2 cups of it, the result is simply not pretty the next day. If you suffer from constipation, then feel free to add lots more of it to my recipes! I like to include it for some texture and added fiber, but certainly not 2 cups!! I took her idea but completely changed the recipe to my own flavors and liking. The result…some very addicting, crunchy and tasty treats!!! I had to hurry up and take these photos before I ate it all! Hope you enjoy it as much as I do!
Recipe: Grain-Free Banana Nut Granola
- 2 cups raw almonds
- 1 1/2 cups raw walnuts
- 1/2 cup psyllium husk (could replace with more flour)
- 1 cup almond flour*
- 1 cup coconut chips, flakes or shreds (optional)
- 1/2 cup vanilla egg white protein*
- 1/8 cup roasted almond butter
- 3/4 cup honey* (I used Nature’s Hollow Xylitol Honey)
- 1 tsp vanilla
- 3/4 cup over ripe banana, mashed or pureed (about 2 small)
- dash of sea salt
- In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces.
- In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
- In a small bowl, combine bananas, almond butter, vanilla and honey
- Pour the banana mixture over the nut mixture and stir until nut mixture is coated
- Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.
- For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less
*I normally use Honeyville Almond Flour, but used Bob’s Red Mill in this and it will work just fine!
*I like Jay Robb’s Vanilla Egg White Protein. You can certainly use a vanilla whey in place of. I like the added protein and think it gives a little flavor, but feel free to leave it out.
*I use Nature’s Hollow Xylitol Honey but regular honey will work, maybe add a bit less and taste before adding more.
I do not eat peanuts, but here is an option. Replace some of the nuts for unsalted peanuts and replace the almond butter for peanut butter.
Enjoy as a cereal with unsweetened almond, coconut or hemp milk or just as a crunchy snack!