Banana Bread Protein Granola
Are you like me and LOVE granola but not all the inflammatory ingredients such as refined sugar, vegetable oils, or additives and preservatives? This crunchy, sweet, and protein packed gluten-free banana bread granola is loaded with tons of flavor, warm spices, and nutrients galore! It is the perfect topping for a yogurt parfait, pairs deliciously with an apple and almond butter for a snack, and is pure perfection with cold milk!
When I make granola for my family I always make sure that I am buying the best ingredients I can find. I like to cook with foods that are minimally processed and for this recipe, I added raw quinoa, sprouted oats, and raw nuts and seeds. This tasty whole food granola does not contain any added oils and is so easy to make, you’ll wonder why you haven’t done this sooner.
Why Quinoa is So Good For You!
Did you know that quinoa is technically a seed, not a grain (although it is considered a whole grain food item) and it is full of good macronutrients, fiber, vitamins, and minerals! Quinoa is considered a pseudograin since it does not grow on grass like wheat, rice, or oats. It can be eaten as a breakfast porridge, savory side instead of rice, added as a thickener to soups or stews, is fantastic on salads, and can be added to baked goods like granola. When eating it cooked, I like to sprout mine first as this reduces the phytates and increases the nutrition of the seed. Let’s breakdown the nutrients found in this superfood.
Macros: in 1 cup of cooked quinoa
- Protein: 9 grams
- Fat: 4 grams
- Carbohydrates: 42 grams
- Water: almost 75% of the seed is water when cooked*
- Fiber: 6 grams (soluble and insoluble)
* I mention this because many of us don’t realize that some of our water intake comes from the fruits, vegetables, and cooked grains we consume. Consuming water in the form of foods is a great way to increase optimal hydration and you get all the nutritional benefits from the food as well!
Vitamins and Minerals:
- Vitamin B9 (folate): Essential in metabolic pathways, and in the production of red and white blood cells.
- Copper: Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function .
- Iron: Iron is an essential mineral that your body needs and in plants we have non-heme iron. To increase absorption, consume with foods that contain vitamin C.
- Manganese: Essential mineral that plays a role in blood sugar regulation, brain and nerve function and metabolic pathways .
- Magnesium: The fourth most abundant mineral in the body, it support healthy nerve functions, healthy blood pressure, and detoxification.
- Phosphorous: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
- Zinc: Essential in digestion, thyroid health, and a healthy immune system .
So grab some organic quinoa and let’s get cooking!
Banana Bread Protein Granola Ingredients
Makes approximately 16 servings
1/2 cup Unsweetened Applesauce
1/2 cup Mashed Banana, about 2 small
1/2 cup Pure Maple Syrup
1 tsp Pure Vanilla
1.5 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/2 tsp Fine Sea Salt
4 cups Sprouted Rolled Oats
1 cup Sliced/Slivered Raw Almonds
1/2 cup Uncooked Quinoa
1 cup Raw Pepitas/Pumpkin Seeds
1 cup Chopped Walnuts (opt)
How to Make Banana Bread Protein Granola
1. Preheat your oven to 275 degrees
2. In a large bowl combine the applesauce, mashed bananas, maple syrup, vanilla and spices. Mix well to combine.
3. Stir in remaining dry ingredients and stir to coat well.
4. Spread over a parchment lined rimmed baking sheet in a single layer (use 2 baking sheets if necessary).
5. Bake for 90-minutes to 2-hours until granola has dried out and is slightly browned, stirring every 10-15 minutes or so.
6. Cool completely and store in an airtight container.
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Q: Why is my granola chewy?
A: It sounds like you needed to cook it longer to dry it out all the way.
Q: Why is my granola cooked unevenly?
A: You may not have had a thin layer on the baking sheet. Try using two baking sheets to make a thin layer for baking.
Q: How long will this keep?
A: Store in an airtight container in a cool, dry place and it should last you a good 10-14 days.
If you like this recipe, check these out!
Pumpkin Spice Granola: Warm fall spice in a crunchy no oil, no refined sugar granola you can feel good about and will want to eat every morning!
Paleo Pear and Fig Granola: I am sure you will love this beautiful Paleo granola with its subtle hints of pear and cardamom that perfectly pair with sweet dried smyrna figs and coconut.
Gluten Free Blueberry Vanilla Granola: Sweet and tender blueberries, toasty almonds, and fragrant vanilla are beautifully combined, and the best part is that it’s made with all whole food ingredients and no refined oils!
I hope you enjoy this as much as my family does. – Amy
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.