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Chocolate Banana Raisin Granola (raw, vegan, gluten-free)

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Chocolate-Banana-Raisin-Granola3How can eating so darn healthy taste so darn good?  Chocolate Banana Raisin Granola is a guiltless yet devilishly good treat.  One thing that we must remember is even though the ingredients are healthier than most, it is still a treat and should be treated as one.

This granola is for you dark chocolate lovers for sure.  Nestled in the deep richness of the chocolate are pockets of chewy bananas and raisins, that are well paired with crunchy nuts. This makes a great afternoon snack or you could even serve it as a tasty cereal with some nut milk in the morning!   No matter how you choose to enjoy it, you won’t be sorry.

Here’s the scoopy droop…

Make sure that you use ripe bananas in this recipe. Well, in all my recipes really.  Ripe bananas have yellow skins that are adorned with lots of brown freckles!  Not to be mistaken with bruises.  Not only are ripe bananas more digestible, they will have a sweeter flavor to lend to the recipe.  Always get into the habit of taste testing as you make any recipe.  Your end result will only be as good as the ingredients you use.

This granola recipe dries to the touch but remains soft and chewy.  I even tested it in the dehydrator for 24 hours and the texture remained the same.  I just didn’t find it necessary to take it any further. Enjoy and please comment below if you make it. I would love to hear from you! amie sue


yields roughly 10-13 cups

  • 4 cups raw, gluten-free, rolled oats, soaked
  • 2 cups raw almond pieces, soaked
  • 2 cups fresh, sliced bananas
  • 2 cups raisins

Wet Ingredients:


  1. Soak the oats according to the link provided above.
  2. Once done soaking, drain, and rinse the oats for 2 minutes under cool water.  Use your fingers to agitate them throughout the rinsing.  Place in a medium-sized bowl.
  3. Add the almonds, sliced bananas and raisins. Set aside.
  4. In a separate bowl, place the 6 bananas, sweetener, cacao, cinnamon, stevia (sweetener), vanilla and salt.  Mash it all together with a potato masher or fork. Leave the bananas lumpy. Pour into the wet ingredients into the other bowl and mix together.
  5. Drop the batter in clusters on the non–stick teflex sheets that come with your dehydrato
  6. Dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for approximately 16-24 hours or until dry.
    • Part way through the drying process, transfer the batter to the mesh sheet to speed up the drying process.
    • This granola dries but remains chewy.
  7. Store in an airtight sealed container.  To extend the shelf life you can store it in the fridge or freezer.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • Click (here) to learn why I use stevia.
  • What is raw cacao powder?
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

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2 thoughts on “Chocolate Banana Raisin Granola (raw, vegan, gluten-free)

  1. Kim says:

    Where do you get your raw oats?

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