Chocolate Banana Raisin Granola
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How can eating so darn healthy taste so darn good? Chocolate Banana Raisin Granola is a guiltless yet devilishly good treat. 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. Make sure that you use ripe bananas in this recipe. 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.
- 4 cups raw, gluten-free oats – soaked (see below)
- 2 cups raw almond pieces – soaked 4 hours (see below)
- 2 cups dried soft bananas chips, diced a bit
- 2 cup raisins
- 6 large ripe mashed bananas
- 1/3 cup raw agave syrup
- 1/2 cup raw cacao powder
- 1 Tbsp cinnamon
- 1 tsp stevia liquid (or desired sweetener, adjust quantity)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Oats – overnight soak – In a large bowl place 4 cups of oats, 8 cups of water and 4 Tbsp raw apple cider vinegar. Cover and let them soak overnight on the counter top. You can read here as to why it is important to soak your oats. In a separate bowl, soak the almonds in enough water to cover them, plus a little extra for swelling. Almonds – you should soak these overnight as well.
- Once the soak process is complete, drain and rinse the oats and nuts really well. With the oats you will want the water to run clear. Place in a large bowl and add the almonds and raisins.
- In a medium size bowl, mash the two bananas with a fork. It’s OK if there are small chunks. Add in the honey, cinnamon, stevia (sweetener), vanilla and salt. Mix well.
- Dried bananas – you can dry your own bananas ahead of time but if you don’t have any and want to skip this process you can purchase them. Do not purchase the hard chip kind. Those are usually fried. I happened to have some Dried Flattened Bananas that I purchased at Trader Joes. They don’t have any added ingredients. They were dried in strips and layered on one another which made them sticky, so I used my kitchen scissors and cut them into small chunks. As I was cutting them, I let them drop in the “banana sauce” bowl so they could rehydrate a little bit.
- Combine all the wet ingredients in a large bowl, once mixed add to the dry ingredients and stir until everything is evenly coated.
- Spread the batter on the non–stick teflex sheets that come with your dehydrator and dry at 105 degrees for approximately 16-24 hours or until dry.
- Store in an airtight sealed container. To extend the shelf life you can store it in the fridge.