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Strawberry Banana Nut Granola (raw, GF, vegan)

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As addictive as granola is to eat, so is it just as addictive to make!  Often  I end up making granola simply based on what ingredients I have sitting around.  That is exactly how this one came about.  I never grew up eating granola, so I must be making up for lost time.  It is such a versatile food.  It can be used as a cereal, doused in nut milk,  eaten by the handful as a mid-afternoon snack, sprinkle it over yogurt or ice cream, shape it into bars, or cookie forms, the possibilities are endless.


  • 8 bananas, ripe
  • 16 oz strawberries, organic (I used frozen ones that were thawed)
  • 1/2 cup raw agave nectar
  • 3 Tbsp chia seeds
  • 1 Tbsp lemon juice
  • 1/2 tsp sea salt
  • _____________
  • 2 cups raw, gluten-free oats, soaked for min. of 8 hours**see below
  • 1 cup raw cashews, soaked for min. of 8 hours
  • 1 cup raw almonds, soaked for min. of 8 hours
  • 1 cup raw pecans, soaked for min. of  8 hours
  • 1 cup of flax seeds
  • _____________
  • 2 bananas, ripe (I sliced these, tossed them with cinnamon and then dehydrated)
  • 2 cups fresh strawberries, organic (sliced and dehydrated)


  1. Soak all of the nuts/seeds together in a large bowl with water.
  2. In a separate bowl combine 2 cups of oats, 4 cups of water and 2 Tbsp raw apple cider vinegar, soak overnight.  You can read more about why it is important to soak the oats here.
  3. Drain and rinse the oats till the water runs clear.  Press out as much water as you can.  Place in a large bowl.
  4. Drain and rinse the nuts/seeds.  In your food processor, pulse chop them into small bits.  Add to the bowl with the oats.
  5. In the food processor combine; 8 bananas, 16 oz strawberries, chia seeds, lemon juice and salt.  Process until everything is nice and creamy.
  6. Pour “sauce” over the oats/nuts/seeds and mix until everything is well coated.  Set aside and give the chia/flax seeds some time to absorb any loose liquid.  Maybe 10-20 minutes.  During this wait time you can tend to the remaining bananas and fresh strawberries.
  7. Take your 2 remaining bananas, the 2 cups of fresh strawberries and slice them all up.  Place them on the mesh sheets that come with your dehydrator.
  8. Take the granola batter and spread approx. 2 cups worth of mixture on the non-stick teflex sheets.  Spread it out.
  9. Place all the trays in the dehydrator and dry at 105 degrees for approx. 16-24 hours.  At the half mark remove the teflex sheets, allowing the granola to continue drying on the mesh sheets until it is dry.
  10. Once done and cooled, break the granola up and add the dehydrated bananas/strawberry chips to the mix.
  11. Store in a glass container.  The shelf life will depend how how dry or moist you leave your granola.  The more moisture left in the granola, the shorter the shelf life.  I tend to make up quart size bags of it and store in the freezer.

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