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Walnut Banana Bread Granola (raw, vegan, gluten-free)

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Walnut-Banana-Bread-Granola8Walnut Banana Bread Granola ….. Do I need a better description than those four little words?  When I slid the trays into the dehydrator and turned on the fan, the immediate aroma of baking banana bread filled the room.

I found myself sneaking into the “yoga pantry”, for no other reason, than to take long, deep inhales of rich aroma!  Ah, the “yoga pantry”.  If you are new to reading some of my recipes you may have missed the explanation of my pantry.

A while back I turned our yoga room into a pantry that is dedicated to my kitchen-madness creations!  It is  still very zen-like which is so fitting to the type of food preparation that I do.  So, my husband and I refer to this room as the “yoga pantry”.

In this room I have two dehydrators that I run all the time, constantly emitting these amazing smells.  It is not uncommon to find us both laying on our backs on the floor in the center of room, eyes closed, listening to meditative hum of the dehydrators and inhaling all the flavors.  Can you smell the banana bread in the air?

A few tips along the way…

When I make granola I tend to mix the batter with my hands.  I wash my hands, remove my rings, and dive in.  I find that it is much easier to really incorporate everything.

When placing your batter on the dehydrator trays I have found that if I take a handful of batter and sort of squeeze it through my fingers, allowing the batter to “drip or drop” onto the dehydrator sheet.  This creates chunks of batter opposed to spreading the batter out flat, which leaves rough edges on the granola when you break it into smaller pieces to eat.

Make sure that use ripe bananas!  I can’t stress that enough.  Not only are ripe bananas easier to digest they are sweeter in taste.  If you use a less than ripe banana you may need to adjust how much sweetener that you add to the batter. The flavor outcome is based on the flavor and quality of the ingredients that you use!


Yields roughly 13-14 cups dried granola

  • 4 cups raw, gluten-free oats, soaked
  • 2 cups raw chopped walnuts, soaked
  • 2 cups fresh, diced banana slices
  • 1 cup raisins

Wet Ingredients:

  • 2 large ripe mashed banana
  • 1/3 cup raw honey or maple syrup
  • 2 tsp ground Ceylon cinnamon
  • 1 tsp stevia NuNaturals liquid
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan pink salt


  1. After soaking the oats, drain and discard the soak water.  Rinse under cool water for 2 minutes. Set aside.
  2. Drain and discard the soak water from the walnuts and give them a final rinse before adding to the bowl. Set aside.
  3. In a medium size bowl, mash the two bananas with a fork.  Leave it chunky.
  4. Add the sweetener, cinnamon, stevia, vanilla and salt.  Mix well.
  5. Now add the oats, walnuts, sliced bananas and raisins.  With your hands toss everything together.  Be care not to mash the sliced banana too much.
  6. Drop the batter in cluster on the non–stick sheets that come with the dehydrator.
  7. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for roughly 16 hrs or until dry.
  8. Part way into the drying process, once it starts to dry, transfer the batter to the mesh screens and complete the drying process on these.  This will speed up the dry time.
  9. 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).
  • 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.


Walnut Banana Bread Granola2

Walnut Banana Bread Granola3

Walnut Banana Bread Granola4


Walnut Banana Bread Granola6

Enjoy snuggled up to the fireplace!





3 thoughts on “Walnut Banana Bread Granola (raw, vegan, gluten-free)

  1. Dory says:

    Everything you make looks incredible. I made the apple cole slaw recipe last week and it was delicious and simple to prepare.
    It is so generous of you to share your recipes and I am very grateful!
    Thank You!

    • amie-sue says:

      Thank you Dory! I am so glad that you enjoyed the apple cole slaw. It is a refreshing side dish to make on these warm summer days! Thank you for commenting! Many blessings, amie sue

  2. Carley says:

    I used quinoa instead of oats and it turned out great! Love this recipe! So simple

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