While it’s important to include a source of protein with the majority of your meals and snacks throughout the day, including a healthy dose of protein at breakfast is especially important. As protein allows for a slow and steady rise in blood sugar, a protein packed breakfast will help you start your day off on the right foot. And as protein is the most satiating macronutrient, including this macro in your morning meal will keep you from feeling those mid-morning hunger pangs. Since granola is typically quite high in carbs and fat, I thought I’d balance this recipe out a bit by upping the protein content. And with no added sugars or hydrogenated oils, this is a macro balanced granola you can feel good about enjoying.
In creating this recipe, I utilized the famously delicious peanut butter and banana combo; but I thought I’d kick things up a notch with the addition of banana chips and whole peanuts. What resulted is a deliciously sweet and crunchy cereal mix, that makes for a convenient nutrient boost to be enjoyed at anytime of day. In addition to the classic peanut butter banana flavour, I chose to increase the fibre, flavour, and interesting texture of this granola with the addition of diced figs.
While figs are probably best known for their whopping fibre content, they also contain an impressive dose of micronutrients, including vitamin B5 (pantothenic acid), B6, and potassium. Figs are deliciously sweet and feature a unique texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. If you weren’t a fig fan before trying this recipe, it is my hope that I will put you one step closer to conversion.
Highlights of making this recipe:
- As this recipe contains no raw eggs, you can fearlessly lick the bowl once your granola’s in the oven (it’s ok, you should be super excited).
- With only two dirty bowls, a few measuring utensils, and a couple baking sheets, clean-up is no problem and can be taken care of while the granola cooks/ cools.
- And requiring only 5 straight-forward steps, this recipe is a breeze to whip up – if you plan to make it on your meal prep day, I recommend making this recipe first and tossing the granola in the oven, so you can move on to your other prep tasks while it bakes.
- While the granola bakes, a mouth watering banana aroma will fill your home (perfect for an open house or to wow that special someone this valentines day).
- Because this granola is cooked for a long time at a low temp, the product is nice and dehydrated. Thanks to this thorough dehydration, this granola can be easily stored in an airtight container in your pantry for up to two weeks.
Making this recipe is a great opportunity to try granola as a nutritious breakfast addition or evening snack with yogurt and fresh fruit, or even by itself as a portable meal option to satisfy your appetite, excite your taste buds, and help meet your nutrient needs throughout the day.
Macros per 1/2 Cup Serving
Calories: 224
Protein: 12 g
Fat: 9 g
Carbohydrates: 25 g
Sugar: 5 g
Fibre: 4 g
PB Banana Granola
Ingredients
- 5 second spritz Olive Oil Cooking Spray
- 1 cup sugar-free syrup
- 3 tbsp extra virgin olive oil
- 2 tbsp vanilla extract
- 1/2 cup 100% natural peanut butter
- 1 cup mashed ripe banana (~2 medium*)
- 2 cup Vanilla Whey Protein (~6 scoops)
- 1 cup banana chips crushed
- 1 cup unsalted peanuts
- 6 cup oats large flake
- 1/2 cup wheat bran
- 1 1/2 tsp Stevia
- 1/2 tsp fine sea salt
- 1 cup dried figs chopped**
Instructions
- Preheat oven to 275 Degrees Fahrenheit. Line two large baking sheets with tin foil. Mist with cooking spray and set aside.
- In a medium bowl, combine syrup, oil, vanilla, peanut butter, and banana. Stir to completely combine. Add protein, mix well and set aside.
- In a large bowl, combine banana chips, peanuts, oats, bran, stevia, and salt. Add liquid mixture to dry ingredients. Mix well to fully combine.
- Spread oat mixture evenly across prepared baking sheets (mixture should be quite clumpy). Bake for 55-60 minutes, stirring often to break apart clumps and promote even cooking (~every 20 minutes).
- Allow granola to cool for ~5 minutes before adding figs***.
Notes
