Cashew Butter Banana Granola {vegan, gluten-free}

This simple Cashew Butter Banana Granola recipe is perfect for snack time or breakfast. My favorite is enjoying it yogurt topped with bananas and cashew butter! Vegan and gluten-free friendly.

this recipe

Basically if I were a granola flavor this is what I would be: Cashew Butter Banana Granola.

I have a serious love for cashew butter and baking with bananas is one of my favorite things. The amount of extra ripe bananas hiding in my freezer door is a clear indication of my obsession. Or maybe it just means I buy bananas too often and somehow they never get used. Hhmmm. I digress.

I hadn’t made granola before in way too long, and I’ve had this hankering to make granola again.

side note: Drew wanted me to use the word “hankering” in a blog post for reasons that I don’t recall but there it is. 

Why You Should Make Cashew Butter Banana Granola

Making granola at home is wonderful for many reasons. One being that it makes your house smell awesome. Another reason being that it is often a heluva lot cheaper than buying it. I mean I totally get the laziness and convenience factor. Not to mention there are some damn good granola companies out there making ridiculous flavors that are out of this world.

But if you’re looking to save some dolla dolla bills, ya’ll… homemade is where it’s at.

Not to mention you get to make fun flavors like banana cashew butter that you probably won’t find in store!

Ingredients You Need

• rolled oats (gluten-free if needed)
• cashew pieces (optional)
• cinnamon
• cashew butter
• banana
• maple syrup
• coconut oil
• chia seeds

How to Make Homemade Granola

• First mix together the chia seeds with water so they can gel up.
• Then mix the dry ingredients together separately and set aside.
• Next combine the wet ingredients separately – cashew butter, mashed banana, maple syrup and coconut oil – in a large bowl. You can microwave the ingredients together if your cashew butter is really thick.
• Then everything gets added together before you spread the mixture out on the pan and bake.

Some Notes about the Process (getting the best results!)

• If your cashew butter is hard to stir, you can microwave the cashew butter, maple syrup and coconut oil together for about 15 seconds.
• You can mash your banana with a fork separately first, or blend in with the cashew butter using an immersion blender.
• Once the cashew butter banana mixture is ready, everything else gets combined with the dry ingredients.
• Don’t be afraid to use your hands to get everything well mixed at the end. Then when transferring to the baking sheet, leave some clumps together if you want clusters.
• *FLIPPING* the granola with a large spatula  (in 10 minute increments) will make sure you get clusters. If you don’t want clusters, simply stir the granola around.
• Make sure to let the granola cool on the pan completely before storing – the air will help create a crunchier texture

The granola clusters have a slightly softer texture because of it being made with mashed banana, but I personally enjoyed the combination.

Let me know if you give this a try by leaving a comment and review on the blog. I love hearing from you and it helps others find the recipe too!

Xx Ashley

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