I’ve been on a bit of a health kick for the past few months. Each morning, I dutifully grab my yogurt, then jazz it up a bit with some granola for a little extra substance. You can find mass-produced granolas at the supermarket by the ton, but I prefer something that can easily be whipped up in my own kitchen, all the better if it doesn’t take too much time and can be done on a Sunday to prep for the week ahead. Many homemade granola recipes are loaded with butter, but this recipe instead uses egg white, banana, and peanut butter for the binder and richness. With lots of seeds and dried nuts, this recipe is loaded with the good stuff. Give it a try this week and watch your family chomp right through the batch!
Nutty Monkey Granola
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1/4 cup coconut flakes
- 1/3 cup chopped peanuts
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 3 tablespoons ground flax seeds
- 2 tablespoons chia seeds
- 1 banana
- 1 egg white
- 1/4 cup peanut butter
- 1/3 cup dried cranberries
- 1/4 cup mini chocolate chips
Heat oven to 375-degrees F and line large baking sheet with parchment paper.
Combine first 8 ingredients in large mixing bowl.
Use blender to combine banana, egg white and peanut butter until smooth. Pour peanut butter mixture over oat mixture and stir until incorporated. Pour mixture in even layer on baking pan.
Bake until crisp (about 20-30 minutes), removing from oven and stirring every 10 minutes to allow granola to brown evenly and break up into smaller pieces. When granola is golden and crisp, remove from oven and stir in cranberries and chocolate chips (chocolate chips should melt a little).
Allow to cool completely before storing in air-tight container.
Recipe courtesy of Christine Yang & Southern Peanut Growers