Oats are a gluten-free grain that everyone thinks is healthy. But if you’re Paleo, you know better. Grains (with possibly the exception of white rice) are not our friends.
Besides you don’t need oats to make amazing granola. Shredded coconut, sunflower seeds, nut butter and dried fruit make an impressive granola. You won’t miss the old stuff.
It’s the perfect accompaniment to yogurt or almond milk. And a great snack, straight from the jar.
This granola has a lot going on. It’s chewy, sweet, salty, and crunchy.
You can make your own chewy banana chips like I did or or buy at the store. And you can use a dehydrator or heat this granola on low temps to make it crunch.
And after you’ve tried Paleo granola, you won’t miss those familiar oat-based brands anymore.
Ingredients
3/4 cups (store bought) plantain chips
1/2 of shredded coconut
1 cup of dehydrated banana chips (mine were homemade but store bought is fine)
1/4 cup of cashews
1/4 cup of sunflower seeds
3 Tablespoons of cashew butter
1/2 teaspoon of vanilla extract
1/2 teaspoon of cardamom
1/4 teaspoon of salt
4 Tablespoons of maple syrup
1/2 teaspoon of honey
How to
Throw plantain chips, coconut, sunflower seeds and cashews in the food processor and process until coarsely ground.
Throw into a mixing bowl and add vanilla, salt, cardamom, cashew butter dehydrated banana maple and honey.
Mix all the ingredients with a fork until everything is well mixed and the granola is well coated with cashew butter and maple syrup/honey.
If making this in a dehydrator, spread granola mixture evenly on the fruit leather tray of your dehydrator and dehydrate at 135 for 12 hours.
If making in an oven, spread evenly on a parchment paper lined cookie sheet and set at lowest possible temperature (about 200 degrees) and cook for 7 hours.
Take out of the oven and transfer to an airtight jar like a mason jar. Enjoy with milk or yogurt or out of the jar as a snack.
- ¾ cups (store bought) plantain chips
- ½ of shredded coconut
- 1 cup of dehydrated banana chips (mine were homemade but store bought is fine)
- ¼ cup of cashews
- ¼ cup of sunflower seeds
- 3 Tablespoons of cashew butter
- ½ teaspoon of vanilla extract
- ½ teaspoon of cardamom
- ¼ teaspoon of salt
- 4 Tablespoons of maple syrup
- ½ teaspoon of honey
- Throw plantain chips, coconut, sunflower seeds and cashews in the food processor and process until coarsely ground.
- Throw into a mixing bowl and add vanilla, salt, cardamom, cashew butter dehydrated banana maple and honey.
- Mix all the ingredients with a fork until everything is well mixed and the granola is well coated with cashew butter and maple syrup/honey.
- If making this in a dehydrator, spread granola mixture evenly on the fruit leather tray of your dehydrator and dehydrate at 135 for 12 hours.
- If making in an oven, spread evenly on a parchment paper lined cookie sheet and set at lowest possible temperature (about 200 degrees) and cook for 7 hours.
- Take out of the oven and transfer to an airtight jar like a mason jar. Enjoy with milk or yogurt or out of the jar as a snack.
