Ever since the Oatmeal Raisin Cookie Granola, I have enjoyed coming up with many other granola recipes that are reminiscent of a cookie. I love my granola to have thick clusters of oats, rather than just crunchy oat flakes. I also love to add in nuts and dried fruit to make it even more nutritious and delicious. If I hadn’t had my Coconut Apricot Cookie Granola I don’t know how I would’ve made it through the winter. It was and is a definite favorite recipe of mine.
While dreaming up recipes the other night (yes, this is what I do before I fall asleep at night) I thought of how delicious a peanut butter granola would be. I was so excited to give it a try, but wondered what I could add to it to give it more crunch. Then my genius mind thought of another favorite snack that I love, banana chips! Peanut butter and banana pair beautifully together!
The next day this delicious recipe was born!
Whenever I eat this, I feel like I am eating a healthy peanut butter cookie. This recipe is great on its own as a dry snack or with milk for a hearty and healthy breakfast.
Peanut Butter Banana Chip Cookie Granola
Clusters of oats held together with smooth natural peanut butter and sprinkled with bits of sweet crunchy banana chips and roasted peanuts. This recipe is like eating cookies and milk for breakfast, without the effort of actually having to dip your cookie!
Makes 10 cups of granola
- 3 1/2 cups rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup banana chip pieces (I broke some larger ones up with my hands and left the smaller ones whole)
- 1/2 cup unsalted roasted shelled peanuts
- 2/3 cup smooth natural peanut butter (I used Kraft)
- 2/3 cup pure maple syrup
- 1/3 cup sunflower oil
- 1/4 cup almond milk (or other non-dairy milk)
- 2 teaspoons vanilla
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the oats, flour, baking soda, sea salt, banana chips and peanuts. In a smaller mixing bowl, whisk together the peanut butter, maple syrup, sunflower oil, milk and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Transfer the mixture onto the baking sheet, spread evenly and bake for 18-22 minutes, rearranging the granola halfway through the baking time. Allow to cool completely before removing from the pan. Store in an airtight container or mason jar.