Almond Butter No-Oil Granola

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This oil-free granola was a total hit with the kids and the hubs! A budget-friendly and pantry classic that you can’t go wrong with. Just make sure to get your bananas extra extra ripe so they blend well!



7 overripe bananas

15 Medjool dates, pits removed

1/4  cup almond butter

2 tsp vanilla extract

1/4 cup maple syrup

6 cups rolled oats

1/4 cup almonds

1/4 cup pumpkin seeds

1/4 cup dried cranberries

1/4 cup dried blueberries

1/2 tsp sea salt

1 tsp cinnamon

1 tsp ground nutmeg


Preheat oven to 375*

In the bowl of a food processor, add the bananas, dates, almond butter, vanilla extract, and maple syrup. Blend to combine. In a large bowl, combine the dry ingredients. Add in the wet ingredients and stir to combine. Taste for seasoning. If the mixture is too wet, add 1/2 cup of oats at a time. Too dry add another mashed banana.

Spread the mixture out onto parchment lined cookie sheets and bake for 20 minutes. I used 3 cookie sheets and both my ovens. Once finished, turn down your oven to 220*. Let the granola cool and once cooled break into pieces. Place large pieces into the food processor and pulse one or two times. Dump onto the cookie sheets again and rebake for a total of 45 minutes. You may have to bake a bit longer depending on your oven. Once crisp to the touch, remove from the oven and let cool for an hour. Break in to pieces again and store in large glass jars. Happy Eating!

Keywords: granola, healthy, vegan