Granola alla banana (4 ingredienti, senza olio)

Questo Granola alla banana is an easy 4-ingredient breakfast recipe with a crunchy texture, made with minimal ingredients, no oil, and perfect for using the ripe bananas sitting on your kitchen’s benchtop. It’s naturally packed with 4 grams of protein, 3 grams of fiber, and half the sugar of store-bought granola.

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I love making my own granola instead of buying it, like I did for my Granola senza cereali, Granola senza frutta a guscio, o Granola di avena tagliata a pezzi but today I wanted to make one that uses my bananas. This granola is absolutely delicious with a soft banana taste, a sweet crunch, and the flavors of all the nuts.

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Granola alla banana

Questo Granola alla banana is an easy 4-ingredient breakfast recipe with a crunchy texture, made with minimal ingredients, no oil, and perfect for using the ripe bananas sitting on your kitchen's benchtop. It's naturally packed with 4 grams of protein, 3 grams of fiber, and half the sugar of store-bought granola.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 20 verbale min

Tempo totale: 30 verbale min

Corso: Colazione

cucina: americano

Dosi: 12 porzioni (1/4 tazza)

Calorie: 146.6 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Fiocchi d'avena vecchio stile - (nota 1)
• ▢ ¼ bicchiere Sciroppo d'acero - (nota 2)
• ▢ 1 piccole Banana - equivalent 1/3 cup mashed banana (note 3)
• ▢ 1 bicchiere Mixed Nuts of Choice - (nota 4)

Opzionale

• ▢ 2 cucchiaini Estratto di vaniglia
• ▢ 2 cucchiaini Cannella

Istruzioni

• Preriscaldare il forno a 180 °C (350 °F).
• In a large mixing bowl, mash banana with a fork until smooth – you need 1/3 cup of mashed banana. If you have too much, freeze leftovers for another recipe, because adding too much banana makes the granola softer and longer to bake.
• Stir in maple syrup, oats, nuts, vanilla extract, and cinnamon if used.
• Stir until all the dry ingredients are wet and coated.
• Spread the ingredients in a single layer on the prepared baking sheet.
• Bake the granola on the center rack of the oven for 10 minutes at 350 °F (180 °C). Use a wooden spoon to mix and stir the granola and return for an extra 10 minutes until golden brown and fragrant.
• Remove from the oven and cool down on the baking sheet for an hour.
• If you like, stir in 1/3 cup of mini chocolate chops or dried fruits like dried cranberries, raisins, chopped dates, or apricots.

Note

Note 1: Feel free to use quick oats if preferred or gluten-free certified oats if needed.

Note 2: Any liquid sweetener works like agave syrup.

Note 3: You can replace the 1/3 cup of mashed banana with the same amount of unsweetened applesauce.

Note 4: I used cashews, walnuts, and almonds but you can also use pecan, pistachios, hazelnuts. You can make the recipe with seeds instead, for a nut-free option. Tasty seeds in granola are sesame seeds, hemp seeds, chai seeds, or flaxseeds.

Archiviazione: Store the granola at room temperature in sealed container for up to 1 month.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1servizio | Calorie: 146.6kcal | Carboidrati: 18.4g | Proteine: 4.4g | Grasso: 6.9g | Grassi saturi: 0.6g | Grassi polinsaturi: 1.8g | Grasso monoinsaturo: 4g | Grasso trans: 0.002g | Sodio: 1.7mg | Potassio: 182.9mg | Fibra: 3.3g | Zucchero: 5.7g | Vitamina A: 6.5IU | Vitamina C: 0.7mg | Calcio: 50.2mg | Ferro: 1.1mg | Magnesio: 54.7mg | fosforo: 114.8mg | zinco: 0.9mg

Ingredienti e sostituzioni

You only need a handful of ingredients to make this recipe, here’s how to pick them.

• purè di banana – This is both a natural sweetener and binder, eliminating the need for oil. You can swap it with unsweetened applesauce.
• fiocchi d'avena – The base of the granola, providing fiber to keep you full. Use quick oats or gluten-free certified oats as needed.
• Sciroppo d'acero – A natural sweetener with less sugar than store-bought granola. It’s needed because the bananas won’t bring enough sweetness. It can be replaced with agave syrup.
• Mixed Nuts – Add crunch, protein, and healthy fats. Use cashews, walnuts, almonds, or swap for seeds like hemp, flax, or chia for a nut-free version.
• Vanilla & Cinnamon – These are optional but enhance the flavor, making it taste like banana bread.

How to Make Banana Granola

It’s very easy to make granola, here’s how in pictures.

Mash the banana in a large bowl and measure the quantity after mashing.

Add all the other ingredients and stir the batter until well mixed.

Spread the mixture on a large baking pan lined with parchment paper.

Bake the granola for 20 minutes at 350 °F (180 °C), stir at the halfway point.

I consigli di Carine

Let me share a few more tips to make the best granola.

• Stir While Roasting – Stir the granola halfway through baking to ensure even crisping and prevent sogginess.
• Golden Brown = Done – The granola is ready when it turns golden brown and fragrant.
• Too Soft? Bake Again! – If it cools too soft, bake for 5-10 more minutes to restore crunch.
• Personalizzalo – Stir in chocolate chips, dried fruits, shredded coconut, or pumpkin seeds once cooled.
• Archiviazione – Stays fresh up to 1 month in a sealed container at room temperature.

Altre ricette di granola

Ricetta della granola senza cereali

Granola senza noci

Granola sana fatta in casa

Granola con avena tagliata a coltello