Peanut butter and banana granola

This week, I had planned to make some chai granola, but then I discovered this lovely recipe. I think I may have found my new favorite snack!

By throwing in some coconut flakes and ground flax seed, it gave the granola the crunchy, wholesome clusters that I love. And not to mention the sweet and salty fusion of toasted peanuts and bananas...mmmm!

While the granola baked, the house smelled like peanut butter, banana and maple syrup heaven.

Summer eats

granola with fresh fruit 

chocolate chip cake

raw veggie soup

A few pictures of what I have been making......and me at 29 weeks!

Chai granola breakfast parfait

Granola...the ultimate "hippie" food (granola people, good for a laugh). Whatever, I love it! Especially the aroma, when its baking in the oven.  This is a great alternative to all the crap cereal out there in the world.

For the parfait part I used a "fancy" glass, as my daughter likes to call it. Scooped a little raspberry soy yogurt into the bottom, sprinkled granola over top, finished with another blob of the yogurt and frozen wild blueberry's.


This recipe is adapted from the Rebar cookbook, one of my favorites pre-vegan. You can add whatever dried fruit, nuts or seeds you love, that's the best part. Its super easy to make and keeps in an airtight container for up to a month!!

• 4 cups traditional rolled oats
• 1 cup kamut flakes
• 1/2 cup oat bran
• 1 cup unsweetened coconut
• 1/2 tsp salt
• 1 cup almonds ( sliced, whole, or slivered)
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1 Tbsp ground cardamon
• 1 tsp cinnamon
• 1/2 tsp ground clove
• 1/2 cup vegetable oil
• 2/3 cup maple syrup
• 1 tsp vanilla
• 1 cup raisins

Combine all dry ingredients together in a large bowl.
In a smaller bowl, whisk wet together.
Pour wet into dry and stir until evenly coated.
Spread into two 9 by 13 cake pans ( so when you stir it up, it stay in the pan).
Bake at 275, stirring it up every 15 minutes for 45 minutes.
Bake until lightly golden.
Add raisins once cooled.