This is a sponsored post on behalf of Concord Foods. As always all opinions are my own.
What do you do when you love banana bread, raisins, and granola? You make Raisin Banana Bread Granola of course!
My friends at Concord Foods challenged me to create a recipe using Sun-Maid Raisins and Chiquita Banana Bread Mix. I went to the drawing board and started writing down a few recipe ideas. My first recipe idea, banana bread marshmallow squares, in my head worked beautifully but once in the kitchen it failed miserably. Then I thought about making granola bars but then I realized:
1. I was out of granola in my house
2. I haven’t made a new granola recipe since earlier this year.
So I figured the idea of combining a banana bread mix with raisins and turning it into a delicious breakfast treat would be a fitting idea. After a few test runs in my kitchen I have finally perfected my recipe for Raisin Banana Bread Granola.
You want to bake your granola in the oven for 30 minutes stirring once–but if you like not-so-clumpy granola then you can stir every 5-10 minutes. I like my granola extra clumpy so I only stirred it once while it was baking in the oven. I’ve always been one to soak my raisins in liquid before adding them to baked goods. It helps plump them up and keep them juicy instead of shriveling to a sad death. I added the raisins in the oil/agave/banana mixture so that it could soak up all the flavors and of course plump up. That way when cooking they weren’t shriveling away!
Looking for more delicious recipes featuring Sun-Maid Raisins and Concord Foods Chiquita Banana Bread Mix!? Head over to Sweeter Together where you’ll find other recipes ideas plus you can download a free recipe ebook. Be sure to follow Concord Foods on Facebook and Pinterest and Sun-Maid Raisins on Facebook and Twitter.
Raisin Banana Bread Granola
- 3 tbsp coconut oil
- 1/2 cup agave
- 1 tsp vanilla extract
- 2 ripe bananas mashed
- 1 cup raisins
- 1/4 tsp cinnamon
- 4 cups quick cooking oats
- 1 cup Banana Bread Mix
- 1 cup walnuts chopped
- 1 cup pecans chopped
- 1 cup sliced almonds
- 1/4 cup brown sugar
- 2 tbsp flax seed meal
- Preheat the oven to 350 degrees Fahrenheit.
- In a large pot, place the coconut oil and agave syrup in the pot. Heat to high for one minute (do not let it boil) reduce down to low once the coconut oil has liquified. Add the vanilla extract and bananas. Mash bananas in the pot until no longer whole. Add in the cup of raisins and cinnamon let it cook on low for 5 minutes. Mix well and take of the heat.
- In a large bowl combine the quick cooking oats, banana bread mix, walnuts, pecans, sliced almonds, brown sugar, and flax seed meal. Pour the oil/agave mixture over the dry ingredients. Mix well until all the dry ingredients are wet.
- Line an extra large baking sheet with parchment paper, pour the granola on top of the parchment paper. Bake for 15 minutes, then mix, then bake for an additional 15 minutes, and if your granola still seems a little soft/wet bake an additional 10 minutes. Remove from the oven let the granola cool and store in an air-tight container for up to one week.