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Dehydrated Banana Granola Trail Cookies

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Dehydrated Banana Granola Trail Cookies

Course Breakfast, Dessert, Snack
Keyword backpacking, camping, car camping, dairy-free, dayhike, egg-free, lactose-free, no nuts, no shellfish, no tree nut, vegan, vegetarian
Prep Time 20 minutes
Servings 6


  • 2 cups granola
  • 2 large bananas
  • 1 tsp cinnamon
  • 1 tsp water



  • Using a food processor, grind the granola coarsely to a crumb-like consistency. Pour into a mixing bowl and set aside.
  • Next, put the peeled bananas, cinnamon, and water into the food processor and blend into a slurry. Pour this mixture into the bowl with the granola and mix well using a spatula. The cereal soaks up moisture so add water as needed to keep the mixture moist and pliable.
  • Scoop out rounded portions of the mixture using a teaspoon, and evenly place them on a silicone sheet or pre-cut parchment paper for your dehydrator. Using the back of the spoon or the spatula, flatten out each portion into the shape of a cookie approximately ¼” thick.
  • Dehydrate the cookies at 135° F for approximately 8-10 hours. For chewier cookies, dry for less time. For crisper cookies, dry longer.
  • About halfway through the dehydrating process flip the cookies over and remove the silicone sheet or parchment paper. Continue to dehydrate on the mesh tray until done.
  • When finished, store the cookies in a zip lock bag in the freezer or the pantry. Each batch makes about a dozen cookies.

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