If you want your house to smell like banana bread without actually baking banana bread, make this granola.
This granola is pretty rad, and provides yet another way to use up overripe bananas; serious score in my book.
The ingredients you need are likely in your pantry RIGHT THIS SECOND. WHOA. EVEN the wet ingredients: coconut oil, agave nectar or maple syrup, vanilla extract, and a big ol’ ripe banana.
Look how friggin’ good that looks; and it’s not even baked! Hubba hubba.
Ta-da! Banana bread granola. So delicious + VEGAN & gluten-free! It’s
Not too sweet
JUST like banana bread
& loaded with healthy fats, Omega-3s & 6s, protein ,and fiber
Plus, it takes about 30 minutes start to finish and is the perfect breakfast or on-the-go snack.
John loves his granola over yogurt. I prefer mine straight up with almond milk (or straight outta the jar #fistfuls). But it also makes the perfect topping for smoothies, creamy oats, frozen yogurt, and ice cream.
Banana Bread Granola
- 3 cups rolled oats (GF for gluten-free eaters)
- 3/4 cup walnuts
- 1/2 cup pecans
- 3 Tbsp raw sugar
- 1/2 tsp sea salt
- 1/2 Tbsp cinnamon
- 1 Tbsp flaxseed
- 1/4 cup coconut oil
- 1/3 heaping cup maple syrup or agave (or honey if not vegan)
- 1 tsp vanilla extract
- 1 medium ripe banana (mashed // 1 banana yields ~1/2 cup)
Preheat oven to 350 degrees F (176 C).
Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts together in a large bowl (see photo).
In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or agave or honey), and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded // use additional baking sheets, as needed, if increasing batch size) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
NOTE: If you don’t toss the granola while baking, it will get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.
*Yields approximately 12 half-cup servings.
*Nutrition information is a rough estimate.