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
Crunchy
Nutty
Not too sweet
Super fragrant
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.
If you aren’t a banana fan, sub sweet potato, pumpkin or even beet puree! (Hello hot pink granola! That’s my jam.)
Enjoy!
Banana Bread Granola
Ingredients
- 3 cups rolled oats (GF for gluten-free eaters)
- 3/4 cup raw walnuts
- 1/2 cup raw pecans
- 3 Tbsp raw sugar (or sub brown sugar)
- 1/2 tsp sea salt
- 1/2 Tbsp ground cinnamon
- 1 Tbsp flaxseed meal (or whole flax seeds)
- 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)
Instructions
- 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.
Notes
*Nutrition information is a rough estimate.
Dani says
This was a delicious and easy recipe! I omitted the raw sugar and had to substitute olive oil for coconut oil and it came out perfectly. I spread the wet granola between 2 large baking sheets and baked in convection oven for just about 20 minutes. Thank you again for another wonderful recipe, Dana! Your blog is beautiful :)
Holly says
Amazing recipe ! This is the best I gave ever found. It’s super easy to make and great taste . Just like banana bread, and yes, my house smelled amazing too. Thank you!♡
Yay! We are glad to hear that, Holly!
Candice Baker says
Not a fan of walnuts, substituted with sliced almonds for fantastic results! I also quadrupled the flaxseed yummm
Kiti says
Well, I’m late!
One word: Woah! I almost wanted to hide it from my husband. Actually, I put a sticky on the bag saying to please be mindful of the granola….as I want it to last so much longer!!!!
Hah! We are glad to hear that you enjoyed it, Kiti!
Lindsay says
Delicious! Easy to put together with ingredients I had on hand. Love using banana instead of extra oil/nut butters or more sweeteners – plus the flavour with the banana is fantastic. Nice variation from a lot of traditional granola recipes. Easy to make slight variations with “add-ins” so it feels a bit different each time!
Thanks for sharing, Lindsay!
Tess says
This is my favorite granola recipe! Just the right amount of crunch, sweetness and sustenance from the nuts. I’ve been making it for friends as gifts :) Dana, I wonder if I could add brown rice cereal to it for some crispness. How much more of the liquid ingredients do you think I need to add if I wanted to add 2cups of rice cereal? Thanks so much!
magipotam says
I’ve made this recipe so many times now, it’s amazing <3 I sometimes add chia instead of flaxseed when I don't have any, and I also play around with the nut combinations and ratio – I usually add a cup of almonds and the rest is walnuts. Another thing I add sometimes is banana chips which isn't the healthiest but I really like it so I add a handful to the baked and chilled granola, and I'd also add crushed cocoa nibs or chopped dates or something. You can get very creative with it.
Yum! Great additions!
Dallas says
Hello! Another delicious recipe. Yum! This did indeed make my apartment smell completely banana bread-y scrumptious!
General question about coconut oil. I noticed in some recipes that you call specifically for “melted” coconut measurements. Not this one though: Does it make a difference if the oil is melted or not when measuring it? My kitchen has been getting pretty hot lately and the coconut oil jar is totally liquid some days. So for this recipe I used the melted amount of what you suggested. The granola did brown but I had to keep it in by about 8 minutes beyond what you suggest! Of course my oven is probably lackluster compared to what you use. But still my question remains!
Thanks for taking the time to share the love! Peace.
Hi Dallas! It doesn’t really matter whether you measure melted or non for this recipe though as it is added to the saucepan in step 3 and will be warmed up anyway. As for the cooking time, that can always vary a bit but we always offer a cooking time, or until golden brown because oven temperatures can vary. Hope this helps!
Dana Gaydon says
This is thee best granola I’ve ever had or could possibly think of making. My husband is a tough crowd and he was impressed. We love it!!
Yay!
Mandy says
Gah! SO good!! Dana, you are a genius. I seriously don’t make any other food bloggers recipes because I like yours the most :).
So kind! We are glad you’re enjoying the recipes, Mandy :D
Jazzu says
Hi, this looks very yummy! I was wondering if it’s possible to replace the maple syrup with apple sauce instead, or could that make it too mushy/wet? Thank you kindly. c:
Hi Jazzu! We haven’t tried using applesauce and can’t say for sure, but I would think that your initial thought is correct and it may be too mushy/wet. If you give it a try, report back on how it goes!
Marilyn says
I LOVE your recipe made with banana and pumpkin. I just finished making a batch with applesauce. It’s good, but the apple flavor isn’t as strong as I would wish, so next time I will probably chop up some dried apples to add to it before I put it in the oven, so the apples can crisp, too. I baked mine all on one cookie sheet at 325 degrees for the first 20 minutes, stirred and then turned it down to 250 for about 10 minutes and stirred again, then baked for 10 minutes more. At the end, I just turned off the oven and let it crisp up in there while the heat was dissipating. (My oven tends to run hot, so this keeps me from burning the batches.)
Danny J says
Thanks Dana! I made his granola and was so impressed! Your recipes inspire me to experiment with my own ideas. So this time I took some liberties with this recipe. Swapping 1 cup of oats for brown rice cereal. Subbed coconut sugar, pumpkin seeds & cashews, pumpkin puree, 1 tbsp of brown rice syrup Instead of the extra maple and used pumpkin pie spice in place of cinnamon. So darn good!
We’re glad you enjoyed it, Danny! Thanks for sharing your recipe changes :D
Jagna says
happy to report that this granola is AMAZING even without the raw sugar or the agave syrup, with only 1/4c of maple syrup and without the pecans (nuts have a lot of fat….) Next time maybe I will try with less coconut oil
Yay!
Trieneke says
Hi, What can I sub the sugar for? Maybe coconut sugar?
Hi! You could sub some powdered stevia, or up the amount of honey. Hope that helps!
Meg says
This is maybe my favorite recipe I’ve ever found on the internet. I add dried apples and pumpkin seeds to it sometimes. Magic.
Molly says
Hi! This granola looks super yummy. If I left out the added sugar (but left the maple syrup), would the recipe still work? Or does the sugar serve a purpose other than just sweetness? Thanks!
Hi Molly! You could but it obviously won’t be as sweet. You could sub some powdered stevia, or up the amount of maple syrup. Hope that helps!
Ramona says
Hey. What is the best way to store this?
Hi Ramona! Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.
Isha McCarthy says
I make this granola weekly!!!!!! I eat it every morning for breakfast (on its on with milk, over yogurt, over oatmeal, etc..) and I love it so much! The first few times I made it I didn’t stir it but now I do and I think I like that better. Or do I? I actually can’t decide because it’s just SO SO GOOD!!!! I want to start adding chia seeds and hemp seeds to my recipe – do you have any suggestions on what amounts to use and if I need to adjust the other ingredients to make that work? Thanks again!
Hi! I think you could just add those additional ingredients without adjusting the recipe! Others in the comments added chia and had success!
Natasha Berger says
Hi Dana, can I sub the coconut oil for canola/ olive/ avocado oil?
Molly says
Hi! Is this made with ground flaxseed/flaxseed meal or whole flaxseed?
Thanks!
Hi Molly! We used ground, but either is fine!
Pardita says
Hi Dana,
I’ve been making this regularly but it’s getting a bit soggy, why is that ?? Could it be that I’m crowding the tray ? Or something else
Regards,
Pardita
Yes, that might be it. Next time, give it a little more room and see if that helps!
Cait says
Any suggestions on what to replace the pecans and walnuts with if you have a nut allergy?
Hi Cait! What about raw pumpkin seeds, sunflower seeds, and unsweetened coconut flakes? Hope this helps!
Michelle says
Such a fabulous recipe. I didn’t realize how easy and affordable it is to make your own granola. I’ve tried a few of your granola recipes and they’re all excellent! Thank you so much! I’ve made this banana bread one three times now and am giving it as Christmas gifts <3
Pardita says
Hi Dana,
I Made this and it’s stunning. Just wanted to know the nutritional facts are for the whole batch or per serving ???
Regards,
Pardita
Hi! It’s for a 1/2 cup of granola!
Kim says
Perfectly delicious! I used a dark heavy pan and a “silpat” mat, and 30 minutes at 275 worked best for that combination.
DONNA GIBSON says
I’ve made thus 3x already & it gets better & better. Pumpkin seeds, walnuts, pecans. All of them or whatever you have in hand. I always have to triple the recipe and there’s no one here but me and mom. We LOVE knowing exactly what’s in our granola! Thank you so much! Its a hit! Dana you have great recipes!
Sierra says
Yum! 4th time making this, it’s our fave! Subbed sliced almonds for pecans this time and wowza, love it! Can’t wait to mix it up by using sweet potato instead of banana one of these days. So easy, so super delicious!
Sue says
This is soooooo good and easily adaptable. I don’t eat oatmeal so added some coconut and seeds which made it a grain free option. On top of that I had some pumpkin puree I wanted to use so I replaced the banana with that. You could really make so many changes as you needed according to your own diet.
This batch will be gone in no time I’m sure!
Laurie says
I made this for the third time today, great recipe! My neighbor texted me to find out what I was cooking because it smelled so good! :)
Danielle says
We have nut allergies, so we substituted a combination of raw PUMPKIN SEEDS, raw SUNFLOWER SEEDS, and unsweetened COCONUT FLAKES for the nuts. And it’s delicious.
Here’s another tip: I used COARSE SALT so that you get little salty bursts. I love it.
Emaleigh Downey says
So good! Stuck to the recipe except I had a mixture of rolled and quick cooking oats, used coconut sugar instead of raw sugar, and reduced the maple syrup to a 1/4 cup.
Also added hemp seeds, chia seeds and buckwheat groats!
Lindsay Nelson says
this recipe is a blessing in my life. first time making granola and it couldn’t have been easier. my family loves it. left it in the oven for a bit too long… burned, but thats ok,, next time I’ll make it at 340 degrees for 5 minutes less. my oven is hotter than the average oven.
Nina says
Could I sub peanut butter for coconut oil? I have all other ingredients but no oil/butter except for PB. Thanks!
Hi! Most likely not, not without compromising the sweetness and moisture level.
Jo Dee says
Hi! I love the way this recipe sounds. Do you know if there’s another kind of oil I can sub for the coconut oil?
Jo Dee says
Annnnnd, I just read the rest of the comments – should’ve kept scrolling! Thank you, can’t wait to try this.
Bianca says
I have made this twice and it was delicious !!!
Is there anyway that I can make this using fresh blueberries instead of banana?
Im just craving a good blueberry granola…
Hi! It should work. We haven’t tried it, but if you do let us know how it goes!
Yuki says
Can I substitute Unsalted butter for the coconut oil?
Emaleigh Downey says
I would say go for it! also olive oil worked for me!
Sam K says
I made this recipe for the third time and here are my tweaks. The first two times it turned out exactly the same, the granola was a little soggy and chewy rather than crispy, which I didn’t like. Also, the nuts burned when I added them at the beginning. I used less maple syrup, 1/4 cup instead of 1/3 cup + 1tbsp and also a little bit less than a full banana (I took off maybe half an inch). I added the nuts in ten minutes before the granola finished cooking. Came out great and actually crispy this time!
Eliza says
It’s in the oven… but I already had to have a bit ;) Soooo good! Thank you!
Fernando says
Good evening. May I sub coconut oil for other oil or regular butter? Thanks
Hi! Melted earth balance or olive oil will work instead!
sharon says
This granola is amazing…really does taste like banana bread….I added cocoa nibs and toasted coconut…a definite keeper
Darby says
Can you make this without the nuts,
Emaleigh Downey says
absolutely! I used a mixture of seeds and coconut one time instead of nuts and it came out great!
yuki says
May I know preheat 350 ℃ or ℉？
Hi Yuki! 350℉!
Jackie says
I made this recipe for my vegan- gluten free diet and oh my, I loved it. I omitted the sugar and it’s already sweet for my taste, just make sure you have a very ripe banana. I also baked it longer than 28 minutes, because it was still soggy at 28 minutes- it’s probably my oven. I eat the granola with almond milk and banana slices. Delish and filling! I will make it again this weekend. Thank you!
Jessica says
This is the best granola I’ve had/ever made! I make it at least once a week and triple the recipe in order to have it last more than an a day! Thank you so much for creating and sharing such a wonderful recipe!!
Jules says
Dana,
I just wanted to thank you so so much for your brilliant work. I am a passionate cook who recently got diagnosed with lactose intolerance and for another problem I cannot have gluten either.
Your recipes are all so wonderfully researched, they are saving me time when I don’t want to do the work myself and inspiring me when instead I feel like I want to experiment. Thank you, so so much!! This granola made the house smell so beautiful yesterday night, and it is now my absolute go-to recipe!
Lots of love and gratitude!
Jules
rusty says
I made this recipe with my mom this evening and it is heavenly! I may or may not have stuffed myself with unreasonable amounts of granola right after having your Brussels sprouts pasta recipe for dinner.
We added 1/4 cup raisins and subbed the pecans for almonds, used only 1/3 cup honey and used golden flax seed as that was the only type we had. It turned out AH-mazing.
This is the second one of you granola recipes that I’m making. First was the sweet potato one which was awesome and my mom’s absolute favourite!
Cori says
I’m so disappointed in myself, I don’t know what I did wrong. I followed the recipe exactly. Just pulled it out of the oven and even though it was very brown, it was very soft. I can’t figure out what I did wrong. Does it harden after it cools or should it come out of the oven hard? Where did I go wrong?
rusty says
Mine was also soft when I took it out of the oven but as it cooled down it hardened and I was able to break it into clumps. I think it’s normal, just like cookies are very soft while still hot but after some time they become harder and crunchy even.
Amanda says
I made this last night and followed the recipe as stated. DELISHIOUS!!! Thank you for sharing it. :)
Sam says
This is heavenly!!! I’ve made it twice so far. The problem I encountered both times was the bottom getting too brown, almost burnt after a little over 20 min but it might just be my baking sheet, not sure why. The recipe says not to toss it to make it clumpy, but I think next time I just have to toss it to prevent the burning. Also the second time around I used less sugar, 1.5 tbsp instead of 3 and added more pecans! Thanks for a great recipe.
Mel B says
I made this today for the first time. I subbed sliced almonds for walnuts and used two bananas, because I had them.
The deliciousness is so dreamy. I can’t even. Tell. You.
Deanna says
How do you store this since it has Bananas in it. I make in bulk so I normally freeze. However I am concerned about the banana. Ty
Elaine says
Same concern. How to store and how pong would it last
Graham says
Thank you so much! I made this last night and it made for the best breakfast today! I usually follow a recipe only the first time and then tweak it to make improvements. This is just perfect!
Veronica says
I made this granola and it was amazing. I ended up already having all the ingredients in my kitchen. I had just the perfect amount of pecans. It was so delicious and crunchy. My family loved it. I’m now planning on making a batch to give a long with christmas gifts to my friends. Who doesn’t like granola?
Marley says
I love this recipe so much. I’ve never made the same single recipe so much before! I didn’t use pecans as they’re more expensive than gold here but the taste of the toasted walnuts is enough. So heavenly. I end up eating more as a snack than I do for breakfast sometimes because its SO good. Honestly dangerously good. Sometimes I purposely don’t make it because I know I will end up eating it all as a snack haha.
Will have to try subbing banana for sweet potato or pumpkin next, and maybe throw some pumpkin spice in there. Fab recipe :D
Jamie says
So delicious! Thanks for the recipe!
Rainah says
Daughter and I enjoyed these today. I’d made a three ingredient version first (using up bananas: 2 bananas, 2 C oats, 1/2 C raisins). At first she just said she liked them the same…. ??? I thought, are you ill, this Banana Bread Granola is wayyyy much better!? Then she came out with the telling truth: She wanted raisins in this recipe, so she’d have the best of both worlds. So there you have it. We love this! Thanks!
Lauren Lizewski says
This rocks. It makes the house smell soooo good. Plus it has the best crunchy consistency, I don’t know what it is, maybe the banana, but this recipe has turned out the best for me, among other granola recipes that were rather chewy.
Thanks !
Ewa says
This is a yummy recipe but I feel like 350 is way too high for granola. Mine started burning after 10 min even though I stirred it often.
Sorry to hear that Ewa, try a lower temperature (300-325) and check it every 5-10 minutes!
Kate says
LOVE this recipe! I omitted the raw sugar and its still perfectly sweet :)
Addie says
Thank you for the recipe! I can’t explain how warm and amazing the house smelled when it was baking. 5 star recipe!! Sharing it with friends and family!!!! :)
Amanda h. says
What can you use in replacement of raw sugar?
Amanda h. says
Oh! I see someone said they used all maple syrup! I may try that! Or agave, or brown sugar? What are the special properties of raw sugar?
You could try and use coconut sugar!
Erin says
I made this recipe the other day and it was DELICIOUS! First time I had ever made granola. Easy to follow recipe. (:
Diane B says
BEST GRANOLA EVER!! I made my first batch late this afternoon and kept nibbling at it while I made dinner. I finally gave up and had a small bowl with almond milk for desert. I’ll be making this on a regular basis and will definitely be my go-to for Christmas gifts!
THANK YOU! THANK YOU! THANK YOU!
Sue says
This stuff is SO moorish. I omitted the raw sugar and added 1/2 cup of maple syrup. Fantastic recipe that will be on regular rotation in our house.
Debbie Young says
Do you have a suggestion for what I can use instead of banana? My daughter is allergic to bananas. Just made it according to the recipe and it is wonderful!
DeAnna says
In the text part of the page, where the pictures are located, there is a comment from the author, stating that substitutions of pumpkin, pureed beets, and I think it was applesauce, were all good.
This is some fabulous granola. I had to make some changes myself due to food allergies, and it came out so well that my very non-health-food husband ate the whole batch! This is the best granola I’ve ever made!
TG says
Loved it ❤️ made as recipe directs. Added extra cinnamon because it’s my fav spice. Next batch I will use pumpkin purée. Which is a year round staple in my home so this is a great way to add variety
Peanut Butter & Ellie says
I made it! It was good- the only thing is I didn’t think it was banana-y enough!! I think I’ll mash up another banana and add it in next time (and cut the cane sugar out) to get TONS of banana flavor. My favorite part about this granola was that it made the house smell HEAVENLY. Like I wanted to bottle up the scent of it baking and use it as perfume. :)
Thanks for the recipe, Dana!! xx
Isabelle says
I just made these and it was a huge mistake. They are SO good! I might eat it all in one sitting. Next Christmas everyone is getting this as a present. So SO good!!
Christiana U says
Love this receipe. I cook at a lower heat longer to avoid burning(and subbed the coconut oil for butter) but I love this receipe.
Kate says
This is the best granola recipe out there—seriously! It’s in regular rotation in our house. I blend plain kefir with Maine blueberries and top it off with a 1/2 cup of this granola… so addicting. Thank you for the wonderful recipe!
Kim says
Can I sub chia seeds for flax seed? Or something else in my pantry? I’m lazy and the grocery store is so far in the winter…
Peanut Butter & Ellie says
I’m not Dana, but I’m sure you could! :) Good luck!
Kendra says
Best granola recipe I’ve ever made! Delicious!
Victoria says
I’ve just made this recipe and it’s in the oven now. It smelled so good pre-oven that when I went to lick the spatula I accidentally drooled all over the floor instead [blushes]! I can’t say this has ever happened to me before. Can’t wait to try it!
Charis Amy says
I burn/ruin everything I bake, but this is un-ruinable. AND everybody in my life now loves me because I’m making banana bread granola. Seriously, thank you. AMAZING with yoghurt, and looks super cute on my counter in my mason jars. Look at me adulting! YAY!!
I’ve also baked the banana muffins with the crumble tops and am making your sweet potato chickpea buddha bowl for dinner. Minimalist baking is now my life.
Amberley says
Oh. My. Gosh. This is DELICIOUS! I’m literally finishing my 11th serving (1 left!) in 5 days as I type this. I am always having a hard time finding quick and easy snacks to prepare on the weekends that are healthy, yet nutrient dense enough to fuel my activity throughout the week, while yet still meeting my crazy dietary needs too. Oh! And it would nice if they tasted good too??
This fits the bill!!
Healthy, clean, quick and easy, vegan, gluten free, nutrient dense. Aaaaand sooo GOOD!
Ann-Margaret says
Absolutely delicious! Thank you for such a wonderful website!
Heather says
Is the flax ground flax?
Yes.
Ingrid says
I just made this and it’s sooo dank
thank youuuuu????
Andrea says
How did I not see this recipe before?! *Running to pantry for ingredients* This is going to be EPIC. I’m hoping half will end up going in a jar for a Christmas gift for my step-mom who is impossible to buy for.
Liv says
This is the best granola I have ever tasted
Carol Ann says
I love banana bread and muffins so much that I have a hard time not eating the whole thing as soon as it’s out of the oven! So this granola clearly won’t last as long as the previous batches I made but well, everybody deserve a treat at this time of the year ;) And just for the great smell in the whole apartment that lasted for hours it’s worth making it!
Melissa says
Can I use EVOO in place of the coconut oil? And regular sugar in place of the raw sugar? Same amounts?
Anthony says
How do you think steel cut oats would sub?
Eline says
I just made it and the whole house smells delicious! I really love the taste of it, but it was a little too sweet for my liking.
For the next time, could i just use a little less maple syrup and more coconut oil?
Yes, I’d reduce the maple syrup!
Juliet Steed says
Just made this using homemade unsweetened applesauce in place of the banana and raisins instead of the walnuts (slightly reducing the sugar to compensate) and I can’t stop shovelling it into my face someone send help
haha, glad you liked it!
Holly MacLean says
The smell… The flavour… 5/5!
Stacey says
This granola is easy and delicious. My kids and I love it! Thanks for the recipe. : )
Chloe says
just made this! i added a little less sugar and it was awesome!! it’s going to be hard to not eat it all at once. thanks for sharing!
Cherry says
Oh My Gooddd.. really does taste like banana bread!! so dangerous! hahah..
I unfortunately stirred mine during cooking a bit cos i didn’t want the nuts to burn, so I don’t have as many clusters as i would like.. but then again, i’ll be making this again in oooh.. 1 day? :D
thanks for all you do xo
Amelie says
Awesome recipe, so delicious!
Amanda says
Amazing! Just made it and I have trouble stopping to snack and leaving some for the morning!! Crunchy, sweet, spot-on banana bread-like and so easy! I will be making this loads more often…
Tiffany says
Hi Dana! I made this recipe today and it’s fantastic! Thank you!
My batch was ready at 20min maybe because my oven runs hotter. Next time I will take it out at 16-18min because a few pieces were a little dark.
Thanks again! My family absolutely loves it!!
Eiji says
This recipe is amazing. Well most of your recipes are. Thank you for sharing. You are a wonderful resource for new vegans that cook.
Nicole says
Was lovely granola – too sweet for my taste buds though – might leave out raw sugar or reduce the amount of maple syrup.
I have never heated up the wet ingredients before because its all already liquid – any specific reason you do it?
Claudia says
Just made your granola bars – we love them at our house. And this granola just came out of the oven and I tried it right away – delicious!! I substituted flaxseed with chia seeds and added shredded coconut halfway through – yum. Can’t wait for breakfast tomorrow! Great website.
Ruby says
OMG!!!! I love this stuff, it turns out so delicious and it is so easy! I have already impressed all my friends. :)
Neelima says
Our whole family is in granola heaven! I made my first batch ever yesterday and even my very finicky 8 year old paid a compliment and wanted seconds :) We’ve had it with yogurt and fresh, sliced bananas and a sprinkling of chia seeds. Just yum.
The only thing I changed was using olive oil instead of coconut oil and it worked like a dream!
Thank you for this!
Julie says
Ever since seeing this post a few months ago, I’ve been making this recipe regularly. I live inFrance, so I’ve shared it with a few French friends (who hardly know what granola is, and certainly don’t know the pleasures of a good, spiced banana bread). They LOVE it, and each person who has tried it has, without fail, asked for a jar of it. This stuff is seriously addicting.
NOTE: I find that the nuts (especially walnuts) tend to burn before the oats have fully toasted and seized. Have had to pluck too many burnt walnuts from the final mix, so I think I’ll try adding them about half-way through cooking next time. Other than that, I have had excellent luck with this recipe every time. Pro tip: serve with some sliced bananas with almond milk, or yogurt, or–why not–a bit of coconut cream. Mmmm.
De says
Just made this and WOW..so good!! My only regret is that I didn’t double the recipe, pretty sure my sister and I might eat it all today lol Thanks so much, Dana! :)
Angie says
I just made this and can’t stop eating it!! I cut down on sugar and fat and it still is wonderful! thanks
Great! Thanks for sharing, Angie!
sandi says
Hi, I just found this recipe and I’m excited to try it. One question, I only have flaxseed meal on hand. Will that still work?
Yes!