Make this granola if you want to make your house smell like banana cake without baking any banana bread.
This granola looks pretty cool and is a great way to use overripe bananas. I give it a big score.
Ta-da! Banana bread granola. So delicious + VEGAN & gluten-free! It’s
CrunchyNutty
Not too sweet
Super fragrant
Just like banana bread
Loaded with Omega-3s and 6s, fiber, protein, & healthy fats
It is a great breakfast or snack to take with you on the go.
John prefers granola to yogurt. I like mine with Almond Milk or straight from the jar. It’s also a great topping for smoothies and other desserts like frozen yogurt, creamy oatmeal, and ice cream.
If you don’t like bananas, try substituting sweet potatoes pu,mpkin, or even pureed beets. (Hello, hot pink granola! (That’s my jam.
Ingredients
- 3 cups of rolled oats for gluten-free people
- 3/4 cup raw walnuts
- 1/2 cup raw pecans
- 3 Tbsp of raw sugar (or brown sugar can be substituted)
- Half a teaspoon of sea salt
- Ground cinnamon, 1/2 tbsp
- 1 Tbsp. flaxseed meal or whole flaxseed
- Coconut oil, 1/4 cup
- 1/4 cup maple syrup (or agave if vegan) or honey
- 1 tsp vanilla extract
- 1 medium ripe banana (mashed // 1 banana yields ~1/2 cup)
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the flaxseeds, nuts, cinnamon, sugar, and salt.
- Warm the maple syrup, vanilla extract, and coconut oil in a small pan over low heat. Remove from heat once liquid. Whisk in banana puree and combine well. Pour the dry ingredients over and mix.
- Spread evenly on one or two baking sheets (make sure not to overcrowd them // use extra baking sheets if you are increasing the batch size). Bake for 23-28 mins or until golden brown. Coconut oil helps it crisp up but watch it closely as it can quickly brown.
- Note: I love clumpy granola, so don’t forget to stir or toss it at the halfway point. If you prefer a crumblier granola, then stir/toss a little at the halfway mark to break up clumps.
- Remove the granola from the oven once it is visibly browned. Toss the granola a little to allow the heat to escape. Cool the granola completely on a baking sheet or a heat-safe bowl. It should last for about two weeks if you store it in an airtight container.
