Description
This Banana Bread Granola is a deliciously crunchy, naturally sweetened snack blending the warmth of cinnamon and the earthiness of nuts with ripe banana and maple syrup. Perfectly baked until golden and crisp, this granola offers a wholesome breakfast or snack option that’s vegan, gluten-free, and easy to customize.
Ingredients
Dry 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 substitute brown sugar)
- 1/2 tsp sea salt
- 1/2 Tbsp ground cinnamon
- 1 Tbsp flaxseed meal (or whole flax seeds)
Wet Ingredients
- 1/4 cup coconut oil
- 1/3 heaping cup maple syrup or agave (or honey if not vegan)
- 1 tsp vanilla paste
- 1 medium ripe banana (mashed, approximately 1/2 cup)
Instructions
- Preheat the oven. Set your oven to 350 degrees Fahrenheit (176 degrees Celsius) to get it ready for baking the granola evenly.
- Combine dry ingredients. In a large bowl, mix together the rolled oats, ground cinnamon, raw sugar, sea salt, flaxseed meal, walnuts, and pecans until well blended.
- Prepare wet ingredients. In a small saucepan over medium-low heat, gently warm the coconut oil, maple syrup (or agave/honey), and vanilla paste. Once melted and combined, remove from heat and whisk in the mashed banana until the mixture is smooth and fully incorporated.
- Mix wet and dry ingredients. Pour the wet banana mixture over the bowl of dry ingredients and stir thoroughly to coat everything evenly.
- Spread and bake the granola. Distribute the granola mixture evenly onto one or two baking sheets, ensuring the mixture isn’t crowded to allow proper crisping. Bake in the preheated oven for 23 to 28 minutes, watching closely to prevent burning. The coconut oil will help the granola crisp up beautifully.
- Optional tossing. If you prefer crumbly granola, stir or toss the granola halfway through the baking time to break up clumps. Leaving it untouched will produce larger clumps, which is delicious for some.
- Cool and store. Once golden brown, remove the granola from the oven and toss lightly to release heat. Allow it to cool completely on the baking sheet or in a heat-safe bowl. Store in an airtight container or jar, where it can last for up to two weeks.
Notes
- If you want clumpy granola, avoid stirring the mixture during baking.
- For a more crumbly texture, stir the granola halfway through baking.
- Use gluten-free oats to make this recipe gluten-free.
- Honey can be substituted for maple syrup or agave if you are not vegan.
- Adjust nuts according to preference or availability.
- Keep a close eye during baking as the granola can brown quickly due to the coconut oil and sugars.
