Banana Nut Granola
This Banana Nut Granola delivers crunchy clusters, nutty flavor, and a hint of tropical coconut. Naturally sweetened with banana and maple syrup, it’s rich in fiber, healthy fats, and plant-based protein, making it a perfect snack or breakfast. Easy to make and ideal for meal prep, it pairs beautifully with yogurt or fresh fruit.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 Baking sheet
- Parchment Paper
- spatula
- Microwave-safe bowl
Ingredients
- 3 cups gluten-free rolled oats
- ¾ cup unsweetened shredded coconut
- ¼ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 teaspoon ground flax seeds optional
- ¼ teaspoon sea salt
- ⅓ cup coconut oil melted
- ¼ cup almond butter slightly warmed
- 1 medium very ripe banana mashed
- ⅓ cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- ¼ cup dried raisins or cranberries optional
- ¼ cup unsweetened coconut chips optional
Optional Add-Ins:
- Chocolate chips
- Dried banana chips
- Chia seeds
- Dried plantain chips
Instructions
- Preheat Oven and Prepare Pan: Begin by setting your oven to 300°F (150°C) to ensure it reaches the perfect temperature for baking evenly golden granola. While the oven warms, line a large baking sheet with parchment paper. The parchment will prevent sticking and make it easy to remove the granola once baked. Set the pan aside nearby for convenience.
- Combine Dry Ingredients: In a large mixing bowl, add 3 cups of gluten-free rolled oats, 3/4 cup shredded coconut, and 1/4 cup chopped pecans. Sprinkle in 1 teaspoon ground cinnamon, 1 teaspoon ground flax seeds (if using), and 1/4 teaspoon sea salt. Stir the mixture with a spatula or wooden spoon until the oats and nuts are evenly coated with the spices and salt. This forms the flavorful base of your granola.
- Prepare Wet Mixture: In a separate medium-sized bowl, pour 1/3 cup melted coconut oil and 1/4 cup almond butter. Warm the almond butter slightly in the microwave for 15–20 seconds to make it easier to mix. Add 1 medium very ripe mashed banana, 1/3 cup maple syrup (or honey), and 1 teaspoon pure vanilla extract. Whisk thoroughly until the mixture is smooth, glossy, and fully combined, ensuring the banana is evenly distributed.
- Combine Wet and Dry Mixtures: Pour the wet mixture over the dry oat-nut mixture. Using a spatula, gently fold everything together until all the oats, nuts, and coconut are evenly coated. The mixture should feel slightly sticky but not overly wet. Make sure to scrape the bottom of the bowl to incorporate any clumps of almond butter or banana.
- Spread Mixture on Baking Sheet: Transfer the granola mixture to your prepared baking sheet. Using a spatula or clean hands, spread it into an even layer about 1/2-inch thick. Pat the mixture down lightly to help form clusters during baking. Avoid spreading it too thinly, as thicker clusters hold together better and give you that satisfying crunch.
- Bake Until Golden: Place the baking sheet in the preheated oven. Bake for 40–45 minutes, checking halfway through. Rotate the pan 180 degrees for even browning, but do not stir the granola while baking. This step is key to forming large, crunchy clusters instead of a crumbly texture. You’ll know it’s ready when it turns a rich golden brown and fills the kitchen with a nutty, coconut aroma.
- Cool Completely: Remove the granola from the oven and allow it to cool completely on the baking sheet. Cooling is essential because the granola will harden and form clusters as it cools. Avoid touching it while warm, as it will be fragile and can fall apart.
- Break Into Clusters: Once cooled, gently break the granola into bite-sized clusters using your hands or a spatula. You can make small or large clusters depending on your preference. If desired, stir in 1/4 cup dried raisins, cranberries, or unsweetened coconut chips, or add optional extras like chocolate chips or dried banana chips.
- Store Properly: Transfer the granola into an airtight container to preserve freshness and crunch. Stored at room temperature, it will stay fresh for up to two weeks. For longer storage, you can freeze the granola for up to three months—just thaw at room temperature before serving.
- Serve and Enjoy: Serve this crunchy Banana Nut Granola on its own as a snack, or layer it over yogurt, smoothie bowls, or fresh fruit for a wholesome breakfast. Sprinkle additional dried banana chips, cocoa nibs, or a drizzle of nut butter for extra indulgence. Its balanced blend of protein, fiber, and healthy fats makes it a nourishing start to any day.
Notes
- Use Ripe Bananas: The riper the banana, the sweeter and more natural the granola will taste. Overripe bananas work best.
- Mix-ins Are Flexible: Feel free to customize with your favorite nuts, seeds, or dried fruits. Chia seeds, pumpkin seeds, or dried cranberries add texture and flavor.
- Cluster Formation: Pat the granola down firmly on the baking sheet before baking to achieve larger clusters. Avoid stirring during baking to maintain crunch.
- Sweetener Options: Maple syrup provides a subtle, rich sweetness, but honey works equally well. Adjust quantity slightly if you prefer a less sweet version.
- Oven Monitoring: Keep an eye on the granola in the last 5–10 minutes of baking, as ovens vary and it can quickly go from golden to overly browned.
