Granola is one of those foods I love to indulge in, but hate buying from the stores. It’s SO expensive for what it is. So, I did what any normal person who loves to cook does – I made it! And let me tell you, I’ll never buy it from the store ever again.
Now, I’ve been making my homemade granola for YEARS. But yesterday, I was baking up a frenzy and had one lonely defrosted very ripe banana left over. I didn’t want to refreeze it and I certainly wasn’t about to throw it out. But I was making a batch of fresh granola. So I threw it in.
O.M.G. It is the best BEST BEST thing ever. It tastes just like banana bread. But it’s crunchy and really full of flavor. I was literally eating it off the pan and wondering if there would be anything left to jar (spoiler, there was š It makes a lot!).
This is one you’re going to love, especially this time of year when you want to be super cozy and warm. It’s so good! š Lemme know what you think though in the comments below!
Banana Bread Granola
Ingredients
- 3 cups rolled oats
- 1 cup nuts, any kind (I used walnuts)
- Kosher salt, to taste
- 1 tablespoon pumpkin pie spice
- 1 tablespoon flax meal or chia seeds
- 1/4 cup coconut oil, melted
- 3 tablespoons brown sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 medium ripe banana, mashed
Directions
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Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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In a large bowl, mix together the oats, nuts, salt, pumpkin pie spice and flax/chia seeds.
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In a small saucepan over medium low heat, warm the coconut oil, maple syrup and vanilla extract. Once liquidy, remove from the heat and whisk in banana and mix until fully combined. Pour over the dry ingredients and mix well.
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Spread the mixture evenly onto baking sheet and bake in the preheated oven for 23-28 minutes. If you want a less clumpy granola, toss when the granola is halfway done.
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Remove from the oven and let cool completely on the baking sheet. Store in an airtight container. Enjoy!
Season Generously 