The aroma of banana bread is simply addicting. If you love banana bread, you’ll love this granola! This banana bread inspired treat provides another way to use overripe bananas. It’s easy to make and the ingredients your need are likely in your pantry — even the wet ingredients: coconut oil, agave nectar or maple syrup, vanilla extract, and of course, overripe bananas.
Look how delicious this looks! It’s crunchy, nutty, naturally sweetened and tastes like banana bread. Better yet, it’s loaded with healthy fats, Omega-3s & 6s, protein and fiber!
Plus, it takes less than 30 minutes to bake and is the perfect breakfast or mid-day snack! I l love my granola with almond or soy milk. But it also makes a perfect topping to frozen yogurt, ice cream or smoothies.
- 3 cups gluten-free rolled oats
- 1 cup walnuts
- 1/2 cup dried cranberries
- 3 tablespoon brown sugar
- 1/2 teaspoon sea salt
- 1/2 tablespoon cinnamon
- 1/2 tablespoon pumpkin spice
- 1 tablespoon chia seeds
- 1/4 cup coconut oil
- 1/3 cup maple syrup, agave or honey if not vegan
- 2 tsp vanilla extract
- 2 medium ripe banana, mashed
- Preheat oven to 350°F.
- Mix the oats, cinnamon, pumpkin spice, sugar, salt, chia seeds and nuts together in a large bowl.
- In a small saucepan over medium low heat, melt the coconut oil, maple syrup (or agave or honey) and vanilla extract. Once warmed up, 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 and bake for 25-30 minutes or until golden brown. Be sure to toss the granola 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. Cool completely on the baking sheets. Store in a container or jar with an air-tight seal – it should keep for a couple weeks.