Banana Bread Granola
Homemade granola is a staple in my pantry, and I love to play around with different flavours to keep things interesting. Banana Bread Granola is my latest granola obsession, and it is just so good! Imagine all the warm and cozy spices and flavours of a slice of banana bread, but in the form of a delightfully chunky granola—not a bad way to start the day in my books!
Table of Contents
- Banana Bread Granola Ingredients
- Step 1—Mix the Granola
- Step 2—Bake the Banana Bread Granola
- Step 3—Cool, Chunk, and Mix in the Cacao Nibs and Medjool Dates
- Step 4—Serve and Store
- More Delicious Granola Recipes
Banana Bread Granola Ingredients
To make the granola, you will need the following ingredients:
- 3 cups gluten-free rolled oats
- 1 cup coconut flakes
- 3/4 cup raw walnuts, chopped
- 1/4 cup flax seeds
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/8 freshly grated nutmeg
- 1/8 teaspoon fine sea salt
- 1 large ripe banana, mashed
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/4 cup cacao nibs
- 4-5 large Medjool dates, pitted and chopped.
Step 1—Mix the Granola
Preheat the oven to 325℉ and line a baking sheet with parchment paper.
In a large mixing bowl, mix together the oats, coconut flakes, walnuts, flax seeds, spices, and salt. In a small mixing bowl, mash the banana until smooth. Whisk in the maple syrup, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Use a baking spatula to fold everything together until no dry spots remain.
Step 2—Bake the Banana Bread Granola
Transfer the granola to the lined baking sheet, spreading the granola in an even layer. Press the granola down so it is firmly packed on the baking sheet. Bake for 35 to 40 minutes, rotating the pan halfway through baking.
Do not stir the granola while it is baking! Allowing the granola to bake in a single, flat layer is one of the key steps to achieving a chunky granola.
Step 3—Cool, Chunk, and Mix in the Cacao Nibs and Medjool Dates
Let the granola cool completely on the pan before breaking it up into large chunks. Mix in the cacao nibs and chopped Medjool dates.
Cooling your granola completely before breaking it up into chunks is another crucial step to achieving chunky granola.
Step 4—Serve and Store
Store the granola in an airtight container at room temperature for up to a month.
More Delicious Granola Recipes
If you loved this Banana Bread Granola recipe, be sure to try these other granola recipes:
Chocolate Granola with Hazelnuts
If you make this granola, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Banana Bread Granola
Equipment
- Large rimmed baking sheet
Ingredients
- 3 cups gluten-free rolled oats
- 1 cup coconut flakes
- 3/4 cups raw walnuts, chopped
- 1/4 cup flax seeds
- 2 teaspoons cinnamon
- 1/4 teaspoons ground cloves
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon fine sea salt
- 1 large ripe banana, mashed
- 1/3 cup pure maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 cup cacao nibs
- 4-5 large medjool dates, pitted and chopped
Instructions
- Preheat the oven to 325℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the oats, coconut flakes, walnuts, flax seeds, spices, and salt.
- In a small mixing bowl, mash the banana until smooth. Whisk in the maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Use a baking spatula to fold everything together until no dry spots remain.
- Transfer the granola to the lined baking sheet, spreading the granola in an even layer. Press the granola down so it is firmly packed on the baking sheet. Bake for 35 to 40 minutes, rotating the pan halfway through baking.
- Let the granola cool completely on the pan before breaking it up into large chunks. Mix in the cacao nibs and chopped Medjool dates. Store the granola in an airtight container at room temperature for up to a month.
