This Banana Nut Granola is full of crunchy clusters, pecans and tropical coconut in every bite. It’s gluten-free, refined sugar-free, dairy-free and makes a delicious snack by itself, or mix it into some yogurt for the perfect breakfast.
Crunchy homemade granola is one of my favorite snacks to make. You can usually find me whipping up a big batch once a week. It’s super simple and I love switching up the flavors with whatever I have on hand.
You can make it ahead of time and it stores easily in a mason jar or container for when you need a quick snack. Or serve it up with some yogurt or milk as part of a complete breakfast. The best part? It comes together easily in just one bowl and a baking tray.
Like all my granola recipes, this one is gluten free, refined sugar free, vegan and dairy free. I used my favorite old fashioned oats from my friends over at Hodgson Mill because I love the quality and I know the granola will bake up perfectly every time.
For this Banana Nut Granola, you start off by combining mashed up bananas and coconut oil. It helps to bind the granola together so you are left with these beautiful crunchy clusters once it bakes.
It’s lightly sweetened with a touch of maple syrup which complements the roasted bananas wonderfully. For a nice tropical flavor and texture, you can toss in a handful of unsweetened shredded coconut and some chopped pecans.
As with any granola recipe, this one can easily be modified with your favorite nuts and seeds. This recipe uses flax seeds and pecans but it would be great with chia seeds, pumpkin seeds, walnuts or almonds if that’s what you have on hand. And if you like you can even toss in some chocolate chips or raisins (like I did) after baking.
Toasted coconut chips is also one of my favorite things to add to granola but if you’re not a coconut fan, you can totally leave it out and add more nuts instead and it will still be great.
You can serve this Banana Nut Granola with a splash of milk or a dollop of some coconut cream, Greek yogurt and some sliced bananas for a cozy breakfast.
Disclosure: This is a sponsored post created in partnership with Hodgson Mill. All opinions are 100% my own.
Yields about 4 cups
This Banana Nut Granola is full of crunchy clusters, pecans and tropical coconut! It makes a delicious snack by itself, or mix it into some yogurt for the perfect breakfast.
6 minPrep Time
26 minCook Time
32 minTotal Time
1 medium ripe banana, mashed
1/3 cup melted coconut oil
2 teaspoons pure vanilla extract
1/3 cup maple syrup
3 cups Hodgson Mill gluten free rolled oats
1/3 cup unsweetened shredded coconut
1 teaspoons ground flax seeds, optional
2 teaspoons cinnamon
1/4 teaspoon sea salt
1/4 cup walnuts
1/4 cup pecans
1/4 cup dried raisins, optional (use refined sugar-free raisins if required)
1/4 cup unsweetened coconut chips, optional
dried banana chips
dried plantain chips
- Preheat oven to 350.
- In a large bowl, combine the mashed banana with coconut oil, vanilla and maple syrup until smooth. Add oats, coconut, flax seeds, cinnamon and salt until combined. Toss in the walnuts, pecans, raisins and coconut chips (if using) and mix to combine.
- Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded) and bake for 24-28 minutes or until golden brown.
- Remove from the oven and cool completely on the baking sheet. Once cooled, toss in any additional add-ins of your choice and break up pieces into large clusters and store in a container or jar with an air-tight seal. Serve with sliced bananas, yogurt or a splash of milk of your choice.
Pomegranate Double Chocolate Granola