This granola tastes and smells just like banana bread. If you want to fill your entire house with the intoxicating scent of banana bread, then do yourself a favor and make this granola. We have granola with organic yogurt once a week at my school, and this is my go-to granola recipe. It is so easy to make, and is full of healthy ingredients that your family will love. At school, we skip the nuts, but everything else is the same.
This granola uses overripe bananas, honey and coconut oil, but feel free to substitute any of the ingredients with your favorites. To make this granola, start by preheating your oven to 300 degrees and gathering your ingredients.
3 cups rolled oats (be sure to use rolled oats and not quick cook oats)
1/4 cup coconut oil, melted (or melted butter, or olive oil)
1 overripe banana, smashed
1/4 cup honey (or brown sugar, or pure maple syrup)
1/8 cup flax meal
1/2 cup chopped almonds
2 tsp salt
1 tsp cinnamon
In a large bowl, mix banana, honey, salt and melted coconut oil until banana is well incorporated into the honey and oil. It may separate a little bit – don’t worry too much about that.
Add oats, chopped almonds, cinnamon and flax meal to oil, banana and honey mixture, and stir with a silicone spatula until well combined and all of the oats are wet.
Transfer granola to a large parchment lined baking sheet and spread out into a single layer. Bake for 30 minutes, stirring every 10 to make sure that nothing burns or sticks to the pan.
Remove from heat and let cook at room temperature for 30 minutes, and then transfer to a labeled tupperware container or ziplock bag. Granola will keep for 3-4 weeks, if it lasts that long.
Serve your banana granola over some vanilla (or your favorite flavor) yogurt for an easy and healthy breakfast or in a bowl with almond milk or just eat it as a snack!
What is your favorite way to enjoy granola?
[pics of granola with milk and yogurt]