Banana Bread Granola
Enjoy the warm, comforting flavors of banana bread in this crunchy granola! Perfect for topping yogurt, smoothie bowls, or enjoying by the handful. This granola stays crispy and is completely vegan.
Ingredients
- 2 cups rolled oats
- 1 cup chopped nuts (walnuts, pecans, almonds)
- ½ cup shredded coconut
- ½ cup pepitas or sunflower seeds
- 2 tbsp flaxmeal or chia seeds
- 2 tsp cinnamon
- ¼ tsp fine salt
- 1 ripe banana, mashed (½ cup mashed)
- ¼ cup maple syrup or date syrup
- 1 tbsp melted coconut oil OR 3 tbsp aquafaba (for an oil-free option)
- 1 tsp vanilla extract
- ½ cup chopped dates (added after baking)
Instructions
- Preheat oven to 285℉ (140 ℃) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine oats, nuts, seeds, coconut, flaxseeds, cinnamon, and salt.2 cups rolled oats, 1 cup chopped nuts (walnuts, pecans, almonds), ½ cup shredded coconut, ½ cup pepitas or sunflower seeds, 2 tbsp flaxmeal or chia seeds, 2 tsp cinnamon, ¼ tsp fine salt
- Mix wet ingredients: In a separate bowl, mash the banana and whisk in maple syrup, coconut oil (or aquafaba), and vanilla.1 ripe banana, mashed (½ cup mashed), ¼ cup maple syrup or date syrup, 1 tbsp melted coconut oil OR 3 tbsp aquafaba (for an oil-free option), 1 tsp vanilla extract
- Combine & cotat: Pour the wet mixture into the dry ingredients and stir well to evenly coat everything.
- Form clusters: Spread the granola onto the baking sheet and lightly press it down into a single layer.
- Bake for 30-40 minutes, rotating the tray halfway through. Don't stir too much - this helps create crunchy clusters.
- Cool completely: Remove from oven and let it cool untouched for at least 30 minutes. It will continue crisping up as it cools.
- Once fully cooled, break into clusters and mix in dates.½ cup chopped dates (added after baking)
- Store in an airtight container for up to two weeks.
Notes
