I’ve always loved banana bread and I’ve always loved granola, so combining the two just makes sense.
I’ve posted a few grain free granolas:
stove-top granola for when you don’t wanna turn your oven on
and of course the chocolate grain-free granola.
Buuuut, you know what, now is the time to enter the world of grain-filled granola and what a way to enter it than making a banana bread inspired one!
Reasons why you should make this:
tastes like you’re eating banana bread!
not super sweet, so I feel like this helps to last longer!
perfect for breakfast bowls or eaten by the handful
The granola was a perfect topping for my chia pudding bowl with sautéed peaches (quartered a peach, sprinkled it with cinnamon and sautéed it in ghee for about 7 minutes). I’ve also been loving it in yogurt bowls too!
Hope you enjoy it as much as I have!
Banana Bread Granola
Makes just over 4L granola // Vegan option, Refined Sugar-Free, Gluten Free option, Dairy Free
1/3 cup (80ml) coconut oil, melted and cooled
3 medium sized ripe bananas
1/2 cup (120ml) real maple syrup or honey (maple syrup if vegan)
1 tsp vanilla
3 cups (300g) large flake rolled oats (certified gluten free if required)
1 cup (185g) buckwheat groats (or substitute another cup of oats)
1 cup (45g) large coconut flakes
1/2 cup (70g) raw sunflower seeds
1 cup (140g) raw pumpkin seeds
2 tsp cinnamon
1/2 tsp salt
Preheat oven to 350F and line two large rimmed cookie sheets with parchment paper or silpat.
Melt the coconut oil in a glass measuring cup in the microwave or in a small pot. Let cool. Add cooled coconut oil, 3 bananas, maple syrup or honey, and vanilla to a blender and blend until smooth.
In a large mixing bowl combine oats, buckwheat groats (if using), coconut flakes, sunflower seeds, pumpkin seeds, cinnamon, and salt. Pour banana mixture over the dry mixture and toss to coat.
Divide mixture evenly among the two trays. Flatten mixture down with a spatula. Bake for 20 minutes.
Remove trays from oven and using a spatula flip the mixture and return to oven. Flip every 5 minutes for a total of 20-25 minutes longer or until browned and larger chunks are no longer moist. The mixture may stay chunky depending on how you flip, but if it crumbles that’s okay too!
Remove trays from oven and let granola cool to room temperature. Pour into glass jars or sealed containers and store at room temperature for up to a month.
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!