I was needing to make some granola and I had also been thinking about making banana bread, so instead I made Banana Bread Granola. It was also handy that I had a bag of dried banana chips too, since those make a perfect add-in for this recipe! Just so you know, it’s very lightly sweet (unlike the granola you buy at the store, which is too sweet for me). But you can make this Banana Bread Granola a little sweeter by adding some packed brown sugar, which I’ve noted in the recipe below. If you’re serving it with milk or yogurt for breakfast, you can also drizzle some honey on it, which tastes really good!
BANANA BREAD GRANOLA by NancyC
Makes about 7 1/2 cups
- 4 cups old-fashioned rolled oats
- Optional: 2 Tablespoons flaxseed or wheat germ
- 3/4 cup raw sunflower kernels
- 1 cup coarsely chopped walnuts or pecans (or use a little of both)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 teaspoon salt
- Optional: 1/4 cup packed brown sugar (if you want your granola sweeter)
- 1/4 cup light olive oil or canola oil
- 2/3 cup honey
- 1 teaspoon pure vanilla extract
- 3/4 cup mashed ripe banana (about 2 medium bananas or 1 medium) and 1 small)
- 1 1/2 cups coarsely chopped banana chips (add these after the granola is done baking)
Preheat oven to 325˚F. Line a large 13 x 18″ rimmed baking sheet or two 10 x 15″ rimmed baking sheets with parchment paper; set aside.
In large bowl, mix the oats, flaxseed or wheat germ (if using), sunflower kernels, chopped nuts, cinnamon, nutmeg, and salt together until combined (also add the brown sugar, if using); set aside.
In medium bowl, mix the oil, honey, vanilla extract, and mashed bananas until well-blended. Pour over the oat mixture in large bowl; mix until everything is moistened and evenly coated.
Spread mixture evenly onto lined baking sheet and bake at 325˚F for 45 minutes total, stirring the granola every 15 minutes so mixture bakes evenly.
Remove from oven and let granola cool on baking sheet(s) for about 20 minutes (the granola will get crunchier as it cools). Transfer granola into a large bowl and stir in the banana chips.
Store in an airtight container for up to 2 weeks. Serve with yogurt, milk, or eat it plain as a healthy snack!
Since I started making homemade granola about 5 years ago, I rarely buy store-bought! It’s so easy to make your own, and it’s fun making it with different add-ins! Are you a granola-maker too?
Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Show and Share, Full Plate Thursday, Create It Thursday, Thursday Favorite Things.