I’ve mentioned before how much I love homemade granola and how easy it is to make. And this granola recipe is especially easy because you can use your favorite pre-made trail mix in it! For this batch of granola, I used a tropical trail mix, but you can use any flavor you like.
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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?
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It was time for me to make granola again and I love trying out different flavors! I had thought about making Gingerbread Granola during the holidays, but didn’t get around to it. I still wanted to try it this winter season, though, and I thought adding some dried cranberries into the mix, a little touch of red, would make it a wonderful granola not only for the holidays, but for Valentine’s day, too. So this is a perfect granola for all winter long…for breakfast, brunch, or a healthy sweet snack. And people love receiving treat bags filled with granola–it makes a great homemade food gift!
As you might be able to tell from my photo, I mixed in both dried cranberries and golden raisins into my granola. I really like the sweetness and color they add. I also like the rich molasses flavor blended with the other spices in this!
GINGERBREAD GRANOLA by NancyC
Makes about 6 cups
- 4 cups old fashioned rolled oats
- 1/3 cup ground flaxseed or wheat germ
- 2/3 cup raw shelled sunflower kernels (if using roasted and salted kernels, add them to the mixture after baking)
- 1 cup coarsely chopped pecans
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup molasses
- 1/2 cup light olive oil or non-GMO canola oil
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 1/2 cups dried cranberries or golden raisins (or 3/4 cup of each)
Preheat oven to 350˚F. Line a 10 x 15″ or 13 x 15″ baking sheet with parchment paper; set aside.
In a large bowl, toss the oats, flaxseed or wheat germ, sunflower kernels, chopped pecans, salt, cinnamon, ginger, nutmeg, and cloves. In small microwaveable bowl, heat molasses for about 15 to 20 seconds to make consistency thinner and easier to stir. Then in a medium size bowl, blend molasses, oil, maple syrup, and vanilla extract, stirring everything well (the oil may separate from the other ingredients, but blend it as well as you can). Add this syrup mixture to the dry oat mixture, mixing until everything is thoroughly coated.
Spread granola mixture onto prepared baking sheet and bake at 350˚F for 30 minutes, until mixture is golden, stirring every 15 minutes so granola bakes evenly. Remove from oven; stir in dried cranberries and/or raisins, if using, and then let the granola cool completely (the mixture will get crunchier as it cools). Store in an airtight container at room temperature for up to two weeks (or you can store a little longer in the refrigerator).
I have a good-sized jar of organic ground ginger, and I used some of that for this. I still have quite a bit of ground ginger, so I may be making more gingery recipes! Are you a fan of gingerbread-flavored treats?
Linked to Fiesta Friday.
I’ve always made homemade granola with old-fashioned rolled oats–I’ve read that they work better in granola recipes. But one evening when I was wanting to make some granola, I discovered I didn’t have enough rolled oats. And no time to run out and buy more. But I had plenty of quick oats! So I decided to try making granola with those instead. I found a recipe from The Daily Dish that I modified by using more dried cranberries, adding pecans, and making a few other small changes.
This granola is really yummy! It has a great crunchy texture when eaten while still warm (it’s a little less crunchy when it cools off) and the maple syrup gives it a nice sweetness. It’s definitely worth trying the next time you want to make some granola! I’m sure this recipe would work fine with old-fashioned oats too, if you prefer using those.
CRANBERRY QUICK OATS GRANOLA by NancyC, adapted from The Daily Dish
Makes about 10 cups
- 6 cups quick oats
- 1 1/4 cups coarsely chopped pecans
- 3/4 cup shredded coconut, sweetened or unsweetened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pure maple syrup
- 1/2 cup light olive oil
- 1 Tablespoon pure vanilla extract
- 2 cups dried cranberries (added after baking)
Preheat oven to 350˚F. Line two 9 x 13″ pans or one 13 x 18″ rimmed baking sheet with parchment paper; set aside.
In large mixing bowl, combine the quick oats, pecans, coconut, cinnamon, ginger, and nutmeg (the dried cranberries are added after baking).
In a small bowl, stir together the maple syrup, oil, vanilla, and salt. Add this mixture to the oat mixture, blending until everything is thoroughly coated.
With large spoon, spread mixture on parchment-lined pan or pans. Place pans on middle rack in oven and bake for 30 minutes total, or until golden–as mixture is baking, you’ll need to remove the pan or pans from the oven every 10 minutes, stir mixture, then return to the oven. After 30 minutes, remove from oven and cool completely. Then add in the dried cranberries. Store in an airtight container up to 2 weeks.
This granola makes a great healthy snack and also is good served as a cereal with milk or in a breakfast parfait with plain or vanilla yogurt. Have you ever used quick oats in a granola recipe?
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I’ve been putting off making granola because it’s been so hot outside! I try to avoid using my oven if I don’t need to when the weather is really hot, but I was really wanting to make some granola. So I got up very early one Saturday morning–which lately has been the coolest, least humid part of the day–and made this Vanilla-Almond Granola. It seemed like a nice, basic, summery flavor to try. I really like the vanilla-almond combination. You’ll notice that it does have quite a bit of vanilla in it–2 whole Tablespoons! It’s a slightly sweet granola, so if you like yours more sweet, add in the brown sugar, which I have listed as an optional ingredient. It’s sweet enough for me without the brown sugar, though, and I love eating this sprinkled on top of some vanilla Greek yogurt–a good, easy breakfast for the summer months!
VANILLA-ALMOND GRANOLA by NancyC
Makes about 6 1/2 cups
- 4 cups old-fashioned rolled oats (do not use quick oats)
- 1 1/2 cups sliced or slivered almonds
- 1/2 cup wheat germ or ground flax seed
- 1/2 cup raw sunflower kernels (if you use roasted kernels, add those to the mixture after baking)
- Optional: 1/4 cup packed brown sugar (if you want your granola sweeter)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup plus 1 Tablespoon honey
- 1/4 cup melted coconut oil
- 1/2 teaspoon pure almond extract
- 2 Tablespoons pure vanilla extract
- Parchment paper for lining baking sheet
Preheat oven to 300˚F. Line a 10 x 15″ or 13 x 18″ baking sheet with parchment paper; set aside.
In a large bowl, toss the oats, almonds, wheat germ or ground flax seed, sunflower kernels, brown sugar (if using), salt, cinnamon, and nutmeg; set aside.
In a small microwaveable bowl, heat honey for 20 to 30 seconds to make the consistency thinner. Then, in a medium size bowl, blend honey and melted coconut oil. Stir in the almond and vanilla extracts, blending everything well. Pour honey mixture over oat mixture and toss until the oat mixture is well coated.
Spread granola mixture on prepared baking sheet and bake at 300˚F for 45 minutes, until mixture is golden, stirring every 15 minutes. Remove from oven and let granola cool completely (the mixture will get crunchier as it cools). Store in an airtight container at room temperature for up to three weeks.
I’ve heard that you can also freeze homemade granola for two to three months, although I haven’t tried that myself yet. This granola would also be good sprinkled over ice cream for dessert. Have you made any special homemade granola flavors this summer?
Linked to Fiesta Friday, Inspire Me Monday, Wow Us Wednesdays, Full Plate Thursday, Inspiration Thursday, Let’s Get Real Friday, Show and Share.
NancyC 