Banana Granola


Recently I was back in NY again (hence the quietness on here) and usually I come back with all sorts of receipe ideas that are rather high on the sugar and calorie fronts (but so tasty!).

This time however I am bringing you a rather healthy granola that my AirBnB flatmate made.

As it’s a banana granola you need less sugar – in form of maple syrup in this case – than with your usual granola.

It’s also made with coconut oil and again, you don’t need as much oil as with other granolas as the mashed banana does it’s bit to give you those crunchy granola clusters you want.

See if you like it…

You’ll need

  • 3 cups rolled oats
  • 1/2 cup almonds, roughly chopped
  • 1/2 cup pecans, roughly chopped
  • 1/2 tsp cinnamon
  • 1 pinch of salt
  • 1/4 tsp vanilla extract
  • 3 tbsp coconut oil, at room temperature (let’s say at a warm room temperature so its pretty much liquid)
  • 3 tbsp maple syrup
  • 2 very ripe banans, mashed up

Preheat the oven to 200 degrees celsius /gas mark and line a baking tray with baking paper.

In a large bowl combine the oats, nuts, cinnamon, salt.

In another bowl mix the vanilla, coconut oil, maple syrup and banana mash together – get your hands in there to get it all smooth and evenly combined.

Add the banana mix to the oat mix – again, with your hands to get everything evenly coated.

Spread the mix on to your baking tray and bake it in the oven for 15 – 20 minutes.

If you want crumbly granola, stir it all up half way through baking, tossing and turning the oat mix around. Alternatively, If you want big lumps you can also bake it as a sheet – maybe turning the sheet once – and break it up after baking.

Keep an eye on it so you don’t burn your granola as it browns quickly.

When it’s done remove it from the oven and toss it a bit more to cool it down. When it’s completely cooled down it should keep for a couple of weeks in an air-tight container.

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