Did you know homemade granola is quick and simple to make? Once you realize how easy it really is, you won’t want to buy the store bought kind anymore. This recipe is a banana maple nut version, loaded with pieces of almonds, cinnamon spice, a touch of maple syrup, and of course banana! It smells so delicious while baking, and even tastier to eat. I can’t help but grab pieces to sample before it’s fully done baking!
Once the granola is baked, make sure it completely cools before storing it in a sealable glass jar. For a quick and filling breakfast option, toss some granola in a bowl, pour on your milk of choice, then add some raisins or sliced bananas to top it off. This granola also makes a great snack by itself, and its portable to take along with you throughout your day. It never lasts long in our house because we eat it by the handful right out of the container!
To make this nut free, swap out the nuts for raw sunflower seeds and change the nut butter to sun butter. Make sure to use certified gluten free oats if making for someone thats gluten sensitive.
- 3 cups Rolled Oats
- 1-1/2 cups Raw Nuts (Almonds, Pecans, or Walnuts)
- 2 tbsp Ground Flax or Chia Powder
- 2 tsp Cinnamon
- ½ tsp Sea Salt
- ¼ cup Coconut Oil
- ¼ cup Maple Syrup (or Honey)
- 2 tbsp Almond Butter or Peanut Butter
- ½ cup Ripe Banana
- 1 tsp Vanilla Powder
- If you prefer a sweeter granola, stir in 2 tbsp of coconut sugar into the dry oat mixture
- Preheat oven to 300.
- Pulse the nuts a few times in a food processor until desired size, or roughly chop them.
- In a large bowl, mix nuts, oats, flax/chia, cinnamon, and sea salt.
- In a small saucepan, add the coconut oil, maple syrup, and almond/peanut butter butter. Heat on medium low, stirring until smooth and throughly mixed. Add in the banana and mash together until the clumps are gone. Remove from heat and stir in the vanilla.
- Pour the sauce mixture into oat mixture and stir well until completely combined.
- Spread mixture onto a large or two small paper lined baking sheets. Press it together with the back of the spatula.
- Bake for 20 mins, then gently flip the granola over with a wide flipper, this will slightly break it up into big clumps. If you prefer your granola to be small pieces then stir it around well, which will break up the granola clumps. Return to oven and bake another 20-25mins, depending on your oven. Using the spatula move the granola chunks around a few times throughout baking to make sure it doesn't burn!
- Once the granola becomes golden brown remove from oven and allow it to completely cool on the baking sheet. It will still seem on the soft side, but it will firm up and become crunchy once completely cooled.
- Pour into a glass jar with a lid that seals. This will help keep the granola crunchy and fresh.