Banana Granola


This banana granola is super crunchy, cinnamony, not too sweet and has a bonus of healthy fats, omega 3’s and protein. I love it as a snack straight out from the jar, along with almond milk for breakfast, sprinkled over yogurt and I’ve even used it as a topping for an apple crumble.

The secret for making big crunchy clusters is using over ripe bananas as the binding agent. Not only will you get big chunks of it, but you will have a cosy banana bread smell all around your house too ; )

Granola-1-boteIts important to bake the granola all the way though to guarantee a crunchiness factor. If you happen to not bake it 100% and leave some raw chewy bits, you will not be able to keep it for very long in the jar….but it might not be a problem, it might have vanished before then!

Ingredients: Makes 2 very large jars

⅓ cup coconut oil
3 large ripe bananas
¼ cup maple syrup or honey
3 cups oats
1 cups buckwheat (raw)
1.5 cups coconut flakes
½ cup pumpkin seeds
1 cup almond slices
2 tsp ground cinnamon (or mixed spice)
A generous pinch of vanilla powder
A pinch of salt



Preheat the oven to 180 Cº and line 2 baking sheets with parchment paper.

Melt the coconut oil over low heat and pour it into a blender along with the bananas and maple syrup. Feel free to mash it up by hand if you don’t have a blender, it works just as well.

In a large bowl, mix the oats, buckwheat, coconut flakes, pumpkin seeds, almonds, cinnamon, vanilla and salt. Pour the liquid mixture over the dry ingredients and with your hands mix it all evenly until you have a sticky consistency.

Spread the mixture out in an even layer onto the baking sheets and press tight with your hands to make sure the mixture is compact. I like to use an extra sheet of parchment paper on top to flatten it when it feels too sticky on my hands. Remove it before you put it in the oven though!

Bake the granola for 20 mins until it begins to brown and your kitchen smells like banana bread. After 20 mins, remove from oven and flip the granola over in large pieces with the help of a spatula. From now on, flip the pieces every 10 mins for a total of approx. 20 mins until the granola is toasted, dry and crunchy.


Once ready, you can store in an airtight container for up to 1 month, but I don’t think it will last that long…


Just wrapping it in a nice looking jar with a hand written label makes a lovely gift for a friend’s party or family gathering.


This granola recipe is adapted from My new roots cookbook.

Let me know how your clusters disappeared from the jar and if you tried another granola version!

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