Go Back

Banana Breakfast Granola

This recipe, adapted from Minimalist Baker, makes a great morning granola to serve with yogurt, milk, or just by itself on the go. The sweetness of the banana and maple is magical! Double the recipe for a big batch.
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 big 30 ounce jar
Author Andrea @ French Pressed Kitchen

Ingredients

  • 1 and 1/2 cups rolled oats
  • 1/2 cup chopped walnuts
  • 1/2 cup slivered almonds or sub other nut
  • 1 and 1/2 Tablespoons raw sugar
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 Tablespoons ground flax seed
  • 1/8 cup coconut oil
  • 3 Tablespoons maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • 1/2 of a banana mashed

Instructions

  • Heat oven to 350 degrees F.
  • Mix the dry ingredients (oats through flax seed) together in a big bowl.
  • Melt the coconut oil, maple syrup (or honey) and vanilla in a small bowl in the microwave (it only took me 20-30 seconds). Add in the mashed banana. Mix to combine, then add to the dry ingredients and stir well to coat the oats.
  • Spread the mixture on a baking pan (I used 9x13") and bake for 23-26 minutes. Mine was done and toasty at 25. No need to stir if you want big chunks!
  • Let cool completely on the baking sheet, then store in a jar or other container. I doubt it will last longer than a few days but it's probably fine for up to a couple weeks.