Chunky Banana Bread Granola

Chunky Banana Bread Granola

There is always a jar of granola in our house. I used to say that I had a favorite recipe ~ not any longer. I am always trying new granola recipes that come my way and with all of the cookbooks that I own I don’t have a shortage of new recipes to make. There are several that are always in the rotation and this banana bread granola is one of them. When we are out of granola and I have very ripe bananas this is the one that I always make. It is uncanny how much it tastes just like a slice of banana bread. The house smells amazing while it bakes. We use this granola to top yogurt (I love this raw one), smoothie bowls, oatmeal and just by the handful. After making this batch I banned the family after they each stole several handfuls. I needed to get a picture for this post! The raw buckwheat groats turn so crunchy, they are one of my favorite ingredients in granola.

Chunky Banana Bread Granola Unbaked
Chunky Banana Bread Granola,

Chunky Banana Bread Granola
Yield 9 Cups

1/3 Cup Coconut oil, melted
3 very ripe Bananas
1/3 Cup Pure Maple Syrup
2 teaspoons Vanilla
3 Cups Rolled Oats
1 Cup Raw Buckwheat Groats
1 1/2 Cups Large unsweetened Coconut Flakes
1/2 Cup Raw Sunflower Seeds
1 teaspoon Cinnamon
1 teaspoon Cardamom
1/2 teaspoon Sea Salt
1 Cup Raw Pecans, Chopped

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. In a blender or food processor blend coconut oil, banana, maple syrup and vanilla.

3. In a large bowl combine the rest of the ingredients. Add the liquid mixture to the dry ingredients and stir well to coat the dry ingredients.

4. Spread half of the mixture on each baking sheet. Use the back of a spoon to press mixture down and spread across the baking sheet.

5. Bake the granola for 20 minutes. Remove from the oven and using a spatula flip the granola in large pieces. Return to the oven rotating the baking sheets. Continue cooking granola checking it every 7 minutes, flipping granola and rotating the baking sheets, until it is golden and dry. This should take an additional 30-35 minutes (total bake time of  45-50 minutes).

6. Allow to completely cool and store in an airtight container up to one month.

Adapted from My New Roots

Disclaimer: This post contains amazon affiliate links
Chunky Banana Bread Granola

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