I think bananas are possibly my most used ingredient. They are just perfect because you can do so much with them, plus they taste incredible and add so much delicious natural sweetness to things. I also love granola so it was really only a matter of time before banana granola became a thing. I wanted to create an oil-free granola recipe because although I do love coconut oil and do usually use this when making granola, I fancied trying an oil-free version and thought banana would make the perfect replacement. Now I think this may be my favourite granola ever, so much so that since creating this recipe a good few months ago I've constantly had a jar filled with it ever since, baking up big batches when it runs out to keep me going. It makes the perfect breakfast with milk and fruit, a really yummy smoothie bowl topping (which is possibly my favourite way to eat it) and also a nice dessert with some soya yoghurt. I really just can't get enough, sometimes I even eat it out of the jar with a spoon because it's that good (anyone else do this? Just me?...).
You will need (makes one large jar):
2 1/2 cups jumbo oats
1/2 cup almonds
1/2 cup pecans
1 very ripe banana
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tablespoons maple syrup
1 cup sultanas (optional)
- Pre-heat the oven to 180 degrees celsius.
- Roughly chop the almonds and pecans using a food processor.
- Add the oats, chopped nuts and seeds to a large bowl and mix together.
- Mash the banana using a fork and combine this with the maple syrup in a small bowl. Mix until a smooth liquid forms.
- Add the banana mixture to the dry ingredients and mix well, ensuring that everything is coated.
- Split the mixture between two lined baking trays and bake in the oven for around 20 minutes, stirring halfway, until the granola is golden brown and crunchy.
- Leave to cool and then mix through the sultanas if you are adding these.