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Make banana bread granola with Lisa

Based on 16 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

“This crunchy granola can be modified to suit your taste. Use different nuts and flakes (you can experiment with the ratio here, too), experiment with different spices, and swap the banana purée for apple or pumpkin. If you don't have coconut oil at home, use olive or canola oil instead. Agave syrup, honey, rice syrup, or maple syrup—use whatever you have on hand. The only rule is that the ratio between dry and liquid ingredients should be about the same no matter what. Once the granola is baked, loosen it a little and make sure it cools completely before you store it so it will remain crunchy. It’s delicious with yogurt or milk, with fresh fruit or simply on its own. In an airtight container, it will stay fresh and crunchy for a few weeks.”

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
250 g rolled oats
banana
80 g pecans
80 g walnuts
3 tbsp sesame seeds
½ tsp ground cinnamon
3 tbsp coconut oil
150 g maple syrup
½ tsp vanilla extract
½ tsp salt
Metric
Imperial

Utensils

  • oven
  • baking sheet
  • parchment paper
  • bowl (large)
  • cooking spoon
  • plate
  • saucepan (small)
  • whisk
  • rubber spatula
  • airtight container

Nutrition per serving

Cal
753
Protein
15 g
Fat
45 g
Carb
82 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Line a baking tray with baking paper and set aside. Roughly chop pecans and walnuts. In a large bowl, add and mix oats, chopped nuts, sesame seeds, ground cinnamon, and salt.
    • 80 g pecans
    • 80 g walnuts
    • 250 g rolled oats
    • 3 tbsp sesame seeds
    • ½ tsp ground cinnamon
    • ½ tsp salt
    • oven
    • baking sheet
    • parchment paper
    • bowl (large)
    • cooking spoon

    Preheat the oven to 180°C/350°F. Line a baking tray with baking paper and set aside. Roughly chop pecans and walnuts. In a large bowl, add and mix oats, chopped nuts, sesame seeds, ground cinnamon, and salt.

  • Step 2/4

    Add banana to a wide, flat plate and mash well until mostly smooth and thick. In a small saucepan, heat oil, maple syrup, and vanilla extract. When all the ingredients are combined, add mashed banana to the pan and whisk until the mixture has no lumps and is just warmed through.
    • banana
    • 3 tbsp coconut oil
    • 150 g maple syrup
    • ½ tsp vanilla extract
    • plate
    • saucepan (small)
    • whisk

    Add banana to a wide, flat plate and mash well until mostly smooth and thick. In a small saucepan, heat oil, maple syrup, and vanilla extract. When all the ingredients are combined, add mashed banana to the pan and whisk until the mixture has no lumps and is just warmed through.

  • Step 3/4

    Add the maple syrup mixture to the bowl with oatmeal and nuts. Stir until everything is well combined and the oat flakes and nuts are evenly coated.
    • rubber spatula

    Add the maple syrup mixture to the bowl with oatmeal and nuts. Stir until everything is well combined and the oat flakes and nuts are evenly coated.

  • Step 4/4

    Spread granola evenly on the prepared baking sheet and bake for approx. 20 min. or until the granola is visibly brown, mixing once after approx. 10 mins. Once golden brown, remove from oven and allow to cool completely. Transfer to an airtight container and store for up to 2 weeks. Enjoy!
    • airtight container

    Spread granola evenly on the prepared baking sheet and bake for approx. 20 min. or until the granola is visibly brown, mixing once after approx. 10 mins. Once golden brown, remove from oven and allow to cool completely. Transfer to an airtight container and store for up to 2 weeks. Enjoy!

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