Got the munchies? Bake a batch of my crispy, crunchy banana granola! It’s delicious as is and sprinkled over fruit, yogurt or ice cream.
Crispy, crunchy banana granola is a cinch to make and sure to satisfy a sweet tooth in the morning, afternoon or evening. And the best part? You can customize the recipe to your liking.
Not crazy about – or allergic to – nuts? Stick to a mix of edible seeds. Crave a taste of the tropics? Toss in a handful of coconut flakes or diced dried pineapple with the banana chips. The options are endless and the choice is yours.
Recipe adapted from The Annual Life.
Crispy, Crunchy Banana Granola
Makes about 4 cups
Ingredients
- 2 cups rolled oats
- 1½ cups crisp rice cereal
- ½ cup mixed nuts and seeds (see notes)
- 2 ripe medium bananas, mashed
- 5 tablespoons coconut oil, melted
- 3 tablespoons brown sugar
- 3 tablespoons Muscovado sugar
- ½ teaspoon sea salt
- ½ cup banana chips, roughly chopped
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the oats, crisp rice cereal, nuts and seeds.
- In a medium bowl, combine the mashed bananas, coconut oil, sugars and salt and stir until well combined. Pour over oat mixture and stir to combine.
- Pour mixture onto the baking sheet and spread in a single layer.
- Bake the granola for 15 minutes, remove from the oven and stir gently. Bake for another 15 minutes until granola is almost dry.
- Remove the baking sheet from the oven and let the granola cool completely. It will harden as it cools. Add banana chips and stir to combine.
- Store granola in an airtight container at room temperature for up to a week, if it lasts that long.
Notes
I used a mix of roughly chopped pecans, sunflower seeds and sesame seeds.
Great recipe. Please, how do I make the banana chips myself? I don’t want to use store bought.
Glad you like the recipe, Lily! Unfortunately, I’ve never made my own banana chips, so can’t be of much help.