[Foodie Friday] Banana Bread Granola Recipe

Enjoy this delicious homemade banana bread granola as a healthy breakfast or snack.

Homemade granola is surprisingly easy to make, and it’s a lot healthier than the stuff you buy at the store because you can control the amount of added sugars as well as the other ingredients.

This homemade granola recipe incorporates the warm and comforting flavor of banana bread into a crunchy and delicious granola which is perfect for breakfast or as a snack. You can use either dehydrated bananas for a chewier texture or crisp banana chips. Enjoy by the handful, sprinkled over Greek yogurt, or in a bowl with milk or your favorite nut milk.

You can make this in big batches and store it in an air-tight container for up to several weeks.

Banana Bread Granola Recipe

Yield: 4 cups
Active Time:


2 ½ cups old-fashioned oats
1 cup coarsely chopped pecans
½ cup flaxseed meal
¼ cup packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
½ cup pure maple syrup
⅓ cup melted coconut oil
2 teaspoons pure vanilla extract
1 cup unsweetened coconut flakes
2 cups dehydrated or dried banana slices, or banana chips


Place a rack in the upper third of the oven and preheat to 325°F. Line a rimmed baking sheet with parchment paper.In a large bowl, combine the oats, pecans, flaxseed meal, brown sugar, cinnamon, nutmeg, and salt. In a small bowl, whisk together the maple syrup, coconut oil, and vanilla. Pour the mixture into the oat mixture and stir well. Spread in a single layer on the prepared baking sheet.

Bake for 30 minutes, stirring every 10 minutes. Stir in the coconut flakes during the last 10 minutes of baking. Remove the pan from the oven and let the granola cool completely on the pan.

Once cool, toss in the dehydrated bananas. Store the granola for up to 2 weeks at room temperature in a large jar with an airtight lid.

Recipe Source: ThriveMarket.com

Reprinted from Joy the Baker Over Easy. Copyright © 2017 by Joy Wilson. Photographs copyright © 2017 by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.



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