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.
- 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
- 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.
Lily says
Great recipe. Please, how do I make the banana chips myself? I don’t want to use store bought.
Alison says
Glad you like the recipe, Lily! Unfortunately, I’ve never made my own banana chips, so can’t be of much help.