top of page
  • Laren Rusin

Banana Bread Granola

Where did the time go? It was the peak of summer last time I posted... now the leaves are turning and while it's warm today, fall is definitely here.

I just thought I'd share this great recipe for banana bread granola that I tweaked from the Washington Post- I love using fruit purees to naturally sweeten things, and this tastes warm and cozy. I added hemp seeds and cacao nibs for extra good fats, magnesium, and protein. It makes a great breakfast or a treat while hiking. If you make it, let me know what you think!

Banana Bread Granola

makes about 5 cups


1 cup pureed or well-mashed banana (about 2 medium ripe bananas)

1/2 cup dark brown or coconut sugar

1/2 cup melted coconut oil

2 tsp vanilla extract

2 tsp cinnamon

1/2 tsp (or to taste) ground nutmeg

pinch of salt

4 cups old fashioned rolled oats

1/2 cup walnut pieces

1/4 cup hemp seeds

1/4 cup cacao nibs (optional)

Preheat oven to 325 degrees. Line a regular baking sheet with silicone mat or parchment paper if you like (this granola is not too sticky so it's ok if you don't).

Add the mashed banana, coconut oil, sugar, salt, and vanilla to a

small saucepan. Heat over medium heat until it starts to sputter. Stir constantly for 60-90 seconds, until the sugar is melted, but don't let it burn! Remove from heat, and stir in cinnamon, nutmeg, and salt.

While that cools, mix together the oats, nuts, hemp seeds, and cacao nibs. Then stir in the banana mixture, and mix to combine.

Spread on your baking sheet, and bake for 20 minutes. Take out and stir the granola up, and return to the oven for 15-25 more minutes. You want the granola nicely browned but not too much so. Let it cool for an hour, and then snack on it or store at room temperature!

Recent Posts

See All


Post: Blog2_Post
bottom of page