Coconut Banana Granola

Use up your brown bananas in this healthy Coconut Banana Granola Recipe! Easy to make, vegan, and naturally sweetened with maple syrup, this homemade granola is perfect for breakfast or afternoon snacks. 

two white bowls of coconut banana granola with a jar of granola in the background

I run a rescue operation for unwanted bananas.

I don’t discriminate against age or colour, if there is a neglected, speckley banana I will give it a good home. First, on my kitchen counter until it turns black, then in my freezer where it awaits it’s destiny as a tasty smoothie or as no sugar banana bran muffins (we make a batch of these once a week).

I only wish I had a bigger freezer so I could take in more stray bananas.

Aside from the good work I do with People for the Ethical Treatment of Bananas (PETB) there’s something else you should know about me: I make killer homemade granola. 

Have you had store bought granola recently? I sure hope not, because that stuff is expensive! What the people trying to jack you out of your hard earned dollars with $8 boxes of granola don’t want you to know is that homemade granola is super easy to make.

And you can make it for a mere fraction of the price, with healthy whole food ingredients you feel good about feeding your family. Also, homemade granola makes a great gift! 

Alrighty then, should we make some Coconut Banana Granola? Let’s get into it!

oats, bananas, walnuts, coconut chips, maple syrup, coconut oil, and cinnamon on a grey background

What goes into this banana granola recipe? 

  • Bananas! The older the better. Seriously. 
  • Rolled oats. That’s a no-brainer in the granola game.
  • Coconut oil. Just a l’il bit.
  • Coconut chips. You know, the big fancy ones.
  • Walnuts. Gotta het those omega-3s up in here.
  • Maple syrup. The good stuff, please. 
  • Cinnamon. To spice up your life. 

a jar of granola on a sheetpan of granola with a grey tea towel in the background

How do you make coconut banana granola?

It’s super easy to make this homemade granola, my friends! 

First, you combine your super-ripe bananas, coconut oil, and maple syrup in a food processor and whizz that shizz till it’s super smooth. 

Then, you put your oats, coconut chips, walnuts, cinnamon, and salt into a big old bowl. Then you pour the wet mix over top, and stir it up real good. 

After that, spread your granola mix out nice and even on two sheet pans, and chuck ’em into a pre-heated oven. Bake for 10 mins, give it a stir, and bake again. We want crispy granola, not burnt granola, you hear?

Once it’s nice and golden let it cool down, transfer to a jar, and you’re done! 

Overhead photo of a white bowl of coconut banana granola with a sheetpan of granola and a wooden spoon in the background

Pro tips / Recipe notes:

  • How ripe should my bananas be? The riper the better, my friend. That sad shrivelling black banana you found at the back of your counter would be perfect for this recipe. 
  • How do I know when my granola is done? When it’s nice and golden brown. You gotta trust the colour.
  • My granola doesn’t seem crispy. It’ll continue to crisp up as it cools, so it may still seem slightly soft and chewy when you first remove it from the oven. Letting it cool down IN the oven (with the door propped open) ensures for a nice crispy granola.
  • I don’t have a food processor. No worries! You can just mash the heck out of your bananas and then whisk them into the liquids. 
  • How long does this homemade granola last? It keeps well for a few weeks in an air-tight container in your cupboard, or up to three months in the freezer.
  • Is this recipe gluten-free? If you use gluten-free oats it is. But please note that some folks who are sensitive to gluten still have trouble with gluten-free oats. 
  • I don’t have coconut oil. No problem. You can totally make this recipe with another oil, like olive oil or a neutral-flavoured oil like sunflower oil instead. It’ll taste less coconutty, but that’s not a big deal. 

White patterned bowls with banana granola in front of a tray of freshly made granola

Hey Nutrition Lady, what’s the deal with oats?

Good question!

Oats are rich in indigestible carbohydrates called beta-glutens which help to lower blood cholesterol levels. Oats are also host to a number of phenolic compounds which have antioxidant properties. Due to the high levels of those beta-glucans, oats are also helpful in stabilizing blood sugar.

In fact, eating oats in the morning may help keep your blood sugar stable throughout the entire day. Oats are also a good source of dietary fiber and protein. Look for gluten-free oats if you’re celiac or have another gluten sensitivity. 

What about coconut oil?

Here’s the Reader’s Digest version: Coconut oil is mega high saturated fats, which, for ages were demonized as being ‘bad fat’s. Current research indicates there are actually different types of saturated fats, and some types of saturated fats, including those found in coconut oil, are actually good for you.

Other research has some scientists and health care professionals saying, woah, hold up, maybe it’s not so good. I take a deeper dive into the issue in this post: Is Coconut Oil Healthy?

Overhead photo of a jar of coconut banana granola on a tray of granola with a wooden spoon

Other Granola Recipes You Might Enjoy:

Healthy Pumpkin Granola
Maple Apple Walnut Granola
Coco Cocoa Granola

White patterned bowls with banana granola in front of a tray of freshly made granola
5 from 2 votes
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Coconut Banana Granola

Use up your brown bananas in this healthy Coconut Banana Granola Recipe! Easy to make, vegan, and naturally sweetened with maple syrup, this homemade granola is perfect for breakfast or afternoon snacks. 

Course Breakfast
Cuisine American
Keyword Banana Granola, Coconut Granola
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 334 kcal
Author Katie Trant

Ingredients

  • 2 large bananas the riper the better
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil melted
  • 5 cups rolled oats not the quick cooking kind
  • 1 cup coconut chips or desiccated coconut
  • 1 cup raw walnut pieces chopped
  • 1 tsp cinnamon
  • a pinch of sea salt

Instructions

  1. Preheat your oven to 180°C / 350°F. Line a couple of big baking sheets with parchment paper.

  2. In the bowl of a food processor, whiz together the maple syrup, coconut oil, and bananas until smooth. Alternately, you can mash the bananas with a fork and then whisk everything together by hand.

  3. In a large bowl, mix the oats, coconut, walnuts, cinnamon, and salt together. Pour the wet mix over top, and give everything a good stir to mix it together.
  4. Spread the granola in even layers on the prepared baking trays.
  5. Pop into the oven and bake for 30 minutes, pulling the trays out to stir the granola every 10 minutes, and rotating the trays in the oven at least once.
  6. Watch the granola carefully towards the end to be sure the edges don't burn. It should be smelling amazing and golden brown.
  7. Remove from the oven and let cool completely on the trays.
  8. Transfer to a clean glass jar, or you can store in the freezer in plastic bags. Enjoy!

Recipe Notes

  • Nutrition values are an estimate only
  • How ripe should my bananas be? The riper the better, my friend. That sad shrivelling black banana you found at the back of your counter would be perfect for this recipe. 
  • How do I know when my granola is done? When it's nice and golden brown. You gotta trust the colour.
  • My granola doesn't seem crispy. It'll continue to crisp up as it cools, so it may still seem slightly soft and chewy when you first remove it from the oven. Letting it cool down IN the oven (with the door propped open) ensures for a nice crispy granola.
  • I don't have a food processor. No worries! You can just mash the heck out of your bananas and then whisk them into the liquids. 
  • How long does this homemade granola last? It keeps well for a few weeks in an air-tight container in your cupboard, or up to three months in the freezer.
Nutrition Facts
Coconut Banana Granola
Amount Per Serving
Calories 334 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Sodium 6mg 0%
Potassium 314mg 9%
Total Carbohydrates 40g 13%
Dietary Fiber 5g 20%
Sugars 11g
Protein 6g 12%
Vitamin A 0.3%
Vitamin C 2.7%
Calcium 4.7%
Iron 11.3%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published February 27, 2014. It was retested, rephotographed, and updated on December 11, 2018.

Use up your brown bananas in this healthy Coconut Banana Granola Recipe! Easy to make, vegan, and naturally sweetened with maple syrup, this homemade granola is perfect for breakfast or afternoon snacks. #bananagranola #vegangranola


 

Comments

  1. Lovely be retaining post, I smiled from the first line. I love Banana and coconut together, but worry about them becoming stodgy. As you demonstrate, if can be golden and glorious. X

  2. Ugh this sounds so good. You’re making me hungry. And I totally get you–I am a huge banana hoarder! My fridge is filllllled with black bananas. My poor roommate. And then my friend called me up the other day and gave me like 8 large ripe bananas. So I made banana bread! Fully indulgent banana bread, which I am now regretting because I feel like a blimp even though I gave most of it away 🙁 So please share your whole grain healthy banana loaf idea with us…it’s a public service, really 🙂

  3. Love this, Katie! I am not too much of a coconut fan I’m afraid but I have fancied for ages doing a pureed banana granola. Nigella does one but it isn’t anything like this (yours being much nicer looking and kinder to the ahem, constitution). Bookmarking and pinning!

    • The coconut is absolutely not necessary. Swap the coconut oil for olive oil, and use a handful of extra nuts in place of the coconut. No problemo! I don’t think much of what Nigella does is good for the ol’ constitution, but I love her all the same 🙂

  4. This conjured up such nice images of you “chasing” after stray bananas, Katie! I do my best not to let a single one go to waste, but we’ve sure got a constant stream of all sizes and shapes of bananas parading through our kitchen. I love this tropical combination of coconut and banana – yum!

    • I’m sure there is no shortage of bananas in your world, or coconuts! I wish I could find fresh coconut more often like what I ate in thailand. I know it’s out there, it just isn’t something I seek out regularly.

  5. This has become my go-to granola recipe – so easy and sooooo good! My seven-year old loves it, and it’s at the point where she pretty much refuses to eat any other store bought cereal. I usually skip the walnuts (small sacrifice to keep the kid interested) but add dried blueberries instead, which are delicious together with the coconut and banana flavours. Might need to make a new batch this weekend….

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