Coconut Banana Bread Granola

A bowl of coconut banana granola in front of a jar of freshly made granola

This coconut banana bread granola is the perfect way to use up overripe bananas. Naturally sweetened with maple syrup and packed with rolled oats, coconut flakes, walnuts, and warm cinnamon, it bakes into big, crunchy clusters with a delicious banana bread flavor. Easy to make, vegan, and great for breakfast or as a snack, this homemade granola is one you’ll keep coming back to.

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Keyword banana bread granola, Banana Granola, Coconut Granola, homemade granola

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 334kcal

Author Katie Trant

Ingredients

2 large bananas the riper the better
½ cup pure maple syrup
¼ 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 teaspoon cinnamon
a generous pinch of sea salt

US Customary - Metric

Instructions

Preheat your oven to 180°C / 350°F. Line a couple of big baking sheets with parchment paper.
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.
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.
Spread the granola in even layers on the prepared baking trays.
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.
Watch the granola carefully towards the end to be sure the edges don't burn. It should be smelling amazing and golden brown.
Remove from the oven and let cool completely on the trays.
Transfer to a clean glass jar, or you can store in the freezer in plastic bags. Enjoy!

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