Banana Granola With Cinnamon, Nutmeg and Walnuts
- Total Time
- 1 hour, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2½ cups
- ½cup/5 ounces mashed bananas (from about 1 large or 2 small ripe or overripe bananas)
- ¼packed cup/55 grams dark brown sugar
- ¼cup/50 grams melted virgin coconut oil
- 2teaspoons lemon juice
- 1teaspoon vanilla extract
- ½teaspoon ground cinnamon
- ⅛teaspoon ground nutmeg
- ½teaspoon kosher salt
- 2cups/200 grams old-fashioned rolled oats
- ¼cup/30 grams walnut halves, roughly chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
217 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 121 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 325 degrees and line a sheet pan with parchment paper.
- Step 2
Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You’ll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn’t burn.
- Step 3
Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
- Step 4
Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about ½-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2½-inch clusters on the baking sheet.
- Step 5
Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don’t burn.
- Step 6
Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
- Step 7
Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it’ll stay crisp for at least 3 months).
Private Notes
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Cooking Notes
BCM
I’m not fussy about coconut flavour, so I used a mixture of olive oil and butter, works just fine. I also subbed maple syrup for the brown sugar.
gg veggie
Two cups of oats?? Why would you go to this much trouble to get a couple of servings? I make granola frequently and usually use 6-7 cups of oats and 2-3 cups of other dry ingredients (nuts, seeds, buckwheat, quinoa, e.g.) to yield two fairly full cookie sheets.
mabeanie
I’m on Weight Watchers (20 lbs lost since November!). I miss granola. Had some bananas I needed to use up. I made a few changes to help keep the points low. Used half olive oil, half homemade unsweetened applesauce. Substituted monk fruit sweetener for sugar. Added more oats (because why not?) and an egg white to help keep it crispy. Took a suggestion posted here to add a little salt at the end. Wonderful! Had it on some Greek yogurt, perfect!
Ohioteach
Meh. Made this to use up two pretty ripe bananas, but wish I had just frozen them for future banana bread. Melissa Clark's olive oil granola is much, much better.
Amy A
I made it with 1/4 cup olive oil instead of the coconut oil and it was delicious and perfect consistency.
sriracha
My favorite granola ever—the whole family is obsessed. It's a really great banana flavor and the texture is nicely crisp.
MTH
This is not for you if you like crunchy granola. The banana (I think) takes on moisture over (brief) storage time. We eat granola every day and this was chewy by day 2. I might try it again with less banana.
bee
Unbelievably good. I used olive oil in place of coconut because it’s what I had on hand and I messed up a bit (tossed it around halfway through the first bake instead of the second because I read the wrong step) so it didn’t get quite as crisp as I think it could otherwise but my partner and I have already eaten almost the entire batch, we couldn’t stop taking bites while it cooled on the pan. Fantastic with milk and fresh banana. I’m going to make a double batch this afternoon again.
6/8/23
I freeze the mashed bananas, sugar, and oil and then simply pull this out of the freezer when I want to make granola. I don’t always have ripe bananas when I need them and this works great and the granola comes together more quickly.
noracooks
LOVED this recipe! Super easy to make (btw 2 cups of oats was just fine for snacking day w/ a family of 4) we added no sugar added chopped dried cranberries 2T of wheat germ for an extra punch of nutrition. Also used 3 Ts of organic honey 2T of raw turbinado sugar for the sweet base.
sauce
By bar my favorite granola recipe. The caramelized banana does wonders. Bake sure to bake enough so that it’s crisp to compensate for the extra moisture.
Danish
This recipe is no bueno. The bang for buck ration is off and the bake time must be off. I barely got enough granola and it turned out almost burnt. Look for something else as this is a waste of time.
midwest homecookin’
This snacking granola is on my daily pre-dinner snack list! I don’t like baking this with the nuts, it keeps longer without them. Like other comments, I usually triple this recipe. The lemon juice is essential! I like a slightly sweet / salt balance and sometimes toss in flax and unsweetened coconut shreds. Also a dash of almond extract is sometimes tasty. I rarely follow the recipe anymore - and love this vegan granola!
Mina
Followed the recipe exactly as is with a silpat and promptly burned the life out of the first batch. Made a second batch with almonds, added coconut chips, used olive oil and coconut sugar. Decreased the oven to 300 for 25 min, mixed it all up, followed by 20 more minutes in the oven, with more mixing in between. Turned out beautifully.
Melissa S
Used my rolling pin to press it out between parchment paper and got it closer to 1/4” to thick, like store bought bars. Made twice and both times I’ve needed to bake an extra hour at 200 followed by an overnight on the counter with the lid off the storage container to crisp it perfectly. It’s lower added sugar than other granola recipes, quick to assemble, and amenable to a variety of additives for flavor variation.
Ana
I use whatever nuts I have; I also often add a large tablespoon of peanut butter. And I use maple syrup instead of brown sugar. Oh, and I add other high fiber grains if I have them. Love this recipe.
JR Fine
Added coconut chips and dried cranberries. Very good granola.
Marion
I didn’t have enough ripe bananas, so substituted with apple sauce - delicious!
JeannieP
Also substituted maple syrup for coconut oil. And almonds for the nuts. Just need to really watch second bake time with the syrup substitute, it browns quickly. Turned out great!
She Bakes, She Eats, She Bakes Again
Good use for frozen bananas. Doubled the recipe and froze most of it in quart-size freezer bags. Added pumpkin seeds, sunflower seeds, oat bran. Nice quick breakfast with a sliced banana and cold skim milk. I did not end up with clusters. Probably did the mid-baking step too soon. Playing with the convection oven remains a challenge. No need to buy expensive walnut halves only to chop; use cheaper pieces. For the oil, I used half coconut oil and half walnut oil.
Susan
Agree with others - it’s a small batch but it is absolutely delicious! Will make again and double next time.
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