Banana Granola

Banana Granola

Course Breakfast, Dessert
Cuisine Modern Australian


  • 250 g rolled oats (gluten-free if needed)
  • 80 g raw almonds coarsely chopped
  • 80 g raw pumpkin seeds
  • 1/4 tsp vanilla extract or ground vanilla
  • 1 pinch sea salt
  • 3 tbsp coconut oil room temperature
  • 3 tbsp maple syrup runny honey or date molasses
  • 2 very ripe bananas peeled and broken into smaller pieces


  • Preheat the oven 200°C and line a baking tray with baking paper.
  • In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth.
  • Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy. Turn out and spread the granola in an even layer on the baking tray.
  • Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon.
  • Allow to cool completely before putting in a container.
  • Serve with yogurt, milk and fresh fruit.
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