Happy 4th of July! I'm celebrating today by sharing this delicious and healthful Banana Nut Granola recipe which was inspired by Guatemala Chimaltenango beans roasted in Brooklyn, New York by Parlor Coffee.
The coffee, which I brewed on my v60, has tasting notes of dark cocoa powder, a bready aroma, and delicate sweetness. Naturally it pairs beautifully with this crunchy Banana Nut Granola which echoes the flavor of banana bread. Together they make an ideal breakfast—at least in my books.
Banana Nut Granola (V & GF)
- 2 1/2 cups Quick Oats
- 1 large Overripe Banana
- 3/4 cup Walnut Halves & Pieces
- 1/3 cup Sunflower Seeds
- 1/3 cup Hemp Seeds
- 4 chopped Medjool Dates
- 1 Tbsp Coconut Oil
- 2 tsp Vanilla
- 1 1/2 Tsp Cinnamon
- Pinch of Salt
- Preheat oven to 250° and line baking sheet with parchment paper.
- Using your hands, thoroughly combine all ingredients in a large bowl until your mixture is clumpy.
- Spread clumps evenly onto parchment lined baking sheet and place in the oven.
- Bake granola for 1 hour and 15 minutes. Be sure to check on it periodically and turn with a spatula if necessary.
- Let the granola cool and immediately store in an air tight container.
Since this granola is held together with an overripe banana, and the batter is rather moist, it really benefits from a long, slow bake in the oven at a low temperature. The oat banana nut clusters come out of the oven with the perfect crunch and taste delicious with fresh fruit and milk—I have been enjoying mine with unsweetened cashew milk.
Once the granola has cooled, you can store it in a large mason jar in your pantry. Although, I promise it won't last there long...
I hope you enjoy this recipe. Like all of my favorites, this Banana Nut Granola is so easy, and really flexible. Feel free to substitute ingredients and use any nuts, seeds, or sweeteners you already have in your kitchen pantry.