Looking for something to do with your overripe bananas? I’ve got just the thing! This crunchy and sweet granola is so delicious and so much better for you than the store-bought varieties!
Happy Monday everyone! It’s another rainy and gloomy day here in Toronto. It feels like the sun hasn’t been out in over a week! I can’t complain though, we have no snow at the moment! The fact that I can see green (well more like brown) grass in January is so weird!
This weekend I had a couple of bananas left over from last week that I never got around to using. I LOVE granola, but I don’t buy it from the store too often because I can never seem to find a brand that I’m happy with. I always find store-bought granola to be loaded with too much oil and sugar. I decided to experiment with these ripe bananas, to see if they would bind the granola together the same way that oil and sugar does. It was a success! And you get granola that tastes like banana bread… Winning!
For this Banana Nut Granola, I mashed up 2 bananas and added it to the rest of my granola mixture… The perfect way to add in natural sugars! I don’t like things overly sweet, so I absolutely love that this granola has a subtle sweetness to it without being overpowering.
This recipe is super easy to make, and you probably have all of the ingredients in your kitchen right now! I decided to use almonds and pecans, but you can choose whatever nuts you prefer. Walnuts would also be amazing!
I hope you enjoy this recipe! Don’t forget to follow me on instagram and tag me if you make it!
- 2 ripe bananas
- 3 cups old-fashioned oats
- 1 cup almonds
- 1 cup pecans, halved
- ¼ cup coconut oil
- ¼ cup maple syrup
- Preheat oven to 375F
- Mix oats almonds and pecans together
- Mash the bananas with a fork and add to dry mixture, mix until incorporated
- Add coconut oil and maple syrup, mix until combined
- Bake granola for 45 minutes, or until golden-brown
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