Banana nut bread has to be one of my most favorite things in the world to eat for breakfast. I honestly don’t make it enough, and haven’t made it in a good long while. So, needless to say, I’ve been craving it lately. I thought this time around though, that I would put a little twist on it and turn it into a granola instead!
Cereal has been the name of the breakfast game in my house for a good solid week now. We’re busy eating up a few boxes that were used in that Camp Out Trail Mix last week. Waste not, want not. Right? As we got to the end of the boxes, I knew it was time to make this Banana Nut Granola.
I used the base of the idea for almost all of my other granola. 6 cups of good crunchy stuff, 1/4 C. honey, 1/4 C. coconut oil, and plenty of spices to go around! Yep. Making your own granola is just that easy. It’s delicious too. I love that I get to play around with different nut, grain, and druid combinations to come up with things like this Banana Nut Granola for breakfast.
This batch of granola definitely hit my banana nut spot. For now. Though I do see some homemade banana nut bread coming up soon in my future. Or banana nut something else at the very least.
I like to eat my Banana Nut Granola with some local made almond milk, but it would also be good paired with some greek yogurt or even as a sprinkle over some pancakes. The point is, no matter how you decide to eat it, you’re going to enjoy it!
TheSkinnyFork.com It's like banana nut bread, but in the form of granola instead! Full of oats, nuts, and plenty of banana chips too. Make a batch ahead for a quick, healthy, and delicious week of breakfast. Prep Time: 5 Minutes • Cook Time: 20 Minutes
Servings: 11 • Serving Size: 1/2 Cup • Calories: 263 • Fat: 19 g • Saturated Fat: 10 g • Carb: 23 g • Fiber: 3 g • Protein: 3 g • Sugar: 10 g • Sodium: 45 mg
• 1 1/2 C. Quick Oats
• 1 C. Raw Pecans
• 1 C. Raw Walnuts
• 1/4 C. Maple SYrup
• 1/4 C. Coconut Oil
• 1 1/2 Tsp. Ground Cinnamon
• 1/4 Tsp. Sea Salt
• 1/4 Tsp. Chia Seeds
• 1/4 Tsp. Ground Ginger
• 1/4 Tsp. Ground Nutmeg
• Pinch of Ground Cloves
• 1 1/2 C. Banana Chips
Directions:
Preheat the oven to 350 degrees F. and line a couple of baking sheets with foil, parchment paper, or silicone baking mats for easy clean-up; set aside.
In a large bowl, mix together all of the ingredients (except the banana chips) until everything is evenly coated with coconut oil, spices, and syrup.
Divide the mixture evenly between the two baking sheets and spread out.
Place the baking sheets into the oven to bake for about 20-25 minutes; stirring halfway through the baking time.
Once done, remove from the oven and allow to cool completely before stirring in the 1 1/2 C. banana chips.
Enjoy or store in an air-tight container for 5-7 days.
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Kidney Friendly • Vegan • Vegetarian • Pescatarian • Dairy Free • Egg Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
