I’m not sure if there’s anyone who loves granola more than I do. I love the crunch, I love the texture, I love the flavours and I love that each bite is different; you might even luck out and get a huge clustery bit if you’re lucky.
Most granolas use honey to get everything to stick together, but because I don’t use honey I need to find other ingredients that can bind in the same way. Nut butters work really well, as do bananas. This granola is so very special as it’s got all the gorgeous sweet banana bread flavours in it too. I mean what could be better right?
This one can also be nut free, just pop some seeds or dried fruit in instead of pecans. If you do use dried fruit though it’s best to add it in at the end as it can burn easily in the oven.
This recipe has been so popular and I know people who make it week in week out, so I really hope you love it too!
Makes one large jar full
- 1/4 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 tbsp ground cinnamon
- 1 large ripe banana
- 3 cups jumbo oats
- 1 cup pecans
Preheat your oven to 175C. Add the coconut oil, maple syrup and cinnamon to a bowl and stir, then add in the banana, mash it well with a fork and stir again. Next add in the oats and pecans, and stir once more until mixed well.
Place the mixture on a lined baking tray and spread it out evenly, then bake for 15 minutes in the oven. Leave to cool then enjoy! Store it in an airtight container or jar for upto two weeks.
Love, Mrs H xx