Roasted Banana-Nut Granola

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Technology can be great for hoarding small things.  I'm allowed to keep all of my photos I've ever taken (even though I need to start deleting them).  I have enough music to play for days on end and yet not a cd in sight (although I would be happy if I could have a mass amount of records).  But most of all, I hoard recipes.  I pin, clip, and save at least 10 a day- it is a bit out of control.

While the majority are stashed for inspiration and flavor combinations, there is the occasional recipe I find perfect.  I tuck those away as "must make."

The problem becomes, I usually decide to make these recipes on a whim with no planning or preparation.  This granola was made at 9:00pm on a Monday night just because I felt like having granola.

I've been saving Kelsey's Banana Hemp Granola recipe for a while now (a whole month, actually).  I don't find myself at the store during the summer months and therefore rarely have a banana around.  After I decided I wanted to make the granola, I ran to the store only to find that all the bananas were barely ripe (for which a quick roast in the oven took care of that problem).

This granola is perfectly clumpy and crispy.  A little greek yogurt, a little honey, and a good size scoop of this granola makes for the perfect meal.  I've also found myself using just the granola as a quick snack.

If you want a break from the normal, slightly clumpy granola- I suggest you give this recipe a try!


Roasted Banana-Nut Granola


  • 2 barely-ripe bananas
  • ⅓ cup walnut oil
  • ⅓ cup maple syrup
  • 1 tsp cinnamon
  • ¼ teaspoon nutmeg
  • pinch of sea salt
  • 3-4 cups old fashioned oats
  • ½ cup chia seeds
  • ½ cup pecan pieces


  1. Preheat oven to 400˚. Place whole bananas in the oven and let roast until peel has browned. Remove and let cool slightly.
  2. Remove banana from peel and place in the bowl of a stand mixer. Add walnut oil, maple syrup, cinnamon, nutmeg, and sea salt. Mix on medium-high until mixture comes together a bit.
  3. Add the 3 cups of oats and let mix on medium-low until oats are covered. Toss in pecans and chia seeds, mixing and adding a few more oats until granola comes together and clumps.
  4. Scrap out onto a covered baking tray and return to 400˚ oven. Bake until golden brown, 20-25 minutes. Half way through baking remove from oven and flip granola.


*I baked mine but my clumps were rather large and the center was still soft. I let it sit for a while (overnight actually) and it was still not quite crispy. I simply broke the granola in to smaller pieces and returned to the oven until everything was brown and crispy!

*Lightly adapted from Happyolks


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16 comments on “Roasted Banana-Nut Granola”

  1. Okay, this looks fabulous! I have yet to try hemp or chia seeds. I'm so behind the times, aren't I?

  2. Yum, this looks delicious! And sounds just like us in terms of the failure to pre-plan -- usually our best ideas come at 9:00 pm too! 🙂

  3. This looks amazing! I would swap oats for a gluten free alternative and munch munch. I have never heard of the banana ripening trick. Thank you! I

  4. Considering that I hoard granola recipes like crazy, I probably shouldn't bookmark this. BUT...this really does look like the perfect granola - the one! I have to make this one!

  5. I just made a variation on Happy Yolks banana granola last week! I, too, had to bake mine a bit longer to get the moisture out and get it crisp, but otherwise I loved it!

  6. So your maple pecan granola is a staple in my kitchen, but after making a batch of this today, I think it's going to have some competition.

  7. Hello, I've discovered that spreading granola out in a doughnut shape (hole in the middle!) prevents the burnt on the outside/soft in the middle problem. Also, I find that baking it at a lower temperature (300F) over a longer period (30 - 35 mins) helps to crisp up with granola without burning. Hope you will find this useful!

    - a fellow granola fiend.

  8. This looks amazing! I love all things banana, especially granola. Do you think the recipe would suffer if I were to leave out the oil? I realize that most granola recipes involve oil, but I prefer to avoid it if possible. I've never tried making granola without the oil so I'm just curious to see if you have any insight. Thanks!

  9. oh no, i left it too long in the oven.. 🙁 its slightly burned now, i hope it still tastes ok 🙂

    but its super crispy now 😉 thx for the recipe^^


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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