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!Print
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
- Preheat oven to 400˚. Place whole bananas in the oven and let roast until peel has browned. Remove and let cool slightly.
- 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.
- 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.
- 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!
Kare @ Kitchen Treaty says
Okay, this looks fabulous! I have yet to try hemp or chia seeds. I'm so behind the times, aren't I?
Warm Vanilla Sugar says
This sounds so tasty! I absolutely love this idea!
Sonja / A Couple Cooks says
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! 🙂
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
Rachel M. says
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!
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!
Christy Milford says
Well well well....roasting bananas is another thing to add to the must-try list! Granola + yogurt + maple syrup and I are all good friends.
Tamzin Pettitt says
Wow! I have got to try this!!
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.
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.
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!
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^^
Wow, thanks so much for posting this! It is going to help when I buy Chia Seeds online! Beautiful!