Banana Granola With Cinnamon, Nutmeg and Walnuts
This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you’d like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana.
- Serves: 2 persons
- ½cup/5 ounces mashed bananas (from about 1 large or 2 small ripe or overripe bananas)
- ¼packed cup/55 grams dark brown sugar
- ¼cup/50 grams melted virgin coconut oil
- 2teaspoons lemon juice
- 1teaspoon vanilla extract
- ½teaspoon ground cinnamon
- ⅛teaspoon ground nutmeg
- ½teaspoon kosher salt
- 2cups/200 grams old-fashioned rolled oats
- ¼cup/30 grams walnut halves, roughly chopped
Step 1Heat the oven to 325 degrees and line a sheet pan with parchment paper.
Step 2Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You’ll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn’t burn.
Step 3Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
Step 4Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
Step 5Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don’t burn.
Step 6Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
Step 7Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it’ll stay crisp for at least 3 months).