Banana Coconut Granola

This Banana Coconut Granola tastes warm and tropical, and is full of crunch from the coconut flakes and pecans! It makes a delicious snack by itself, or mix it into some yogurt for the perfect breakfast.

I’m a total granola fiend. Seriously. I go through granola so quickly because I eat it for breakfast, no joke, just about every single morning. My go-to favorite breakfast is Greek yogurt (sometime flavored, sometimes not), berries (whichever ones I have), and a scoop of whatever homemade granola I have at the time. It’s simple, so delicious, and fills me up until lunch.

I really never get sick of it, and that’s probably because it’s a rare occurrence that I make the same granola recipe more than once. Usually, I make some slight variation on one of my favorite recipes that I’ve already posted on here.

This Chunky Chocolate Cranberry Pecan Granola held a place in my heart for the past few months, and this Coconut Pecan Granola has always been a favorite. But, recently, I saw my friend Gayle post a recipe for Banana Bread Granola and I swooned. I needed to try it, and thankfully, I had ripe bananas in the kitchen.

Since that first batch, I’ve made this recipe a few times. Of course, it’s been a little different each time, but this version is the most recent and my personal favorite. I added chocolate chips to the mix this time, which make things a little sweeter and more delicious, but I’ve made this without the chocolate and it’s still swoon-worthy!

I pretty much can’t have granola without coconut in it. Seriously, it’s my favorite thing about granola so every batch I make has got to have coconut flakes in it. If you’re not a coconut fan, use another cup of oats instead of the coconut. It will work, no problem.

Like all my granola recipes, this one is gluten free, refined sugar free, vegan, dairy free, and all that good stuff. I like my breakfast to be clean fuel for the day – we’re skipping the sugar in the morning! I’m off to have a big old granola parfait for dinner, starring this banana coconut granola. Make sure you whip up a batch, and enjoy!

Rachel Conners

Banana Coconut Granola

5 from 2 reviews

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Servings: 4 cups

Ingredients

 

½x1x2x

• ▢ 2 cups old-fashioned oats
• ▢ 1 cup unsweetened flaked coconut
• ▢ 3/4 cup pecans, chopped
• ▢ 1/2 tablespoon cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon nutmeg
• ▢ 2 medium bananas, ripe and mashed
• ▢ 1/4 cup melted coconut oil
• ▢ 1/3 cup maple syrup
• ▢ 2 teaspoons vanilla extract
• ▢ 1/2 cup dark chocolate chips, optional

Instructions

 

• Preheat the oven to 325ºF. In a large bowl, combine all ingredients. Stir to combine evenly. Spread the granola in an even layer on a parchment-lined baking sheet.
• Bake for 30 to 45 minutes. About halfway through the baking time, use a large spatula to turn over the granola, breaking the pieces up as little as possible. Rotate the pan to ensure the granola bakes evenly. When it is browned and feels dry to the touch, remove from the oven. Sprinkle with chocolate chips if using and let the granola cool completely.
• Store at room temperature in an airtight container.

Notes

Recipe adapted from Pumpkin N' Spice

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