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Eat Well Nov. 1. 2013
Breakfast

Maple Banana Nut Granola

Nov. 1. 2013
Breakfast
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

Maple Banana Nut Granola will have your stomach smiling and your taste buds singing. This crunchy granola is a kitchen staple in my house, it’s incredibly simple to make, nutritious, and delicious. Maple Banana Nut Granola contains the sweet and earthy flavor of maple with sweet bananas and crunchy clusters. It’s made mostly of nuts and seeds such as almonds, walnuts, pumpkin seeds, flax seed, and sunflower seeds and a couple more special ingredients. It’s a sweet, satisfying, and nutritious granola that everyone in the family will enjoy and hopefully it’ll become your new go-to!

When I first started making homemade granola many years ago, I never turned back because of it’s ease, versatility, and not to mention, affordability! Whenever I go grocery shopping, I will purposefully buy raw nuts and seeds in bulk that way I can always keep a steady supply of this granola in the pantry ready to top on my Stripped Green Smoothie bowls, which hands down, is my favorite way to eat this granola. Smoothie bowls basically contain more frozen bananas/ice or less liquid making it thick enough to eat with a spoon!

Most people when they think of granola they think parfait or granola with yogurt. Since I have a dairy-free lifestyle, I first missed this combination as well- the granola with yogurt- but I soon found my new and much improved alternative, topping it on my green smoothies in the morning! The thick, creamy, cool green smoothie topped with crunchy, sweet, and nutty granola is a perfect combination of flavors and textures. It’s a completely satisfying meal! Although you can use non-dairy yogurts such as almond, rice, coconut milk yogurts, I prefer the green smoothies because they are more nutrient dense and easier to digest first thing in the morning.

How to use |

  • Cereal // in a small bowl, add about 1 cup of the granola + 1 cup of homemade almond milk
  • Topper // sprinkle on top of your Stripped Green Smoothie bowls (which is just a thicker variation of the smoothie, you can add more frozen bananas or ice)
  • Parfait // in a bowl or large tall glass, layer granola, your favorite fruit, nond=-dairy yogurts and repeat until glass is full
  • Dessert // add dark chocolate chips to the granola and have a sweet dessert snack
  • Snack // pack about 1/2 cup in a small snack size bag and bring it with you on the go!

Granola is one of the top “health” foods that are…well… not that healthy! Store bought granola often contains a lot of extra refined sugars, fats, sodium, preservatives, artificial sweeteners and coloring, and also typically contain an ingredient list full of “food items” you may not even know how to pronounce. I’m hoping that with this recipe you’ll rarely if never purchase another process granola from the store again! So let’s move on to this deliciously simple recipe and what I hope will be your new favorite homemade granola, Maple Banana Nut Granola.

Maple Banana Nut Granola
Recipe Type: breakfast, snack
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 20+
A delicious maple and banana flavored home made granola filled with healthy fats from raw nuts, seeds, and gluten free grains.
Ingredients
  • 3 bananas, very spotted and ripe
  • 3 tablespoons of maple syrup
  • 2 tablespoons of tahini
  • 2 tablespoons melted coconut oil
  • 1 1/2 cup rolled oats, gluten free
  • 1 cup raw almonds
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1/2 cup raw walnuts
  • 1/3 cup flaxseeds
  • 1/4 cup amaranth (optional)
  • 1 teaspoon ground cinnamon
  • pinch of sea salt
Instructions
  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl, combine bananas, maple syrup, coconut oil, and mash with the back of a fork until smooth.
  3. Next, add in all dry ingredients and stir until everything is well coated.
  4. Spread evenly on a lined baking sheet (or well greased with remaining coconut oil)
  5. Bake for 15 minutes, stir very well (if you don’t you’ll have large clusters), bake for another 10-15 minutes or until golden brown.
  6. Let cool completely before you store the granola in an air tight container at room temperature (will keep for weeks).
  7. Enjoy!
Serving size: 1/3 cup Calories: 200 Fat: 13 Carbohydrates: 15 (net 10) Sugar: 5 Fiber: 5 Protein: 7
Notes
If you don’t have tahini, use almond butter[br]If you’re allergic to any of the mentioned nuts or seeds, simply replace that nut/seed with something you can tolerate.

TIP // Amaranth is a gluten free grain that can be typically found at your local health food store in the bulk bins or in the “natural” sections of your grocery stores. If you can’t find this gluten free grain, you can use additional oats or replace it with another nut you enjoy!

  

I hope you all enjoy this granola recipe as much as I do! I’d love to hear how you like it, comment below and let’s chat!

Have a great day everyone,

xo McKel

The Recipe

Serves 20+

Print

Ingredients:

  • 3 bananas, very spotted and ripe
  • 3 tablespoons of maple syrup
  • 2 tablespoons of tahini
  • 2 tablespoons melted coconut oil
  • 1 1/2 cup rolled oats, gluten free
  • 1 cup raw almonds
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1/2 cup raw walnuts
  • 1/3 cup flaxseeds
  • 1/4 cup amaranth (optional)
  • 1 teaspoon ground cinnamon
  • pinch of sea salt

Directions:

  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl, combine bananas, maple syrup, coconut oil, and mash with the back of a fork until smooth.
  3. Next, add in all dry ingredients and stir until everything is well coated.
  4. Spread evenly on a lined baking sheet (or well greased with remaining coconut oil)
  5. Bake for 15 minutes, stir very well (if you don’t you’ll have large clusters), bake for another 10-15 minutes or until golden brown.
  6. Let cool completely before you store the granola in an air tight container at room temperature (will keep for weeks).
  7. Enjoy!

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  • That sounds delightful! I 100% agree that homemade granola is so much better than store bought. The only problem is when it comes out of the oven, it tastes SO GOOD that it is hard to stop eating it!!! I have never tried maple or banana in mine, but this will definitely have to be the next one I try. Thanks for sharing this with the world! Yum!

    • Hi Tina! You’re so right! That IS the hardest thing, not eating it all in one sitting because it’s so delicious. I hope you enjoy this one, let me know how you like it 🙂

      • Valerie

        how much does it make of it?? Enough to give as a gift you think?

      • Nour Fouad

        Hi Mckl, i tried many recipes of yours and last was the caluiflower crust pizza i really liked it so much so much 🙂 but the dough sticked to my baking sheets so do you think i need to do it without papaer next time. and how long does it last in freezer? i kept 3 slices in there for later nourish.

        • It sounds like you maybe needed to bake longer or squeeze out excess moisture from the cauliflower! Try it again next time with that and be sure to use a pizza stone 🙂

  • Oh I like that you but tahini in it as well, very nice!

  • Candice

    I just made this today! will let you know how it comes out 🙂

    • Hi Candice, wonderful! Happy you tried it out 🙂

      • Candice

        It’s great! I had it for breakfast today and yesterday -it’s really filling too 🙂

  • zwaan

    Sounds deeeeelicious. Just wondering, how long will this granola last?

    • zwaan

      Oh and I also love buckwheat mixed with dates, sunflower seeds, a few nuts, orange zest and cinnamon as granola. Mmmmm

  • Jen

    Delicious! I just made this. It is plenty sweet enough, and like someone else said, filling. I am always disappointed with store-bought granola. Even some organic varieties are loaded with sugar or are too expensive. So I will probably be making this often!

  • abby

    Wonderful! this tastes like banana bread :)and it’s very filling. I actually left mine a little chewy and cut it up to be more like granola bars to eat on the go in the morning.

  • Ally

    This is so delicious and easy! Love your blog – my go to for healthy recipes! Any more granola recipes gladly received…

    • Hi Ally,
      Thank you so much! I appreciate the love and support- and I’m happy you love the granola 🙂

  • Meaghan

    Made this today!! Substituted the syrup for honey because it was all I had. Amazing, thanks for all the great recipes!

  • Misty

    Granola mixed with a smoothie is the only way I can keep smoothies in me while pregnant! Helps my morning sickness!

  • Catherine

    Just made this and it’s delicious!!! thank you! Didn’t have maple syrup so I used agave instead..still turned out great!

  • I’m definitely going to make this after my competition and repost it on my blog with a shout out to ya. You have some of the best recipes ever!

  • Abbie

    I make a very similar one! But yours has way more nutrients so I will give yours a go! Do you ground your flax seeds? Thanks for all your beautiful recipes x

  • Françoise Tremblay

    Can I put it in the freezer for longer preservation? How long it can stay on the counter?

  • I love this recipe- I’m just wondering if I need to pop the amaranth before using it. It tasted out of this world!!!

    • Hi Asiya, Thank you so much! You can pop it before hand (which is my favorite) or you can leave it as it, since you’re only using a very small amount it adds to the “crunch” while baking 😉 xx m.h.

  • Hannah Sadgrove

    This recipe is amazing! Im from NZ and Granola is a bit of a rarity here, in fact i only discovered what i was a couple of months ago and this recipe is the first granola i have ever tried! Happy to say though that i dont think i need to try any others, it is so yum! Definitely a new staple for our little vego family, easy to make, (too) easy to eat, love it! One question though, can i add chia seeds as well or do they need to be soaked to get all the nutritional benefits from them? Thanks again, love your blog 🙂

    • Thank you so much Hannah! I wouldn’t add chia seeds soaked to this, it wouldn’t work, but you could add non-soaked chia seeds if you like! I’m so glad you’re enjoying these 🙂

  • Cat

    Beautiful recipe! Best granola I have ever tried, i’ve added apple juice and dried cranberries as well but it’s gorgeous!

  • Erica

    I just made this and baked it 30+ mins til it was very brown but it’s chewy, not crunchy. Is this how it’s supposed to come out? I used 3 bananas but they were large, maybe it was too much moisture. If I make it again I’ll try it with just 2 bananas.

    • Hi Erica,
      It could have been too much moisture, or if your oven settings are naturally a bit higher it could’ve browned too fast without slowly taking out some of the moisture. This is very important- when you take it right out of the oven, it will be soft- it’s noted that you have to allow it to cool before it becomes crunchy 😉

  • LauraBlum

    this recipe is amazing – i’ve never eaten such a delicious granola before 🙂 the procedure was fun as well! i imagine so many delicious possibilities you can eat it with – among the ones you have already listed and proposed 🙂
    (i added more cinamon and vanilla bean powder, reduced the amount of pumpkin seeds and added pecan nuts instead. i omitted the amaranth (though i like it a lot) and added popped quinoa.)

    thank you for sharing, and keep up your wonderful ways!

    all the best

    • Hi Laura,
      Thank you so much for sharing! I’m glad you enjoyed this one- it’s a favorite of mine. Thanks again for all the support xx mh

  • Olivia

    Have you had any problems with this granola developing mold after a week? I am currently storing it in a rubber sealed Kilner jar. I love this granola and if anyone has any suggestions I would greatly appreciate it! Thank you 🙂

    • Hi Oliva,
      A couple things could’ve happened (as with baking anything that’s moist), 1) it wasn’t baked long enough, 2) it wasn’t cooled completely before storing, and 3) there was moisture in the jar before putting it in. Most of the time it’s the first two! Always check after baking and cooling, if it’s still moist at all, it has to be baked longer 🙂

  • Ajla

    The recipe is soooo amazing! It was the first time I ever made granola and I LOVE it!!! Granola is rather rare to find in Vienna, I’m more than happy to have found your blog. Keep it up, I love your recipes!

    Best wishes!

    • Hi Ajla,
      Thank you so much, I’m glad you enjoyed these! Thanks for sharing and for supporting 😉

  • Sara Phillips

    Hi this sounds gorgeous can I ask do you always use soaked and dehydrated grains, nuts and seeds in your recipes. Understand the benefits but does take away spontaneity of cooking!

    Also could you swop the banana for something like apple puree?

    Thanks

  • Sujata

    One of the best recipes for homemade granola! It made tons I am in love with it and it’s nearly midnight here in London….roll on breakfast time! Thank you for such an easy yet delicious and nutritious recipe. I will have to make it again 🙂

  • Allison

    Just made this and my husband has already eaten half. Huge win for this wife!! Thanks for sharing this great recipe! As an aspiring future RD your website is my go-to resource and my favorite way to spend my free time. Thanks for keeping this profession fun and exciting!!

  • I’m looking to make a granola that is high in potassium for a family member. Bananas and dark chocolate are good sources and I also found that 1 Tbsp. black strap molasses has about 500mg (http://www.health.gov). Do you have any insight on to how this would taste, or have you made a granola with blackstrap molasses as a sweetener?
    Thank you!

  • This looks so amazing I can’t wait to try it!

  • Colleen

    Made this last night and so yummy! Kept ‘sampling’ it last night and loved it for breakfast this morning!

  • Courtney

    I have made homemade granola before and just took this out of the oven. Every time I make granola it doesn’t turn out crunchy. Any ideas? Cook longer maybe?

    Love you and your blog!!! Thanks for being awesome!!!

    • You can cook it longer at a lower heat and make sure it’s 100% cool before storing! This is a huge mistake people make and then gets soggy/not as crunchy. Also not, this won’t be super hard too xM

  • Pipip

    Sounds awesome. That said, I really don’t like the flavour of over ripe bananas. Is there anything I can use as a substitute?

    • McKel Hill

      Ripe bananas give a lot of moisture and flavor- and when baking it’s ideal to eat those very ripe! So unfortunately there really isn’t another substitute since it’s “banana” granola haha 😉

  • Catherine

    This looks delicious! I was just wondering if there was a substitute I could use for the GF rolled oats? I get a really sore stomach from them, even the GF ones. Thanks!!

    • McKel Hill

      You don’t have to use the oats at all- you can actually just use sunflower seeds! 🙂

  • Eve

    I made this granola yesterday – it was my first ever. And it turned out just AMAZING!
    Having it for breakfast with some fruit and almond milk is a blast. Thanks for sharing the recipe!

    • McKel Hill

      So glad you enjoyed this Eve! You’ll love this granola I have in the cookbook then 😉

  • Marie

    so excited to try this today!

    • McKel Hill

      Hope you enjoy it Marie!

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