Banana Granola Recipes

BANANA SPLIT GRANOLA

Steps:

• Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla and salt in a large bowl. Add the oats and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet.
• Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through,. Let cool completely on the baking sheet. Stir in the bananas, chocolate chips, strawberries and pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

BANANA GRANOLA

Steps:

• Preheat the oven to 300°F During that time, chop the almonds, bananas and dates.
• Put the oats (and/or other flakes) on a large rimmed baking sheet.
• Bake, stirring regularly, until lighly toasted, about 15-25 minutes.
• Add the nuts (including coconut) and seeds, and stir to combine.
• Bake 10 minutes.
• Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom.
• Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on).
• Add the flour/spices to the mixture and stir.
• Then, add the honey/oil to the dry ingredtients, stirring until they are well coated.
• Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes.
• When done, mix in the dried fruit.
• Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month.
• Enjoy!

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS

Steps:

• Heat the oven to 325 degrees and line a sheet pan with parchment paper.
• Add 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.
• Remove 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.
• Spread 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.
• Spread 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.
• Remove 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.
• Transfer 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).

BANANA GRANOLA COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl of electric mixer, cream shortening and sugar at medium speed. Add egg, vanilla and banana and beat until well blended.
• Stir together flour, cinnamon and salt and add to creamed mixture, mixing just until blended.
• Stir in granola.
• Drop by tablespoonfuls onto a greased cookie sheet about 2 inches apart. Bake 12 minutes. Cool on a wire rack. Makes about 4 dozen.

BANANA NUT GRANOLA

Steps:

• Bring water and dates to a boil in a covered saucepan.
• Remove from heat.
• Let stand 5 minutes, then blend in blender with all but oats and seeds or coconut.
• Stir all ingredients together.
• Spread on two cookie sheets.
• Bake at 225 degrees for 2 hours, stirring.
• Put in a air tight container until ready to use.