Banana Bread Granola - Crunchy, Naturally Sweetened & Autumn Vibes

Every morning — except on Sundays — my husband and I have the same simple but satisfying breakfast ritual: a big bowl of creamy yogurt. We mix thick, tangy Greek yogurt with extra protein-rich Skyr to get the perfect balance of flavor and nutrition. But let’s be honest: plain yogurt can get boring fast.

That’s why i'm constantly baking new batches of homemade granola — experimenting with flavors, textures and seasonal ingredients. It’s become a cozy weekend tradition: the oven warming the kitchen, the house filling with sweet, nutty aromas.

This Banana Bread Granola is one of our favorites, especially in autumn. It’s spiced with cinnamon, ginger and nutmeg, naturally sweetened with ripe bananas and honey, and has just the right crunch from pecans. Every spoonful tastes like a warm slice of banana bread turned into breakfast — but with better nutrition and less sugar than most store-bought granolas.

Ingredients

(Makes about 7–8 cups / 10–12 servings)

• 30 g ground golden flaxseed (≈ 3 Tbsp)

• 275 g old-fashioned rolled oats (≈ 3 cups)

• 100 g pecans, roughly chopped (≈ 1 cup)

• ½ tsp ground ginger

• 2 pinches nutmeg (≈ 1/8 tsp)

• ¾ tsp ground cinnamon

• 40 g raw cane sugar (≈ 3 Tbsp)

• 2 pinches sea salt (≈ 1/8 tsp)

• 15 g vanilla sugar (≈ 1 Tbsp — or 1 Tbsp sugar + 1 tsp vanilla extract)

• 50 g coconut oil (≈ ¼ cup)

• 180–200 g very ripe bananas, peeled and mashed (≈ 2 medium bananas / ¾ cup mashed)

• 50 g honey (≈ 2 ½ Tbsp)

• 50 g almond butter (≈ 3 Tbsp)

Instructions

1. Preheat the oven

Heat oven to 170 °C (340 °F). Line a large baking sheet with parchment paper.

2. Mix the dry ingredients

In a large bowl, combine ground flaxseed, oats, chopped pecans, ginger, nutmeg, cinnamon, cane sugar, salt, and vanilla sugar. Stir well and set aside.

3. Prepare the wet mixture

Melt the coconut oil gently over low heat. In another bowl, mash the bananas until smooth. Add honey and almond butter and mix until creamy. Stir in the melted coconut oil.

4. Combine & coat

Pour the banana mixture over the dry ingredients. Stir until everything is evenly coated and clumps begin to form.

5. Bake

Spread the mixture evenly on the prepared baking sheet. Bake for 25 minutes, stirring gently every 8–10 minutes to prevent burning and encourage even crisping.

6. Cool & store

Let the granola cool completely — it crisps up as it cools. Store in airtight jars or containers at room temperature for up to 2 weeks.

Tips & Variations

• Nut swap: Try walnuts or almonds instead of pecans.

• Sweeter clusters: Add an extra drizzle of honey before the last 5 minutes of baking.

• Add raisins: After baking you may add dried raisins or other dried fruit.

Nutrition & Balance

This homemade granola is naturally sweetened with bananas and honey, rich in fiber and healthy fats from flaxseed and nuts. The perfect way to start your busy day ahead!

💌 Love, Becci

FAQ

Q: Can I make it vegan?

A: Yes — replace honey with maple syrup or agave.

Q: How do I keep the clusters chunky?

A: Press the mixture firmly onto the baking sheet before baking and avoid stirring too much.

Q: Can I freeze homemade granola?

A: Absolutely! Let it cool completely, then store in a freezer-safe bag for up to 3 months.