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Homemade Banana Granola
Delicious granola flavoured with ripe bananas and warming spices, creating that classic gingerbread taste we all love. Here’s how I make it…
Think banana bread but it’s actually granola! This is the latest to come out of my kitchen, thanks to my newfound obsession with making granola from scratch.
It has a delicious blend of spices such as cinnamon, ginger and nutmeg that’s combined with smashed bananas and oats. I also like to add a mix of pumpkin seeds and chia seeds too.
The texture is a mixture of chewiness and crunchiness, which tastes amazing sprinkled on Greek-style yoghurt (which is my personal go-to). Whilst my Peanut Butter Granola is pure crunch.
Recipe Ingredients
Below are the ingredients I used to make this recipe:
- Oats: Use jumbo oats or standard porridge oats, this is down to personal preference. For this recipe I used jumbo oats.
- Bananas: Use ripe bananas.
- Runny Honey: For added sweetness, it also helps bind everything together.
- Spices: I added cinnamon, nutmeg and ginger for that gingerbread flavour. You can also add ground cloves too.
- Seeds: I added chia seeds and pumpkin seeds
How To Make Banana Gingerbread Granola
Here’s a summary of how I make this delicious granola. You can get the full recipe instructions on the recipe card below:
I start by mashing bananas in a large mixing bowl, then add honey and stir everything together. Next, I add the oats, spices and seeds, giving the mixture a good stir until everything is combined.
I pour the granola mix on my lined baking tray and pat it down to condense the mixture. It’s baked in the oven for 20 minutes. Once it has cooled down completely, I break it into chunky pieces.
My Top Tips
Feel free to customise the recipe by adding additional ingredients like chopped nuts or additional flavourings like vanilla extract.
Make sure you mix the oat mixture thoroughly into the honey and mashed bananas, as they bind everything together.
If the granola is really browning on one side, turn the baking tray halfway into the cooking time to ensure an even colour.
I like to store this dish in an airtight container and eat it within 5 to 7 days.
How To Serve
If I’m not eating this granola directly from the jar container, I’m most likely serving it in a bowl of thick Greek-style yoghurt with some fruit such as bananas or blueberries. You can also add strawberries, diced apples, or pretty much any fruit that you like.
More Recipes
Banana Gingerbread Granola (So Good)
Ingredients
- 230 g Oats
- 2 Ripe Bananas (Medium)
- 100 g Honey
- 1 tbsp Cinnamon (Or 1 tsp)
- 1 tsp Ginger
- 1 tsp Nutmeg
- 50 g Chia Seeds
- 50 g Pumpkin Seeds
Instructions
- Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tray with parchment paper. I used a 35cm x 25cm baking tray (14" x 10")
- In a large mixing bowl, add two ripe bananas and use a fork to mash them. Then add honey and mix until evenly distributed.2 Ripe Bananas, 100 g Honey
- Add your oats, spices and seeds and mix until evenly distributed.230 g Oats, 1 tbsp Cinnamon, 1 tsp Ginger, 1 tsp Nutmeg, 50 g Chia Seeds, 50 g Pumpkin Seeds
- Pour the granola mixture into a lined baking tray, add another layer of parchment paper on top, then use the palms of your hands to press and condense the granola mixture into place.
- Bake in the oven for 20 minutes or until the oats have turned golden in colour.
- Once removed from the oven, allow the granola to cool down completely before using your hands to break it into small clusters.
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Joni
I used raisins instead of seeds and it tasted amazing, but the texture was more like a biscuit so I ate it as a snack rather than for breakfast.
Michelle
Thanks for commenting Joni!