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Banana Bread




For 1 large jar

  • 2 cups (180g) rolled oats 

  • 1/2 cup (50g) walnuts

  • 1/2 cup (50g) almonds

  • 1 tsp cinnamon 

  • 1/2 tsp sea salt

  • 2 mashed bananas (ripe bananas)

  • 1/4 cup coconut oil, melted 

  • 1/4 maple syrup (optional - if you prefer your granola more sweet)

  • 1 tsp vanilla extract



  1. Preheat oven to 175 degrees (C) and line a baking tray with baking paper. 

  2. Mix the oats, nuts, cinnamon and salt together in a large bowl.

  3. Add your mashed banana, melted coconut oil and vanilla in a seperate small bowl. 

  4. Add the wet ingredients (banana, coconut oil and vanilla), into your dry ingredients and mix until well combined. 

  5. Spread the mixture evenly onto the baking tray (making sure it doesn’t get crowded // use additional baking sheets, as needed) and bake for approx. 25 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.

  6. NOTE: If you don’t toss the granola while baking, it will get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.

  7. Once the granola is browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet. Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.

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