baked sweets/ breakfast/ gluten free/ vegan

Big Chunk Banana Bread Granola

Do you also get more excited walking through the granola aisle of the grocery store compared to the ice-cream and candy aisles?

If so, you’re in the right place. In this tiny corner of the internet, granola is a way of life (and a damn good, delicious one at that).

Unlike most granola’s, however, this one is actually healthy enough to fill to the brim of your breakfast bowl every morning. Simply (and minimally) sweetened with fruit, it won’t induce a knee-jerking sugar crash (a true rarity in this day and age of highly-processed, packaged breakfast foods).

Plus, it calls for zero added oil.

And in answer to the most pressing question of the day, yes, it suffices in crunchiness (i.e. the golden rule of granola). What whaaat? (*Pinch me* it sounds too good to be true??!)

Here’s a basic breakdown of the essential ingredients:

1. Nut butter! Or tahini! (Nut or seed “paste” makes the best oil replacement. Also, “paste” is kind of a gross word?)
2. Ripe, spotty bananas! (Translation: so very ripe and speckled you couldn’t be enticed to eat them whole.)
3. Crunchy edible things! (Toss all of your favorite, or simply on-hand, nuts, seeds, and groats, into the mix. Everything goes.)

If you don’t have a sweet tooth, or would simply rather keep the sugar level to the bare minimum, you can omit the syrup with no adverse effects! The solely banana-sweetened version still contains a pleasant amount of sweetness.

Happy granola-making and crunching, everyone!

sesame banana bread granola

Print Recipe
Serves: ~8 (depending on how big your granola appetite is!)


  • 4 cups ( g) rolled oatsย (ensure gf if necessary)
  • 1/2-3/4 cup raw buckwheat groats (or other crunchy grain of choice, such as millet or amaranth)
  • 1/2-3/4 cup ( g) almonds, roughly chopped (or other nut of choice)
  • 1/4-1/3 cup ( g) unsalted almond butter (or other nut butter of choice, such as peanut butter, or tahini)
  • ~3 ripe and spotty bananas ( g), mashed (1 heaping cup)
  • 3 tbsps ( g) ground flax seeds (flax meal)
  • 1 1/2 tsps vanilla extract
  • 2-3 tsps ground cinnamon
  • 1/3 tsp flaky sea salt (if using fine table salt add slightly less to taste)
  • 1/2-3/4 cup dried fruit(s) of choice, such as chopped dates, raisins, goji berries,... (to stir in post-baking)



Preheat oven to 320 F. In a large bowl, mash the bananas with a fork until there aren't any inordinately large chunks. Stir in the tahini, maple syrup, and vanilla extract. Next, add the oats, both seeds, spices, and salt directly to the bowl of wet ingredients (creating a little mound). Lightly mix together the heap of dry ingredients before fully incorporating into the wet mixture.


Line a baking sheet with parchment paper, and use a spatula to spread out the granola into a sheet of relatively even thickness.ย Bake on a lower rack in the oven (bottom third), carefully flipping once at the ~20 minute mark (at this point you can also break up the sheet of oats into pieces of your desired size). Return to a middle rack in the oven for a further 12-17 minutes; once many of the pieces are noticeably deep golden around the edges, remove the pan and allow to cool, untouched, for a good 3o-ish minutes to ensure optimum crunchiness! Store in a glass container for 1-2 weeks until future noms.


This recipe was inspired by both Nina Montagne's banana-sweetened granola & Caitlin Shoemaker's tahini granola (@Frommybowl)!

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