Granola that’s Bananas

 I’m yearning for fall weather.

But Sunday, it was absolutely gorgeous here, sunny, with temps in the low 90’s and a light breeze.

Given there was a bit of humidity, but it felt good.

I think summer was trying to tell me goodbye.

Especially when I arrived at the grocery store and looked at all the pale yellow colored rinds on the watermelon.

I wish I could bottle summer in a jar.

It would probably smell like the beach, coconut, and malibu rum…ha!

No, but seriously…I’m ready for some fall baking.

It’s just not the same during the summer, scorching hot temps outside don’t make baking a fun experience.

I want it to be cold, I want leaves falling, I want orange and red colors, I was pumpkin everything.

I want cozy food.

Let’s start early.

Now, you know I tout the paleo lifestyle all day every day, but really, if you think I can live without peanut butter…you are dead wrong.

It’s really about what is right for your body.

My body does great living the paleo lifestyle.

Buuuuuuutttt…it’s all about moderation.

If I want that Reese’s, I’m going to have it.

It’s how I feel about granola. Sometimes I just want a big batch of granola full of hearty oats, given they are certified gluten-free, but still…oats.

I’m going to show you what granola looks like banana bread-ified.

It totally exists.


It has actual bananas in it.


I mean, that’s got to be healthy, right?


Plus, I mean look at those clusters of cashews and pecans!


I mean, c’mon…




health food.


mhhhhhm 😉

Banana Bread Granola Clusters
Recipe type: Snack, Breakfast, Granola
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Crunchy clusters of granola packed with oats, cashew butter, cashews, pecans, and sweetened with bananas for a banana bread spin on your favorite snack! Gluten-free, vegan.
  • 1 large, very ripe banana, mashed
  • ⅓ c. pure maple syrup
  • ¼ c. roasted, unsalted cashew butter
  • 2 T. melted coconut butter
  • 1 t. pure vanilla extract
  • 2 c. certified gluten-free rolled oats
  • ½ c. cashews
  • ¼ c. pecans
  • ¼ t. ground cinnamon
  • pinch of salt
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the banana, maple syrup, cashew butter, coconut butter, and vanilla until smooth.
  3. Stir in the oats, cashews, pecans, cinnamon, and salt.
  4. Spread mixture evenly onto the prepared baking sheet.
  5. Bake for 30 minutes, rotate the pan halfway through the baking process at the 15 minute mark.
  6. Make sure that you don't over bake the granola, it will start to brown quickly at the end.
  7. Let the granola cool completely to crisp, then break into clusters.


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