Banana Nut Granola



Banana Nut Granola

I love Banana Nut Muffins and always look out for them in coffee shops (they are very rarely there so either no one does them anymore or everyone else loves them too!).  Either way, I know they are not the healthiest thing to eat as they are loaded with calories and sugar.

This granola is nutty and the banana taste really comes through.

I love it with almond, coconut or soya milk or with some coconut yoghurt and sliced banana on top.


Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10


  • 300 g rolled oats
  • 100 g cashews
  • 50 g sunflower seeds
  • 1 large banana (or 1 12 medium sized bananas)
  • 60 ml honey (or agave nectar for a vegan version)
  • 3 tbsp coconut oil
  • 1 12 tbsp smooth peanut butter


  1. Mash the banana in a bowl.

  2. Place the coconut oil and peanut butter in a microwaveable bowl and place in the microwave on full power of 1-2 minutes until the coconut oil has melted.  Remove from the microwave, add the honey and whisk together with a fork.

  3. Add the porridge oats, cashews and seeds to the mashed banana.

  4. Add the coconut oil mixture to the oats and mix until thoroughly combined.

  5. Line a baking tray with baking parchment and turn the oven on to 180C.

  6. Pour the granola mixture on the lined baking tray and smooth out into one even layer.

  7. Place in the oven and cook for 15 minutes.  Keep an eye on it as it can burn quite quickly around the edges.  If this happens turn the heat down slightly.  After 15 minutes stir the mixture and place back in the oven for another 15 minutes.

  8. Remove from oven and stir.  The granola should be nice and golden.  If not, place back in the oven for another 5-10 minutes, keeping an eye on it again.

  9. Once cooked, leave to cool and store in an airtight container for up to 7 days.

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