🧂 Ingredients
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- 300 grams rolled oats (instant oatmeal/rolled oats)
- 60 grams desiccated coconut
- 50 grams almonds, coarsely chopped
- 30 grams pumpkin seeds
- 2 ripe bananas, mashed
- 4 tbsp honey
- 3 tbsp melted coconut oil
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1/4 tsp vanilla powder
- 40 grams dried banana (banana chips), coarsely crushed (optional, for final topping)
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👩🍳 Instructions
- 1 Preheat the oven to 150°C (300°F), using the top-and-bottom heat setting if available. Prepare a flat baking sheet and line it with parchment paper.
- 2 In a large bowl, mix the oats, desiccated coconut, chopped almonds, and pumpkin seeds until well combined.
- 3 In a separate bowl, combine the mashed banana, honey, coconut oil, cinnamon, salt, and vanilla. Stir well until it forms a fragrant, liquid paste.
- 4 Pour the banana mixture into the dry oat mixture, and stir with a spatula until all the dry ingredients are evenly coated with the wet mixture.
- 5 Spread the granola mixture as thinly as possible on the baking sheet so it bakes evenly; avoid piling it up too thick.
- 6 Bake for 25–30 minutes, gently stirring or flipping the granola every 10 minutes so it browns evenly and doesn't burn at the edges.
- 7 Once golden and fragrant, remove from the oven and let it cool completely on the baking sheet (don't stir yet) so the granola hardens and forms crunchy clusters.
- 8 Once fully cooled, break the granola into pieces to your liking, then mix in the dried banana (banana chips) as an extra topping.
- 9 Store in an airtight jar. Serve with milk, yogurt, or enjoy on its own as a crunchy snack.
💡 Tips
• Make sure the bananas you use are truly ripe (the peel should have plenty of brown spots) so the natural sweetness and aroma are stronger.
• Don't stir the granola while it's still hot from the oven; let it cool on the baking sheet first so it can form its signature crunchy clusters.
• Spread the mixture thinly on the baking sheet, and use two sheets if needed, since granola that's piled too thick will bake unevenly and tend to stay soft in the middle.
• The granola can be stored for up to 2 weeks in an airtight jar at room temperature; keep it away from humid areas to stay crunchy.
📊 Nutrition Facts / serving
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