Banana Coffee Granola

This Banana Coffee Granola is exactly what it sounds like, aka a dream come true! Think crunchy, gluten-free homemade granola made with ripe banana, instant coffee, cacao, nuts, and seeds. It's cozy, bold, and perfect for breakfast or snacking.

5 from 5 votes

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Servings: cups

Author: Teri-Ann Carty

Prep Time: 15

Rest Time: 1

Total Time: 1 45

Equipment

baking sheets
small pot, oven
spatula

Ingredients

Dry Ingredients

3 cups oats
1 cup pecans roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup hemp seeds
¼ cup chia seeds
½ cup unsweetened coconut
1 tsp cinnamon
¾ tsp salt

Wet Ingredients

½ cup olive oil
½ cup runny peanut butter
1 ripe banana mashed
½ cup maple syrup
1 tsp vanilla
1 tbsp instant coffee
¼ cup cacao powder

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add dry ingredients to a large bowl and stir to combine.
To a small pot, add oil, maple syrup, peanut butter, banana, vanilla, coffee and cacao powder. Mix well and stir over low heat until mixture is smooth.
Pour wet over dry and mix until no dry ingredients remain.
Spread evenly onto 2 baking sheets. Press the mixture firmly into the pans using a rubber spatula.
Bake in the preheated oven for 20 minutes. Turn pans and bake again for 10-15 more minutes until golden brown and dry to the touch.*
Let the granola cool completely before using a spatula to lift off the pans.
Store in mason jars in the pantry.

Notes

Turning the pans ensures the granola cooks evenly, as some ovens have "hot spots".
The longer you cook your granola, the better. Just be careful to keep an eye on it so it doesn't burn. My oven runs hot, so I must keep a keen eye.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.