I’ve been eating a lot of overnight oats for breakfast lately. They’re easy, healthy, and taking a jar out of the fridge is about as industrious as I get where breakfast is concerned on a weekday at 6am when TrudyDog is whining at the door to go out and my hair looks like I stuck my finger in an electrical outlet. But hey, it’s the weekend! And the Oregon heatwave we’ve been experiencing just broke and I can use my oven again for the first time in weeks. This calls for a celebration. Or some granola. Both?
This Banana Blueberry Almond Granola just hits the spot. It bakes into crunchy clusters of slightly sweet granola with chewy little blueberry surprises and crispy banana chips. It’s the perfect topping for a bowl of yogurt and is equally delicious with a little milk poured on top. This granola is made with bananas, honey, almond butter, and a teensy bit of coconut oil in place of the 23 cups of sugar and oil you can find in most store-bought granolas, so you can even feel a little better about chowing down.
Couple of quick notes: This granola has just a touch of sweetness to it. If you’re one who likes their granola to be a little more on the sugary side of things (no judgments), I’d recommend serving it with some additional honey. This recipe makes a LOT of granola (about 16 servings), but it’ll keep for a long time.
- 2 very ripe bananas
- ½ cup honey
- ½ cup almond butter
- 2 T coconut oil (measured while liquid)
- 1 tsp vanilla
- 1 tsp almond extract
- pinch of salt
- 6 cups old-fashioned rolled oats
- 1 cup dried blueberries
- 1 cup unsweetened banana chips, broken into small pieces
- 1 cup almonds, roughly chopped
- 1 cup unsweetened, flaked coconut (I like Bob's Red Mill)
- Begin by mashing the bananas with a fork until they are completely macerated and runny. Combine bananas, honey, almond butter, coconut oil, both extracts, and salt in a small saucepan. Heat on low and stir for a few minutes just to help it all combine.
- In a large bowl, measure out oats, dried blueberries, banana chips, almonds, and coconut. Pour banana mixture over the oats. Stir the granola mixture until well incorporated. Pour onto two sheet pans, making sure you have even layers of granola. Bake in a 300 degree oven for about 1 hour, stirring every 20 minutes. It will be golden brown and completely dry when it is done.
- Remove granola and let cool. Once cool, store in an airtight container.