Banana Chocolate Chip Granola

Banana Chocolate Chip Granola is healthy granola minimally sweetened with only banana and maple syrup — no refined sugar!  It’s reminiscent of banana bread, and perfect for breakfast and snacks!

banana-chocolate-chip-granola1 | flavorthemoments.com

Normally for breakfast I eat a bowl of oatmeal sweetened with maple syrup and topped with fresh banana and some toasted nuts, seeds, or coconut.  If I have blueberries, those might go in, but it’s almost always banana.  Then I’ll have another half of banana later in the day with some peanut butter or almond butter.   I love my banana. 🙂

banana-chocolate-chip-granola2 | flavorthemoments.com

I’ve been making a lot of healthier banana bread lately, and I decided I needed to do a granola take on it.  I adapted this recipe from my Almond Coconut Chia Seed Granola recipe by adding in one medium mashed banana.  I wasn’t totally sure if the granola would be as crispy this way, but it was perfect.

banana-chocolate-chip-granola-collage | flavorthemoments.com

In fact, this banana chocolate chip granola was not only crispy, it was downright clumpy — just the way I love it.  Those big clusters are perfect for snacks, or eating a few fistfuls before you get any in the bowl.

You do that too, don’t you?

The granola was in extra big clusters this time around because I didn’t stir it while it baked.  I can honestly say I’ll never, Never, EVER stir granola again.  Sorry if you now have a Taylor Swift song in your head. 😉

This granola smelled just like banana bread while it baked, which to me is one of the best aromas on the planet.  The banana flavor is mild in the granola itself,  but it really helped sweeten things up.  I wanted a mildly sweetened granola, and that’s just what this is, between the banana and just enough maple syrup.

banana-chocolate-chip-granola3 | flavorthemoments.com

Since the granola isn’t too sweet, the dark chocolate chips were totally warranted.  A little indulgence doesn’t hurt, and it is dark chocolate. 🙂  I also tossed in some walnut pieces for a nice, nutty crunch, which really played up that banana bread thing.  And more sliced banana for serving — yes!  The more banana the better.  Needless to say, if you love banana, you need this granola in your life. 🙂

banana-chocolate-chip-granola4 | flavorthemoments.com

 

More granola love:

Homemade Almond Joy Granola by Joyful Healthy Eats

Homemade Honey Granola by Cooking on the Front Burner

Espresso, Vanilla Bean, and Cacoa Nib Granola by butter and brioche

Peanut Butter and Chocolate Chip Granola by David Lebovitz

 

Banana Chocolate Chip Granola
 
Prep time
Cook time
Total time
 
Banana Chocolate Chip Granola is minimally sweetened with banana and maple syrup -- no refined sugar! It's reminiscent of banana bread, but much healthier!
Author:
Serves: 10-12 servings
Ingredients
  • 3 cups old fashioned rolled oats*
  • ¾ cup walnut pieces (or your favorite nut)
  • 2 tablespoons chia seeds (optional)
  • 2 teaspoons ground cinnamon
  • pinch salt
  • ¼ cup coconut oil*
  • ¼ cup plus 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 medium banana, mashed (about ½ cup)
  • ½ cup dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the oats, walnuts, chia seeds, cinnamon, and salt. Set aside.
  3. Place the coconut oil and maple syrup in a small saucepan and heat over medium heat until warm and melted. Stir in the vanilla and banana puree until incorporated.
  4. Stir the banana mixture into the oat mixture until the oats are well coated. Pour onto the rimmed baking sheet in an even layer and bake for 25-30 minutes or until crisp and golden brown.
  5. Remove from the oven and cool completely. Place in a bowl, break into clusters, and gently toss in the chocolate chips. Store in an airtight container for up to 2 weeks. Enjoy!
Notes
*Be sure to use 100% certified gluten free oats to make this recipe gluten free.
*The coconut oil may be replaced with canola oil.
Recipe by Flavor the Moments.