Granola is a nice thing to have around the house. It’s easy to make, it keeps well, it makes a healthy, hearty breakfast, and it’s great for guilt-free snacking. The grocery store variety is, health-wise, probably better than Fruity Pebbles, but I was surprised to find the sugar levels between the two are not as different as you’d think.
Back when I was a kid we were blissfully unaware of this health stuff, and I seriously doubt my mom ever once looked at a nutrition label (did they even have those back then?). The evolution of attitudes about nutrition is fascinating, right?
Anyway! It’s just one of those things that I find to be vastly better homemade, in both healthiness and taste. The flavor possibilities with granola are virtually endless, but if you love bananas and banana bread you will love this banana coconut granola recipe. I’ve been making it whenever I have a brown banana sitting around, which is often. The rest of the ingredients are almost always on hand, and there’s breakfast for the week! As an added bonus the house smells like banana bread.
The one trick I would recommend is to puree the banana before mixing into the dry ingredients, because even a thorough mashing will leave enough banana lumps that some parts of the granola will not fully dry out in the oven. If you have an immersion blender, this takes all of a couple of seconds.
We especially love this banana coconut granola stirred into vanilla yogurt, or made into little parfaits.