Banana Granola

READY IN: 55mins
SERVES: 5-10
YIELD: 5 cups


  • 3
    cups oats (or replace part or all of it by one or a combination of other flakes such as buckwheat, quinoa, mill)
  • 12
    cup almonds, coarsely chopped
  • 12
    cup unsweetened coconut, shredded (or flaked)
  • 13
  • 14
    cup pumpkin seeds
  • 2
    tablespoons flax seeds, whole
  • 14
    cup soy flour (you could use another legume or nut flour)
  • 1 12
    teaspoons ground cinnamon
  • 14
    teaspoon ground cardamom
  • 13
    cup honey
  • 14
    cup canola oil, virgin (for plenty of omega-3)
  • 34
  • 12
    cup dried banana, coarsely chopped (ideally unsulphured and unsweetened)
  • 14
    cup dried dates, chopped


  • Preheat the oven to 300°F During that time, chop the almonds, bananas and dates.
  • Put the oats (and/or other flakes) on a large rimmed baking sheet.
  • Bake, stirring regularly, until lighly toasted, about 15-25 minutes.
  • Add the nuts (including coconut) and seeds, and stir to combine.
  • Bake 10 minutes.
  • Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom.
  • Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on).
  • Add the flour/spices to the mixture and stir.
  • Then, add the honey/oil to the dry ingredtients, stirring until they are well coated.
  • Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes.
  • When done, mix in the dried fruit.
  • Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month.
  • Enjoy!