Banana Granola


On page 113 in our book we have written a story about the old wooden dinner table in our living room. We rarely eat on it. Instead we have covered it with heave stone tiles and use it to shoot food on. I have always felt a bit sorry for our table (it is worthy of a better life), but now I feel even worse. A while back, one of its legs broke as I balanced on it trying to take a shot from above. At first I talked myself into believing that it wasn’t that badly injured, “If I don’t put so much weight on this side it can still stand on its own”. That wasn’t entirely true. So after a while I did what any responsible person would do. I took some wire and gave it my best 3-minute patch-up work. It of course only held together for a few minutes.

I wish I could tell you that the table is the only thing in our apartment that is in need of fixing. It is not. Doors squeak. Knobs are loose. Cloth hangers are falling off the wall. There are deep scratches in our floors and burn marks on our kitchen counter. Our whole apartment is in a constant state of half broken. And for every day that goes by it becomes less and less fixed.

That is perhaps why we only take close ups of food. It is chaos outside the frame.

Don’t get me wrong, our apartment has charming high ceilings, old wooden floors and beautiful windows. But when looked at closely, one can easily see that it is crying for rescue.

I often blame it on time, why I haven’t fixed all the things that needs fixing. But to be honest, I love it like this. Being surrounded by things that are slightly broken. Having a home that is not perfect. I tell myself that it makes us focus on other, more important things. We cook. We play. We laugh.

I’ll fix that table some other day.


I have almost reached the end of this post and I haven’t even started talking about this granola yet. Well, what can I say. It’s a pretty straight-up awesome granola recipe. With a kind of chunky, cookie-like consistency. And a mild banana flavor. As you can see from the photo above, we filled three large jars with granola. They didn’t last a month.


Banana Granola

3 cups / 250 g / 700 ml rolled oats (gluten-free, if needed)
1/2 cup / 80 g / 120 ml raw almonds, coarsely chopped
1/2 cup / 80 g / 120 ml raw pumpkin seeds
1/4 tsp vanilla extract or ground vanilla
1 pinch sea salt
3 tbsp coconut oil, room temperature
3 tbsp maple syrup, runny honey or date molasses
2 very ripe bananas, peeled and broken into smaller pieces

Preheat the oven 400°F / 200°C and line a baking tray with baking paper.
In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth. Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy. Turn out and spread the granola in an even layer on the baking tray. Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon. Allow to cool completely before putting in a container. Serve with organic yogurt, preferable goat or sheep or almond milk and fresh fruit.

If you prefer it raw and have a dehydrator, this recipe will work too.

This recipe was originally created for the Swedish Ikea blog Livet Hemma. All bowls, plates and jars in the photos can be found on Ikea.


  • I just love this recipe - keep on making banana granola with a slight adjustments.. Today with hazelnuts and pistachios. Thank you guys!
  • Rosie
    This is my all-time favorite granola, my family insist on having a batch on circulation at all times! Thank you so much for sharing
  • Bibi
    Hi there, I must say I was a bit skeptical when I read the recipe however I could not find a granola in a shop which would not have sugar so I decided I give it a go.I had to make a few changes, simply because I didn't have the indigence. I substituted coconut oil for walnut oil and instead of whole almonds added flaked almonds, sunflower seeds and hazelnuts. I tried the mixture when I was mixing it in a bowl and must say it tasted amazing!!!Yum!! Can't wait to taste it once is finished baking.:):) THANK YOU SO MUCH FOR THIS RECIPE!!! I can tell you now that, this will be my favorite breakfast!!!:):) xx
  • emilie
    Hello! I know this is an old post but I wanted to try the reciepe out today. I was wondering do you also soak the seeds 8 hours before in water to make granola? Thank you so much! Your reciepes really inspire me and have been so helpful!!! You can't possibly imagine! Thanks again
  • This granola looks yummy! I've started using quinoa flakes and millets flakes, as well as oat flakes in my granola. It's a good flavour but sometimes a bit dry, so maybe adding banana would counteract that. Do you have any tips on this?
    • Hi Charlie, We haven't tried quinoa or millet flakes in this recipe, but it does sound like a good match. Let us know how it goes! /David
  • Becky
    Love this recipe. I used a mixture of sprouted buckwheat and rolled oats, and did two batches, one in my dehydrator and one in the oven. I was convinced the oven version would turn out crunchier and better overall...boy was I wrong! The dehydrator version was the best batch of granola I've ever made...perfectly spiced and lots of crunchy clusters. Thanks for another awesome recipe!
  • Grace
    I am about to put it in the oven! I'm waiting for the kale and goat cheese frittatas to get done! Question: does it have to be stored in the refrigerator?
    • Hi Grace, you can store it in an air tight container on your kitchen counter. Best Luise
  • Sarah
    I have only just made this granola.. and I am already in love! The house smells sweet, malty and nutty! The perfect thing to make on such a stormy Melbourne evening. Cannot wait 'til morning when I shall devour a good portion of it!! Looking forward to recieving your book in the mail and visiting Stockholm January '14! Thank-you for sharing your wonderful recipes with the world!!
  • Made this yesterday and it is amazing! Thanks for the recipe! Your photographs are absolutely gorgeous. Love the site!
  • Just spotted this recipe and excited to try it today. would have never thought of using mashed banana. Your story is charming too. I'm pretty lucky that I have a fix it kind of guy but all of our furniture and rooms tell a story. Our living room table is a window from a 1918 home that was being thrown out, we added legs to it and now a pretty vase of flowers sits on top. Been a long time reader of your blog congrats on all the great things happening with your family and cooking
  • Hello :) Og tak for sidst - jeg var en af kursisterne på weekenden i Falsterbo. Det var en inspirerende tur at være på. Jeg tænker på om det er fine eller grove havregryn I har brugt? Knus, Mia
    • Hej Mia! Selv tak, en dejlig oplevelse med dejlige mennesker, tak for din deltagelse! Det er grove havregryn. Håber det bliver vellykket! De bedste hilsner Luise
  • I made this recipe and it was great. Love it on top of toast with lemon curd. Strange but really good. Thank you for such lovely recipes.
  • Thank you so much for this great recipe! The granola is so tasty and has a wonderful texture from the banana. Love it! Thank you, Lindsay :) from Calgary, Canada
  • I love making granola. This looks awesome, I'll have to try soon.
  • Serena
    My granola turned out all soft & wasn't crunchy like I really like it! Also there were no clumps at all and I even left it in the oven for about 35 minutes! Is there any recommendations of how I could help improve it (e.g. sticking it in the fridge?)
  • I love your post. I am a new blogger and as i struggle with my antiquated camera, limited natural light that is only ideal for 2 hours a day and the chaos around my table i appreciate your challenges with the photography. I too take MANY close husband often walks in and looks around at the neglected housework, dishes piled up and comments - 'you should take a photo of the kitchen and the house', i am not sharing that much of my life yet. Love your blog. You are a very talented lot.
  • Just made this. So delicious! Thank you!
  • I made this and it was the greatest thing to happen to breakfast! I've made my second batch now - I had it with poached rhubarb and pears and some yogurt. Thank yoU!
  • leonie kenny
    As a brand new fan of GKS - dare I award myself as your latest BIG TIME FAN? - I am utterly thrilled at the very thought of this granola. I am definitely due to make granola and indeed will get busy on this recipe tonight. I discovered the magical wonder of The Green Kitchen book in a department store (Brisbane) by chance on the weekend. The front cover caught my eye as though I'd been hit by lightening! So I wont have it said that you can't judge a book by its cover' ! I busied myself yesterday with the cauliflower dhal & the broccoli pommegranate salad. Oh my Buddha!!! bliss in food, food in bliss. Blessings to you 3 for sharing the foodie love across the world. Yours in happy vegetarian health, leonie <3
  • J
    This looks amazing :)
  • Jane
    Just made this a few days ago, and not surprisingly, there is none left to be found. It's WONDERFUL! I'm glad to have another option other than banana bread as a way to use up old bananas. I doubled the recipe (yep, my boyfriend and I ate that much in two days), and baked it in about four batches. I found that, if it was piled too closely together, the moisture from the bananas kept it too soft. Also, for those of you wanting it to stay crispy: keep your granola in an air-tight container in the freezer. It stays perfect! A tip from Deb of the Smitten Kitchen :) Delicious recipe, as per ususal!
  • I love your story about the table - it's so true that an imperfect home is much more comfortable and enjoyable to live in than a pristine one. The banana granola looks so crunchy and delicious!
  • Eva Bellas
    Ooooooh ... delicious, beautyful, easy, crunchy .... just "The Granola Recipe" I've been looking for for so long!!! we did it in the wood oven, and with what we had on hand (bukweet, dates, walnuts, goji berrys,coconut flower sugar,cinnamon, plus the banana mix and the oat...).Next time... must triple the recipe! :-)Thanks for the inspiration. Just love your blog.
  • That opening story is too true. I've got a slightly similar situation, but not nearly as adorable! I'm in student accommodation, so my shared kitchen is always a complete mess thanks to us 7 students... for my photos, close-ups and mess-covering dish towels are the way to go! Hahah, thank you for sharing. I could always do with another granola recipe.
  • Ryan
    Did I miss it somewhere? How much granola does this make?
  • I made it this afternoon and it's extremely delicious! The rest of my family agrees ;-) Thank you for sharing this wonderful and easy recipe.
  • Gosh this sounds fabulous! A must try for sure!
  • Hi David, Luise & Elsa, what a beautiful blog! And I don't know which I like better in this post: your gorgeous granola or the very nice story of the table and its half fixed surroundings ;-). Both are very inspiring - and I love the idea of banana in granola. I would not have thought that fresh ones get dry enough to stay preserved for some time. I guess they need to be cut into rather small pieces for that? Best and thanks for the inspiration Claudia
  • These look delicious! However, it needs more meat to keep climate change under control by stopping methane production!

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