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.


  • Inês
    This granola is delicious! way better than all the others I have tried. it leaves the house smelling wonderful too :)
  • Véronique De Vissche
    I just received your book in netherlands The Green Kitchen at home and I adore it !!!! I ordered all your books !!!! 11/10 So good!!!
  • Sophie
    One of my fave granola recipes! I've made it a couple of times and it's in the oven right now. The house smells great, thank you so much!
  • Sarah
    Thanks for the great recipe! I've made it three times now and it comes out perfectly. The first time I made it to bring as a snack on a two week trip. I worried the bananas might make it go soft or spoil but it held up perfectly. I have since started adding nut butter (I've used peanut) and reducing the coconut oil a bit - I haven't measured. This last time I also omitted the sweetener. Still good! I also like adding buckwheat groats and black quinoa for crunch. Once I spread it too thick and it was still delicious, but chewy. Now I flatten it out over two sheet pans and bake a bit longer to make sure it gets crisp.
  • Mia
    This granola is absolutely delicious! Made it a couple of times and its just perfection. Perfect for using over ripe bananas, and easy to make. I don't know how long it lasts in the container because I finish it in a few days..
  • I have recently become a great fan of making my own granola. I tried your version first, which was great. Now I am using a mixture of different flakes such as buckwheat and spelt flakes. and I add different type of nuts, like pecan and hazelnut. I also mix sunflower and pumpkin seeds. Today there were no bananas so I squashed a couple of fresh dates and it has turned out wonderful!
  • Claudia
    Thank you for this great recipe! I just made it and it tastes delicious. Actually it is a great basic that you can adapt in many ways, that what's I love so much about it. For example I added all kinds of nuts (hazel, almonds, pecan) and seeds (hemp, flax, sunflower) and also cocoa powder, since I love chocolate <3. Thanks again, and love reading your blog and having your app!!! greets from Munich!
  • i always love everything made from banana, healthy and delicious. maybe someday, i will try this.
  • Anna
    Hej, lækker granola! Ved I hvor lang tid den kan hole sig? jeg tænkte bare om bananerne gjorde at det ikke må stå for længe?
  • Laura
    I made this and found it to be rather disappointing. I love bananas, but I expect granola to have more going on. It was a bit mundane, for me. It needed more flavors and textures. But I was able to soak it easily in nut milk, to soften, and add some more spices and dried and fresh fruits for easy breakfasts for my 2 yr old. Also, I did bake it, but found it would not crisp well until I dehydrated it afterwards. Keeps well in the freezer in airtight containers.
  • Kris
    I love this recipe! I've made it several times. It doesn't last long in our house either!
  • Alanah
    This is my new favourite granola by miles! I add coconut flakes and chia and its super delicious, thanks so much for this recipe. x
  • Marie
    Hi! Just made a batch of this banana granola: it's delicious and so simple I think it's going to become one of our new go-to breakfast recipes =) Thanks for your blog and the spark of imagination you give to cooking!
  • Such a yummy granola recipe. I love that you blast it in a 400F oven (the hotter the oven, the faster you can munch on granola!).
  • Hello, How long does the granola last in an air tight container? I usually make some cereal bars with ripe banana and they one last about 4 to 5 days due to the ripe banana. Thank you in advance for your feedback. Cheers from Portugal :)
  • Thanks for this one. I made it last night - Yum!! This is my new favorite granola for sure.

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