In search of a lightly sweetened, perfectly crunchy, paleo granola? I got you! This Paleo Banana Walnut Granola is lightly sweetened with pureed banana and a touch of honey. Chia and pumpkin seeds, coconut flakes and walnuts make up the crunchy goodness that is perfect for topping yogurt, eating like cereal, or just straight out of the container.

I love really good granola, but store-bought paleo granola, while convenient, is super expensive!  $12 for 4 ounces of granola?! No, yo. NOT TODAY. The bulk of this paleo banana walnut granola comes from nutrient-dense seeds, which are typically less expensive than granola recipes calling for eight kinds of nuts.

Paleo Banana Walnut Granola features prenatal power foods like pumpkin seeds and chia seeds. If you don’t love walnuts, you can swap in for your favorite nut of choice. Pecans or cashews would be excellent in this recipe. I like to keep a small bag of this granola in my purse for snack emergencies!

I highly recommend lining your baking sheets with parchment paper or these awesome reusable silicone mats. These make clean up lots easier; scrubbing sticky chia seeds off the pan isn’t particularly fun.

When you mix all the ingredients together, make sure the nuts and seeds are evenly coated. Then pour onto a lined baking sheet and spread into an even layer.

The trick to getting that signature crunchy granola is letting it cool entirely after it cooks. The sugars from the banana and honey get bubbly and caramelize during the cooking process. Cooling allows it to harden and hold together. Chia seeds also absorb excess liquid and add to the crunch.

Banana Walnut Granola (Paleo)

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Servings 12 Servings

Ingredients

  

• 2 small very ripe bananas
• ¼ cup coconut oil melted
• 2 tbls cinnamon
• 4 tbls honey
• 1 tsp vanilla
• 2 cups walnuts
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• 1 cup coconut flakes
• ¼ cup chia seeds
• ¼ cup dried cranberries or raisins
• Equipment
• Blender

Instructions

 

• Preheat oven to 350 and line a baking sheet with parchment paper.
• Puree bananas, coconut oil, honey, vanilla, and cinnamon in blender.
• In a large bowl, mix together walnuts, sunflower seeds, pumpkin seeds, coconut flakes and chia seeds.
• Pour banana puree over nuts and seeds and mix until it’s thoroughly coated.
• Turn mixture out onto lined baking sheet and spread into an even layer.
• Bake for 40 minutes, stirring and flipping halfway through the baking time.
• Remove from oven and allow to cool completely (this allows it to crisp up!) and then add raisins into the mix.
• Store in an airtight container for up to 2 weeks.