Banana Chocolate Granola

Chocolate Banana Granola |

I love it when I can eat dessert for breakfast!  This banana chocolate granola is one of those recipes that is healthy enough that I feel ok eating it for breakfast but sinful enough that I kind of feel like I’m getting away with something.  I was inspired to experiment with using banana as a sweetener for my granola by the We Should Cocoa challenge.  Choclette is our host this month and picked banana and chocolate as our theme.  I was pretty happy about this as we love banana and chocolate together.  I already even had bananas on my counter top.  What I didn’t count on was how looooong it was going to take for those darn bananas to ripen in my chilly house.   My baking plans changed several times while I was waiting for them to be usable.  Since we’ve been recovering from leftover Halloween candy and an early Friends-giving party, I decided to try something a little healthier than the peanut butter cup filled banana bread I had been planning to make and made granola instead.

I frequently use date paste to sweeten my granola naturally, so going from that to mashed banana as part of my sweetener was a no-brainer.  I made a slurry of cocoa powder, coconut oil, mashed banana and maple syrup which I mixed with rolled oats, nuts and sunflower seeds.  The aroma in the kitchen as I was baking the granola was just like banana bread!  I was really pleased that the banana flavor comes through in the finished granola as well.  It’s not a super-sweet granola, which I think is nice for a breakfast item.  I couldn’t resist throwing in some chocolate chips at the end though.   I make granola every week as it is my husband’s breakfast of choice, so it will be nice to have another recipe in the rotatation!

5.0 from 1 reviews
Banana Chocolate Granola
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
Granola sweetened with mashed banana and maple syrup and flavored with cocoa powder.
  • 3 Cups old fashioned rolled oats
  • pinch of salt
  • ½ cup seeds (I used raw sunflower seeds)
  • 1 cup nuts (I used raw almonds and cashews)
  • 2 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. melted coconut oil
  • ½ tsp. cinnamon
  • 1 tsp. vanilla
  • 1 large banana, mashed
  • ¼ - ½ cup maple syrup
  • ½ cup chocolate chips
  1. Preheat the oven to 325F/162C and line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, toss together the rolled oats, seeds, nuts and a pinch of salt.
  3. In a liquid measuring cup, mix together 2 Tbsp. of cocoa powder with 3 Tbsp. of hot water until the cocoa is dissolved.
  4. Add the coconut oil, cinnamon, vanilla and mashed banana to the cocoa powder mixture and mix until well combined.
  5. Add enough maple syrup to make 1 fluid cup of liquid.
  6. Pour the liquid over the oat mixture and stir until very well combined.
  7. Spread the oat mixture out onto the prepared baking sheet.
  8. Bake for 30-35 minutes, stirring every 10 minutes to prevent burning. The granola should feel fairly dry to the touch when done.
This is a fairly low sugar granola. If you like a sweeter granola or your banana is not very sweet, add 2-3 Tbsp. of brown sugar to the liquid mixture before tossing with the oats.


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Banana Chocolate Granola — 1 Comment

  1. This sounds wonderful Rebecca and perfectly sweet enough for me. I’d never have thought to make granola this way – now bookmarked! Thanks for joining in with WSC 🙂

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