Banana Pancake Granola

by Sarah on April 17, 2012 · 17 comments

I have no idea where this one came from. Maybe it was the surprising success of my accidental Strawberry Pancake Cookies, or the insane deliciousness of my Blueberry Pancake Peanut Butter. Maybe I just really wanted someone to make me breakfast in bed. Whatever it was, I could not get the idea of Banana Nut Pancake Granola out of my head.And, as will all of these crazy ideas I get stuck in my head, my hands wouldn’t rest until I’d made it happen.

So I did.

A quick google search to see if anyone had thought of this before resulted in many banana nut granolas to peruse, but none promising pancakes. One in particular with an inspirational new (to me) granola-making method.This particular recipe started with whole, ripe banana mash, sweetened and seasoned and mixed into what I now call “Sweet Banana Yumness.”If you can resist consuming all of the creamy puree with your spatula, you use it as the liquid to coat your dry ingredients. (I chose a mixture of both rolled and instant oats, for texture, as well as wheat germ, flax seed, and oat bran, for nutritional interest.)

To be perfectly honest, you could probably just mix all of that together and call it a day. It’s really that good. Heck, y’all, I ate a bunch of it without even baking first.Of course, you should know by now that while Paul McCartney might be able to just “let it be,” Miss Smart cannot, so in went some chopped up banana chips and chopped pecans. (This was Banana Nut Pancake Granola after all.)Into Mama Smart’s famous granola pan, and then into the oven. Forty-five minutes (and three stirs in the pan) later…

Of course, you can’t have pancakes without syrup, now can you?*

*Of course, I almost did…because when I pulled out the jar from the fridge I realized that someone in my house had sneakily consumed 75% of it without me knowing. That is NOT cool, y’all. Not cool. 

A drizzle all over the top, and a good stirring is all that stands between you and a granola that tricks your tastebuds just a little.

Granola? Pancakes? Banana Nut Bread?

I don’t think it really matters when it tastes this good.*

 *And is low in fat and calories, too!

Banana Nut Pancake Granola

  • 1/2 cup mashed ripe banana (1 small)
  • 1 Tbsp. coconut oil
  • 2 Tbsp. unsweetened applesauce
  • 1 Tbsp. demerarra or other brown sugar
  • 1 tsp. maple extract (optional)
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup old-fashioned oats
  • 1 cup quick-cooking oats
  • 2 Tbsp. ground golden flax seed
  • 2 Tbsp. untoasted wheat germ
  • 2 Tbsp. oat bran
  • 1/3 cup chopped banana chips
  • 1/3 cup chopped pecans
  • 2-4 Tbsp. Grade B maple syrup
  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor, combine banana, coconut oil, applesauce, sugar, extract, and spices. Process until smooth.
  3. Combine oats, wheat germ, flax seed, and oat bran in a large mixing bowl.
  4. Add pureed banana mixure to the dry ingredients, stirring well to coat.
  5. Mix in banana chips and pecans.
  6. Scoop granola into a metal baking pan.
  7. Bake 45 minutes, removing pan every 15 minutes to stir.
  8. Remove from oven, and drizzle on maple syrup, stirring well to distribute evenly.
  9. Allow to cool completely before storing.

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