Brown butter adds a deep, caramel-like note of toasty, nutty richness to this decadent make-ahead granola infused with ripe mashed banana, maple syrup, cinnamon, and vanilla. Serve with milk or sprinkle over yogurt for a simple, easy breakfast at home or on the go!
This granola recipe is a culmination of all of my favorite flavors! Nutty brown butter, sweet, amber maple syrup, ripe banana, cinnamon, and vanilla. The aroma that permeates from the oven while baking is reason enough to make this recipe!
Banana bread granola is perfect for breakfast in the morning with milk and banana slices. It’s also delicious sprinkled over yogurt! The best part.. it’s SO easy to make! Making granola is as simple as it gets: combine all ingredients, spread on a tray, bake until golden brown, let cool and enjoy!
If you’re a granola lover you may also want to check out my recipe for Puffed Millet Granola with Almonds, Honey and Coconut.
All you need to make this recipe is a few simple ingredients, most of which are pantry staples; rolled oats, very ripe bananas, walnuts or pecans, cinnamon, vanilla extract, butter, maple syrup and salt.
Recipe Step by Step:
Step 1. Make the Brown Butter
In a small pot melt a stick of butter and whisk until foamy and golden brown. Set aside.
Step 2. Mix the Wet and Dry Ingredients
Mash the bananas then whisk in the wet ingredients (maple syrup, vanilla, brown butter) followed by the dry (oats, salt, nuts).
Step 3. Bake
Spread the granola into an even layer on a parchment lined baking tray. Bake until golden brown, stirring occasionally. Let cool completely.
Step 4. Serve or Store
Serve banana bread granola like cereal with milk or sprinkle over yogurt for a simple breakfast you can take anywhere!
Granola FAQs, Tips and Tricks:
This is one of my favorite tips for deeply golden brown granola! Leaving the granola in the oven as the oven cools down ensures that any last bit of banana is completely dried up, ensuring a crisp, golden granola.
Before putting the granola into the oven press it into an even layer on the baking tray. While its cooking stir it only once, halfway through then press down on it again with the back of a wooden spoon. Once cool, break into large clusters!
When stored properly, granola can stay crisp and fresh for up to three weeks! Let the granola cool completely before transferring it to an air-tight container. Store at room temperature.
Check Out More Great Recipes:
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Banana Bread Granola with Brown Butter and Maple Syrup
- 2 c oats
- 3 very ripe bananas
- ½ c butter
- 1 c chopped nuts walnuts, pecans or both
- ½ c maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp salt
- 2-3 tbsp seeds, flax, hemp or chia optional
- In a small pot, melt the butter over medium heat, then bring to a boil. Once it starts boiling, turn the heat to low and whisk constantly until the butter passes the foamy phase and becomes a deep amber color. Turn off the heat and set aside.
- Preheat the oven to 325 F. Line a baking tray with parchment paper or a silicone mat.
- In a large bowl mash the bananas then whisk in the maple syrup, cinnamon, vanilla and brown butter. Next, fold in the in the oats, nuts and salt.
- Pour the granola mixture onto the prepared baking tray. Bake for 40-45 minutes stirring occasionally, about every 15 minutes. Turn off the oven, leaving the granola inside as the oven cools, this will help dry out the granola and any last bits of moisture from the banana. Let cool completely before serving. Store in an air-tight container for up to a week.
- Rolled Oats: be sure to use rolled oats or old fashioned oats, not instant or steel-cut.
- Butter: If you want to make this granola gluten-free you can use coconut milk or a plant-based butter, just skip the browning step. It will still be delicious!
- Seeds and other add-ins: Feel free to add chia, hemp, or flax seeds to this granola. You could also add chocolate chips or dried fruit at the end, while the granola is cooling.
FAQs and Expert Tips:
- How do I get nice big clumps and clusters in my granola? Before putting the granola into the oven press it into an even layer on the baking tray. While its cooking stir it only once, halfway through then press down on it again with the back of a wooden spoon. Once cool, break into large clusters!
- Why do you suggest leaving the granola in the oven to cool? This is one of my favorite tips for deeply golden brown granola! Leaving the granola in the oven as the oven cools down ensures that any last bit of banana is completely dried up, ensuring a very crisp and golden brown granola.
- Let the granola cool completely before transferring it to an air-tight container. Store at room temperature.