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Chunky monkey banana bread granola:

I wanted to make some gluten-free granola for the week for snacking on. And so I combined my love of all things banana into some glorious chunky monkey banana bread granola. Plus I think it’s time to find other ways to use up ripe bananas besides the usual banana bread right?

Ingredients you will need:

  1. Ripe bananas
  2. Coconut oil
  3. Artisana Organics hemp + Brazil nut butter blend (substitute any nut or seed butter you have)
  4. Manuka Honey (substitute maple syrup or any sweetener you have)
  5. Slivered almonds (substitute any nut/seeds you want)
  6. Hemp seeds
  7. Flaxseed meal
  8. Chopped pecans (substitute any nut/seeds you want)
  9. Sprouted gluten-free oats
  10. Cinnamon
  11. Optional but I highly suggest: mini chocolate chips and raw coconut chips

How to prepare:

I first mashed my ripe bananas with a fork in a medium size bowl. And then I melted my coconut oil, Manuka honey, and hemp + Brazil nut butter blend in a small sauce pan. Once melted, I added it to the bowl with the bananas and rest of the ingredients and mixed. I placed it all on a lined baking sheet pressing down to create an even layer and baked 300 F for 20-3o minutes.


Once the granola is done baking I like to stick mine in the freezer to firm up for 10 minutes. And then I store in an airtight container in the refrigerator.


Chunky Monkey Banana Bread Granola

Makes about 2 cups


  • 2 ripe bananas
  • 1/4 cup melted coconut oil
  • 1/3 cup Artisana Organics hemp + Brazil nut butter blend substitute any nut/seed butter
  • 1/4 cup manuka honey substitute maple syrup or any sweetener you have
  • 1 cup slivered almonds
  • 1/4 cup hemp seeds
  • 1/4 cup flaxseed meal
  • 1/3 cup chopped pecans
  • 2 cups sprouted gluten-free oats substitute any oats you have
  • 1 1/2 tsp cinnamon
  • Optional: 1/3 cup raw coconut chips
  • Optional: 2-3 Tbsp mini chocolate chips


  • Mix everything in a large bowl
  • Add to lined baking sheet, press down into an even layer
  • Bake 300 F for 20-30 minutes, keeping an eye out that it doesn't burn
  • Let it cool completely, I like to stick in freezer to firm up
  • Break up into desired chunks
  • Store in an airtight container in refrigerator