Crunchy granola or soft banana bread? Why choose when you can have both?
Recipe developer and dietitian Mandy Maiorano, the creator behind Made By Mandy, stopped by The Morning Show on Friday to share her banana bread granola, a simple twist on two breakfast favourites.
Packed with oats, banana, and warm cinnamon, it’s an easy make-ahead option that works just as well for busy mornings as it does for a thoughtful homemade Mother’s Day gift.
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You can find the full recipe below or on Instagram at @madeby.mandy.
Ingredients
Serves 4
- 250g rolled oats
- 60g walnuts, roughly chopped
- 20g shredded coconut flakes
- 1 ripe banana, mashed
- 90ml maple syrup
- 60ml coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- 1 tbsp chia seeds
Method
- Preheat the oven to 160°C (fan-forced). Line a large baking tray with baking paper.
- In a large mixing bowl, mash the banana until smooth. Add the melted coconut oil, maple syrup, and vanilla extract, stirring until well combined.
- Add the rolled oats, walnuts, coconut flakes, chia seeds, cinnamon, and salt. Mix thoroughly until everything is evenly coated.
- Spread the granola mixture in an even layer on the prepared tray, pressing it down lightly. Bake for 25-30 minutes, or until golden and fragrant, stirring halfway through for an even bake. Allow to cool completely on the tray-this helps the granola crisp up.
- Store in an airtight container at room temperature for up to 1 week.
