Banana Granola

One thing about homesteading or off-grid living is making use of everything you have. We never want anything to go to waste so this means getting creative with recipes.

The other day, I happened to look at our bananas and noticed they were very ripe! The city girl in me would have thrown them away, but the practical side of me said: “You can’t do that!”

I decided to try making granola, and I’m so glad I did! It’s so easy and chances are you have what you need already.


4 ripe bananas
1 cup rolled oats
1 cup steel cut oats (optional, we like them because it gives it a bit of a crunch)
1 cup crushed nuts (optional)
1/4 cup honey (try using local raw honey, it’s great for building up immunities to local pollens.)


In a large bowl, start by mashing the bananas with a potato masher. Add the honey and mix it well. Next add all the dry ingredients.

Spread your raw granola out on a cookie sheet. If you like crunchy granola, pack the cookie sheet (or whatever pan you’re using) making sure it’s smooth and of even height. For chewy granola, place it in clumps and leave room for the air to circulate.

Place your pan in the oven at 250 degrees. The best thing to do is to leave your oven open a bit so the moisture can escape while cooking. If you can’t do this, it’s ok, you’ll need to cook it longer and check it frequently leaving the door open for a few minutes every 15 minutes or so.

There is no hard, fast rule on cooking time. It’s all about how you prefer your granola. We like it soft, so we left it in about an hour.  It’s great warm or cool it off and eat it as a snack.  Add it to your morning cereal, make it your morning cereal, no matter what you do with it, you’ll love it!

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