Everything we love about banana bread in a tender yet crisp granola.
I've spent a good deal of time thinking about granola here on Serious Eats, and after countless experiments, I settled on the ultimate recipe long ago—myWhat sets it apart from other recipes is the astonishing amount of liquid it calls for, which gets ample time to soak into the rolled oats before they're baked in the oven. This makes the oats porous and crisp, tender from the inside out, and washes out their starch, creating all kinds of clusters and clumps.
The idea isn't to make a heavily spiced granola, but rather to layer in sympathetic flavors and aromas that help the banana pop. This works, thanks to an essential oil calledIn addition to the rolled oats, I also add ground flaxseed, chia, and toasted wheat germ, for both their nutty flavor and nibby texture .
Once the sugar has fully dissolved, creating a light syrup around the oats, I stir in a bit of melted coconut oil. Refined or virgin oils work equally well, but I find the sweet and nutty aroma of virgin coconut oil to be a fantastic complement to the tropical banana.
Thanks to the banana purée, the mixture will look much darker than you might normally expect from granola, but with ample stirring at 300°F, it won't burn. It's normal for the timing to vary, but it shouldn't take any more than two hours. Whatever mix you choose, when everything's all tossed together, spread it back out on a fresh baking sheet to cool.
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