Blog post

Hey there everyone I hope you've had a great start to your week. On Sunday I went through my archives and thought that since I posted the cashew milk recipe over the weekend, it made sense to finish updating this banana nut granola. This granola was posted over on my old blog but as I was looking it over I wanted to make a couple adjustments to the recipe and retake the photos and it just seemed like the perfect time to get it done and post it now for you. The unsuspecting people that I gave some to had a lot of good things to say about it and hopefully you will too! I'd love to hear from you if you get a chance to make it, so feel free to come back and let me know about it in the comments. Have a great rest of the week and enjoy the banana nut granola.

In health,





banana nut granola

  • Author: Lori Newlon
  • Prep Time: 0 minutes
  • Cook Time: 0 minutes
  • Total Time: 0 hours





  • 3 cups of gluten free oats
  • 1 cup chopped pecans (unsalted, raw not roasted)
  • 1/2 cup chopped walnuts (unsalted, raw not roasted)
  • 1/2 cup slivered almonds (unsalted, raw not roasted)
  • 1 cup banana chips (plain flavored)
  • 1/4 cup hemp seeds
  • 2 tbsp chia seeds
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1/2 cup very ripe banana, mashed
  • 2 tsp vanilla extract
  • 3 tsp cinnamon
  • 1 tsp salt


  •  Pre-heat oven to 350 degrees.
  • Chop the pecans and walnuts into small bite sized pieces.
  • Run the banana chips through the food processor to make them into smaller bite sized pieces.
  • Add the oats, slivered almonds, salt, cinnamon, chia, hemp, banana chips, into a large mixing bowl and mix ingredients well.
  • Mash the banana in and set it aside.
  • In a small bowl melt the coconut oil and honey. A few seconds in the microwave is what I did you just need it to be liquid/thinner.
  • Mix in the coconut oil, honey, vanilla extract and mashed banana to the oat and nut mixture and mix the ingredients well.
  • Scoop granola on to a large cookie sheet and press it down firmly with a spatula and place into the oven.



After about 15 minutes use the spatula to “flip” or gently turn the granola over, this helps it to brown, then press it back down. Repeat this process a few times, If you don’t want the granola to be “chunky” you can skip pressing it down with the spatula but I recommend that you make it chunky! You will need to keep an eye on this, since there are nuts it will want to burn.

Once the granola starts to become golden brown, fragrant and it “feels” dry by way of the spatula remove it from the oven and let it cool on the cookie sheet, this will allow it to crisp up more. I recommend that if the granola is looking like the nuts are starting to over cook or burn scoop it onto another cookie sheet to let it cool.

 This process took about 25-35 minutes oven time.



Come hashtag with me!

I'm thrilled that you are making my recipes and I'd love to see them! Be sure to use the hashtag #thebariatricdish when you are posting on social media.


By Lori Newlon

Lori is a Registered Nurse, Certified Bariatric Nurse and a Nutritional Therapy Practitioner, with a passion for learning about holistic, "real food" nutrition with a focus for Bariatric patients. She has a firm belief that nutrition plays a pivotal role in not only maintaining your weight, but also supporting your health and wellness through out your weight loss journey!

Previous Post

Next Post

Leave a comment

Your email address will not be published. Required fields are marked *