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Cranberry Banana Bread Granola with Pepitas


  • 6 cups rolled oats
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 tablespoon vanilla extract
  • 2 very ripe bananas
  • 1/4 cup almond milk
  • 2 cups fresh cranberries
  • 1/2 pepitas (pumpkin seeds, or more to taste)
  • 1 cup maple syrup
  • 1 cup chopped almonds
  • 1/3 cup coconut flakes


  1. Preheat oven to 350 degrees, line 2 sheets cookie sheets with Silpat or spray with non-stick cooking spray. Set aside.
  2. Blend together the ripened bananas and almond milk until a smooth mixture is formed. Transfer to a large mixing bowl.
  3. Add all other ingredients to the large bowl, mixing everything together well.
  4. Divide the granola mixture between the 2 cookies sheets, making sure the the granola forms a single layer on the sheets.
  5. Bake for 30-40 minutes, or until everything is toasted and cranberries have become juicy.
  6. Remove from oven when done and let cool. Store in a well sealed jar for up to 10 days.