YIELD: Makes one sheet pan, cut to desired sizes


2 – bananas, ripe
1 1/4 cup – almond butter
3 1/2 cups – rolled oats
2 1/2 cups – sesame seeds
1 1/2 cups – roasted pecans
3/4 cup – roasted pumpkin seeds
2/3 cup – raisins
1/2 cup – flax seeds
1 1/8 cups – sunflower seeds
1/2 cup – brown sugar
3/4 cup + 2 T – honey


Preheat oven to 320°F.

Mix all ingredients by hand and empty the bowl on a sheet pan covered with parchment paper.

Roll out the granola with a rolling pin, making them as thin as possible.

Bake at 320°F until brown and caramelized. 

Allow to cool for a few minutes, then remove from pans and cut in bars.

This recipe was created by La Baguette Magique for the National Honey Board.

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