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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