This granola is already remarkably clean and seed oil free, using healthy organic coconut oil instead of inflammatory seed oils. The main improvements we can make are ensuring ALL ingredients are organic (some aren't specified as organic in the original) and using fresh banana puree instead of preserved banana with citric and ascorbic acid additives.
Based on: BANANA NUT BUTTER NUT GRANOLA
· Makes approximately 20 servings
· Serving: 30g (about 1/4 cup)
Why This Recipe is Seed Oil Free
Commercial BANANA NUT BUTTER NUT GRANOLA from purely elizabeth. often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original BANANA NUT BUTTER NUT GRANOLA may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic raw cashews
200g (about 1.5 cups) · Anthony's Organic Raw Cashews
Primary protein and fat source, provides creamy texture and rich flavor
Organic pumpkin seeds
80g (about 1/2 cup) · Go Raw Organic Pumpkin Seeds
Adds crunch, protein, healthy fats, and minerals like zinc and magnesium
Complete protein source with perfect amino acid profile and nutty flavor
Pure vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Enhances sweetness perception and adds aromatic complexity
Organic cinnamon
3g (1 teaspoon) · Simply Organic Ground Cinnamon
Adds warmth and spice, may help with blood sugar regulation
Sea salt
2g (1/3 teaspoon) · Redmond Real Salt
Enhances all flavors and balances sweetness
Instructions
Step 1. Preheat your oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper. This lower temperature prevents burning the delicate nuts and seeds while achieving even browning. Roughly chop the cashews into smaller pieces (about 1/4 to 1/2 inch) using a sharp knife – uniform pieces ensure even cooking and better distribution throughout the granola.
Step 2. In a large mixing bowl, combine the chopped cashews (200g), pumpkin seeds (80g), sunflower seeds (60g), coconut flakes (50g), chia seeds (30g), and hemp seeds (25g). Toss well with your hands to distribute evenly. Add the coconut palm sugar (100g), cinnamon (3g), and sea salt (2g), mixing thoroughly with a wooden spoon to coat all pieces – this ensures even sweetness and seasoning.
Step 3. Mash the peeled bananas in a separate bowl until completely smooth with no lumps (a fork works well for this). The bananas should be very ripe for maximum sweetness and easier mashing. Melt the coconut oil gently in a small saucepan or microwave (about 30 seconds) until liquid but not hot. In the same bowl as the mashed banana, whisk together the melted coconut oil, cashew butter, and vanilla extract until completely smooth – this creates your binding mixture.
Step 4. Pour the wet banana mixture over the dry ingredients and stir vigorously with a large wooden spoon for 2-3 minutes until everything is evenly coated and slightly clumpy. You want every piece covered with the mixture so it will stick together and brown properly. The mixture should hold together when pressed but still be spreadable.
Step 5. Spread the granola mixture evenly across the prepared baking sheet in a single layer, pressing it down gently with the back of a spatula to create some clusters. Don't pack too tightly as air circulation is needed for even browning. Bake for 25-30 minutes, stirring once halfway through (at 12-15 minutes) to prevent burning and ensure even browning. The granola is done when it's golden brown and feels dry to the touch.
Step 6. Remove from oven and let cool completely on the baking sheet for at least 30 minutes before breaking into clusters – this cooling time is crucial as the granola continues to crisp up as it cools. Once cooled, break into desired cluster sizes with your hands or a wooden spoon. Taste and adjust seasoning if needed.
Step 7. Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month for maximum freshness. The healthy fats from nuts and seeds can go rancid at room temperature over time. Serve 30g portions (about 1/4 cup) over yogurt, with milk, or enjoy as a snack straight from the container.
Storage
Store in an airtight glass jar or container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. The natural oils in the nuts and seeds will stay fresher longer when kept cool. Avoid storing in humid environments which can make the granola lose its crunch.
Cost Comparison
Cost per serving (homemade)$0.39
Cost per serving (store-bought)$0.65
Savings40%
Initial investment is around $140 for all ingredients, but most will last for many batches. After the first purchase, your cost per batch drops significantly as you only need to replace a few ingredients each time.