Post Great Grains Banana Nut Crunch contains inflammatory canola oil and BHT preservative. This homemade version eliminates both problematic ingredients, replacing canola oil with coconut oil and removing artificial preservatives entirely. The result is a cleaner, more nutritious granola with superior ingredients and no inflammatory seed oils.
Based on: BANANA NUT CRUNCH
· Makes approximately 25 servings
· Serving: 59g (about 1/2 cup)
Why This Recipe is Seed Oil Free
Commercial BANANA NUT CRUNCH from Post Great Grains 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 CRUNCH may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic old-fashioned rolled oats
600g (about 6 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base grain providing fiber, protein, and hearty texture
Concentrated banana flavor to replace artificial natural flavor
Instructions
Step 1. Preheat oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper. In a large mixing bowl, combine 600g rolled oats, 300g wheat flakes, and 150g rice crisps. Add 120g chopped walnuts and 90g sliced almonds. Toss everything together to distribute evenly – this ensures even coating and prevents nuts from sinking.
Step 2. In a medium saucepan over low heat, melt 75g coconut oil completely. Remove from heat and whisk in 60g brown rice syrup, 30g molasses, 90g cane sugar, and 6g salt. Stir vigorously for 1-2 minutes until sugar mostly dissolves and mixture is smooth. Add 15g banana powder and whisk until no lumps remain – banana powder can clump if not properly incorporated.
Step 3. Pour the warm syrup mixture over the dry ingredients. Using a large wooden spoon or silicone spatula, toss thoroughly for 3-4 minutes until every piece is evenly coated. The mixture should look slightly wet and clump together when squeezed – if too dry, add 1 tablespoon melted coconut oil. If too wet, add 2 tablespoons rolled oats.
Step 4. Divide mixture evenly between prepared baking sheets, spreading in a single layer. Bake for 20-25 minutes, stirring every 8 minutes to ensure even browning. Granola is done when golden brown and crispy – it should sound hollow when stirred and not feel soft or chewy. Remove from oven and immediately stir in 120g chopped dried bananas while granola is still warm.
Step 5. Cool completely on baking sheets for at least 1 hour before storing – granola will continue crisping as it cools. Break up any large clusters by hand to match cereal-like texture. Store in airtight containers for up to 3 weeks at room temperature, or freeze for up to 6 months. Serve 59g portions (about 1/2 cup) with milk, yogurt, or as a snack.
Storage
Store in airtight glass jars or sealed containers at room temperature for up to 3 weeks. For extended storage, freeze in portions for up to 6 months. Avoid exposure to humidity which can make granola soft.
Cost Comparison
Cost per serving (homemade)$0.51
Cost per serving (store-bought)$0.89
Savings43%
Higher upfront investment in bulk organic ingredients pays off over time. While individual packages cost more, they yield multiple batches. The organic quality and elimination of inflammatory oils justify the moderate premium over conventional cereal.