Chunky Monkey Granola is a banana flavored granola with oats, walnuts, and chocolate chips (or chunks) throughout. It’s a healthy and super yummy flavor combo that you’ve gotta try!
I think I could bake with banana’s every day.
The only problem is, I usually run out of them too quickly! And I buy six at the store every single week. I think I need to start buying more…
We use them for SO many different recipes.
But what about snack time?! And THAT is what led me to this Chunky Monkey Granola.
Inspired by Ben & Jerry’s Chunky Monkey Ice Cream (banana ice cream with fudge chunks and walnuts) this is a flavor combo that just about everyone loves. It’s a quick, easy snack recipe too.
Crunchy granola clusters with sweet banana flavor, nutty walnuts and hunks of chocolate throughout… does it get any better for snack time?!
Here’s a few granola tips, before you start baking.
I like to bake this granola on a large sheet pan (like a 13×18).
Or, you can use two smaller pans. The key is to have your granola spread into a thin layer, so it has heat evenly hitting it throughout. This will ensure your granola cooks evenly and you don’t have any wet pockets.
Second, be sure to use brown, spotty, overripe banana’s for the sweetest banana flavor. The brown sugar and vanilla really help to bring out the flavor as well.
Make sure you WAIT till your Chunky Monkey Granola is cool, to sprinkle the chocolate chips across the top. Doing this will give you chunks of chocolate throughout (like the ice cream itself). If you’d prefer more chocolate flavor, you could use mini-chocolate chips instead. They’ll give you more chocolate per each bite.
If you’d like to add a little cinnamon to the mix, feel free to add a teaspoon or so (I LOVE cinnamon; it would give this granola a bit more of a Banana Bread Granola type flavor).
If you don’t want to use so many walnuts, you can substitute some of the walnuts out for another nut. I recommend sliced or chopped almonds.
Don’t have or don’t like coconut oil? You can use any other neutral flavored oil instead (like olive oil).
To make this Chunky Monkey Granola gluten-free, be sure to use certified gluten-free oats.
To make it dairy-free/vegan, simply use dairy-free chocolate chips.
This simple recipe for Chunky Monkey Granola is crunchy clusters of banana-flavored oats and walnuts, with pops of chocolate chips throughout. It’s irresistable.
After you make it, let me know what you think! Leave a rating and comment, below. I love to hear from ya’ll and see what you thought.
- 2 tbsp coconut oil, melted
- 1/2 cup brown sugar
- 1/3 cup overripe banana, mashed
- 1 tbsp vanilla
- 2 cups rolled oats (certified gluten-free)
- 2 cups walnuts, chopped
- 1 cup chocolate chips or chunks (semi-sweet, milk or dark)
To begin, preheat your oven to 300 and line a large pan with parchment paper.
To a large mixing bowl, add your coconut oil, brown sugar, banana and vanilla and whisk (or beat with a mixer) together till well combined.
To the same bowl, add your oats and walnuts. Stir till they are completely covered in the wet ingredients.
Pour onto your pan and spread into a thin, even layer. Bake for 15 minutes.
Gently stir (or use a spatula and flip large sections over carefully). Bake for another 10 minutes.
Let cool entirely (it will get crunchy as it cools). Sprinkle chocolate chips across the top of your granola. Mix everything together.
*I counted each serving as 1/4 cup of granola.
*Stored in an airtight container this granola will last several months.