Teff Banana Bread Granola







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  1. Preheat oven to 300°F (150°C).
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, mix together the dry ingredients.
  4. Place the wet ingredients into a blender and puree until smooth.
  5. Pour the wet ingredient mixture over the dry ingredients and stir with a large wooden spoon until well-combined.
  6. Place the granola mixture onto the rimmed baking sheet and use the spoon to press it down into a relatively uniform layer about 1/4-1/2 inch thick.
  7. Bake on the middle rack of your oven for 30 minutes, stirring once halfway through the cooking time.
  8. When done, the granola will have dried out substantially, but will still have a bit of moisture. It will harden as it cools. If you think it needs a bit more baking time, stir and place back in the oven for 5-minute intervals, ensuring it does not burn.
  9. Give the finished granola a stir and let it cool on the baking sheet.
  10. When cool, store in an airtight container in the refrigerator for up to a week.


Dry Ingredients

  • 1 cup (200 g) whole grain Maskal Teff®
  • 2 cups (200 g) gluten-free rolled oats
  • 1 cups (100 g) roughly chopped raw walnuts
  • 1/2 cups (25 g) coconut flakes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 1/4 cup olive oil
  • 1/4 cup real maple syrup
  • 2 medium ripe bananas (~200 g, peeled)
  • 1 1/2 teaspoons vanilla extract

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