Spiced Banana Seed Granola

by Celestia

This granola is a delightful by the handful, or atop yogurt or chia pudding. Great for anyone who can't stomach nuts but crave granola!

This granola is a delightful by the handful, or atop yogurt or chia pudding. Great for anyone who can’t stomach nuts but crave granola!

This recipe was inspired by Dr. Kristen Lum at Rivergate Natural Healthcare.


2 cups raw pepitas (hulled pumpkin seeds)
2 cups raw sunflower seeds
1/2 cup raw sesame seeds
1/4 cup raw flax seeds

3 drops doTERRA cinnamon essential oil
2 teaspoons ground cinnamon
3 drops doTERRA cardamom essential oil
1/2 teaspoon ground nutmeg
2 medium/large sized bananas

10 fresh dates, soaked or 1/4 cup honey/vegan sweetener
1/4 cup melted coconut oil
2 tbs. water
1 tbs. vanilla extract
1/4 tsp. salt

1/4 cup raisins
1/2 cup banana chips (we used unsweetened, either would work)
1/4 cup mini chocolate chips, optional (Enjoy Life are good)


Soak the fresh dates in room temp water for 2-3 hours, remove the pits. If you use dried dates the soaking time will be longer.

Preheat oven to 200-250 degrees

In a large bowl, combine all the seeds and toss to combine.

In a blender or food processor, add the bananas, soaked dates or honey, oil, essential oils, spices, water, and vanilla extract. Puree until smooth.

Pour the banana mixture and salt over the seed mixture and toss the ingredients until well-combined. (Hands and/or a spatula are good for this job.)

Spread the new mixture evenly on two cookie sheets that have been lined with cooking parchment.

Bake in a 200-250 degree oven till crispy (about an hour, but will vary by oven).
If you prefer Raw granola, use a dehydrator instead of the oven.

When the granola is crispy, remove from the oven and let cool. The granola will get crispier as it cools.

If using, add the banana chips, raisins, chocolate chips to cooled granola, toss to combine.

Store in an air tight container. We keep ours in the fridge. Makes about 5 cups of granola.