This gluten-free granola recipe was inspired by one of Phoebe's readers. It brings her — and us! — right back to the Nut & Honey Crunch cereal she ate as a kid. The flavor is somewhere between a banana chip and a granola. The banana gives the oats a slight chew, so the granola is a great candidate to eat with nut milk or Greek yogurt and fresh berries. Often-overlooked, the Brazil nuts in this breakfast are an excellent source of selenium, which is an important ingredient for thyroid health. This recipe makes 2.5 cups; you may want to double it!
Add the banana and mash it thoroughly with a fork until there are no large clumps. Stir in the maple syrup (if using), vanilla, cinnamon, and salt until smooth. Fold in the oats, walnuts, almonds, Brazil nuts, and coconut. Transfer the granola to the prepared sheet pan and spread it into an even layer.
Bake for 40 minutes, stirring once halfway through, or until the banana bits are fully dry and the oats are lightly browned. Let the granola cool completely on the pan, then break it apart into large clumps. Store in an airtight container at room temperature for up to 2 weeks.