12 Weeks Of Christmas | Week 5: Banana Toffee Granola {Recipe Redux}

I’m down with a cold this week, one of those irritating ones that leave you bleary-eyed and itchy-nosed. Happens every year as the weather changes! I’m doing a quickie post this time around as a result. Recipe redux: granola, with a little twist. I added toffee chips! ‘Tis the season for toffee nut lattes, and it’s also the season to toffee up your granola. A little indulgent? Yes. Delicious? You bet. It’s easy to make and the only extras you need are butterscotch or toffee chips. I used Heath Toffee Bits, which are crunchier than Nestle Tollhouse Butterscotch morsels.


BANANA-TOFFEE GRANOLA (Adapted from Food52)


  • 2 cups rolled oats
  • 1 1/2cup mixed seeds and nuts (I used watermelon seeds, walnuts and almonds)
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • 1 ripe banana, mashed well
  • 2 tablespoons oil (I used canola, but Food52 suggests olive oil/coconut oil/almond butter)
  • 2 tablespoons maple syrup or honey
  • 1/2 cup chopped dates and raisins
  • ½ cup toffee chips


  • Preheat oven to 170° C
  • In a large mixing bowl, combine the buckwheat, rolled oats, seeds + nuts, and spices.
  • Add the mashed banana, oil, and honey/maple syrup to the dry ingredients and mix well so that everything is coated.
  • Add the toffee chips and mix well.
  • Spread the mixture evenly across a baking sheet lined with Silpat and bake at 170° C for 20-30 minutes, until fragrant and golden. (You should gently stir the mixture at the halfway mark.)
  • Transfer to a bowl and fold in the dates and  raisins.
  • Cool before transferring to a container.