This Overripe-Banana Granola Is a Snackier Version of Your Favorite Banana Bread Recipe

Ingredients (22)

• 14 ounces banana purée, from very black bananas, fresh or frozen (about 1 3/4 cups; 400g)
• 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
• 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 12 ounces old-fashioned rolled oats, not instant, quick, or steel-cut (about 3 1/2 cups; 340g)
• 1 1/2 ounces toasted wheat germ, such as Mother's (about 1/3 cup plus 1 tablespoon; 40g)
• 1 ounce ground flaxseeds, such as Spectrum (about 3 tablespoons; 30g)
• 1/2 ounce chia seeds, such as Nutiva (about 1 heaping tablespoon; 15g)
• 7 ounces plain or toasted sugar (about 1 cup; 200g)
• 3 ounces refined or virgin coconut oil, melted (about 1/3 cup; 85g)
• 2 ounces raw pumpkin seeds (about 1/3 cup; 60g)
• 2 ounces raw walnuts (a shy 1/2 cup; 60g)
• 2 1/2 ounces roughly chopped macadamia nuts (about 1/2 cup; 70g)
• 2 1/4 ounces pecan pieces (about 1/2 cup; 65g)
• 1 teaspoon neutral oil, such as safflower
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 4 ounces dried mangos, sliced into bite-size pieces (about 1/2 cup, firmly packed; 115g)
• 3 ounces dried tart cherries (about 1/2 cup; 85g)
• 2 ounces dried blueberries (about 1/3 cup, firmly packed; 55g)
• Freeze-dried bananas, to taste, from brands, such as Natierra