Preheat your oven to 275°F and line a large baking sheet with parchment paper. While the oven heats, mash the bananas in a small bowl until completely smooth with no lumps—this ensures even distribution throughout the granola. Measure out all remaining ingredients and have them ready before mixing, which keeps the process efficient and prevents the wet ingredients from setting while you're still prepping.

In a large mixing bowl, combine the oats, roughly chopped almonds, pepitas, cinnamon, nutmeg, and salt. Stir these together thoroughly to distribute the spices evenly throughout—this prevents pockets of concentrated cinnamon that could taste unbalanced in the finished bites. I like to use a whisk here rather than a spoon because it aerates the mixture slightly and helps break up any clumps in the oats.

In a separate bowl, whisk together the melted and slightly cooled coconut oil, maple syrup, vanilla, almond butter, and the mashed bananas from Step 1. Whisk until completely smooth and well combined—any lumps of nut butter will be harder to incorporate once mixed with the dry ingredients. The coconut oil should be cooled slightly so it doesn't seize when it contacts the other ingredients.

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2. Using a sturdy spoon or spatula, fold and stir until everything is evenly coated and no dry oats remain visible. The mixture should feel cohesive and slightly tacky. Spread the entire mixture in an even layer across your prepared baking sheet, pressing it down gently but firmly so it holds together during baking.

Bake at 275°F for 30 minutes, then remove from the oven and stir the granola thoroughly, breaking apart any clumps that have formed and rotating the baking sheet 180 degrees. Return to the oven and bake for another 25–30 minutes until the edges are golden brown and the mixture looks mostly dry but still has a slight sheen. Watch closely toward the end since oven temperatures vary—you want the bananas and almond butter to caramelize without burning.

Remove the baking sheet from the oven and let the granola cool for about 15 minutes on the sheet—it will continue to crisp up as it cools. Once cooled but still slightly warm, break it into bite-sized chunks with your hands or a spoon. I prefer breaking it by hand because you can control the size better and get a nice mix of larger and smaller pieces. Transfer the cooled bites to an airtight container where they'll continue to harden and stay fresh for up to a week.