COZY BANANA BREAD GRANOLA by Lindsey | Dolly and Oatmeal

early fall will forever be granola season in my house, i’m never able to really deep-dive into autumn right away (especially when daytime temps are still pretty warm), and granola is the perfect touch of cozy that shifts everything towards a more snug vibe, plus it’s a cinch to make, and lasts for breakfast and snacks throughout the week! but the kicker here is that the banana and spices give your home the coziest fragrance that immediately puts you in the mood for all things fall.

weekday breakfasts tend to be an eat-and-go situation where frank and i are independently huddled in some corner of the house trying to get food in our mouth while we feed amesy, and in between nursing joey. almost 2 months of juggling 2 children, and we still haven’t really gotten our groove, but having prepared breakfasts are key to starting our day out nourished and feeling our best. i love granola just for this reason: it has the ability to be the cornerstone of wholesome breakfasts and snacks.

this granola is grain free, and made from chopped nuts and seeds. we add a good bit of spice here to help with the banana bread flavor we’re going for. but the glue that holds it all together is my new favorite oil, thrive algae oil! it’s a wonderful oil to cook, bake, and make sauces and dressings with, especially when you don’t want any unwanted added flavor in what you’re cooking or baking. take this granola for example. we really want the banana to shine here, and thanks to this flavorless, odorless oil, it very much does! unlike most other flavorless oils, algae oil is high in the kinds of healthy monounsaturated fats our bodies love, and low in saturated fat. it’s really been a game changer in my kitchen. i also love that it’s widely available and isn’t a niche product. i get it at my local whole foods, but it’s available on amazon, and at grocery stores nationwide.

i hope you all are enjoying the first weeks of fall so far. our mornings in southern california are cool, but the afternoon temps are still in the 80s. but nevertheless, we’re planning on getting out and living up all those fun autumn activities - i’ve been looking into where L:A picks apple and pumpkins (it’s harder to find patches here than i thought), i’m also trying to get ahead of the game when it comes to halloween costumes for both the boys (!!), while also decking out our entrance for all things fall/halloween (amesy, who’s now 3, is alllll about it!).

big cozy hugs! xo

*this post was created in partnership with Thrive Algae Oil. all thoughts and opinions are, as always, my own. thanks for supporting the sponsors that keep dolly and oatmeal going!

cozy banana bread granola | v & gf

feel free to swap out any of the nuts and seeds for what you prefer or have on hand. if you don’t want this to be grain-free, by all means swap out some nuts for rolled oats or even puffed quinoa or rice. this is the kind of recipe that begs for customization.

print the recipe!

| makes roughly 3 cups |

  • 1 cup chopped walnuts

  • 1 cup chopped almonds and cashews

  • 1/2 cup pumpkin seeds

  • 1/2 sunflower seeds

  • 3 tablespoons ground flaxseed

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon fine sea salt

  • 1 ripe banana, peeled

  • 1/4 cup Thrive Algae Oil

  • 2 tablespoons good maple syrup

  • 1 teaspoon pure vanilla extract

  • 1/2 cup unsweetened coconut flakes


  1. preheat oven to 325°F and line a baking sheet with parchment paper.

  2. in a large bowl, mix together the chopped nuts, seeds, spices, and salt. set aside.

  3. add the banana, oil, maple syrup, and vanilla to the container of a food processor fitted with a metal “s” blade. pulse until the mixture is completely smooth, stopping to scrape down the sides, as needed.

  4. pour the banana mixture over the nut and seed mixture. use a rubber spatula to thoroughly stir everything together. turn the granola out into the prepared baking sheet; use a spatula to evenly spread the granola out.

  5. baked for 15 minutes, then add the coconut and toss it together with the granola. bake for another 10-15 minutes, until lightly toasted and fragrant.

  6. let granola cool completely, then store in a lidded container. granola can be stored at room temperature for up to 5 days.


to be honest september stumps me in terms of cooking. it’s the height of produce season where you get the wonderful overlap of late summer and early fall mixed into one, and it’s almost too much for my brain to compute! do you have the same problem? i get into a seasonal rhythm when i’m cooking breakfast, so when a new season comes along everything kinda gets thrown out the window. i’ve been having cold summer smoothies on heavy rotation, along with almond yogurt with summer berries and almond butter. i’ve also been making amesy pancakes loaded with sliced peaches and/or blueberries.

so whenever i think of shifting to september, when we want a hint of autumnal spice, but we’re not quite ready to go full throttle, i turn to granola. it’s the perfect conduit for touches of cozy that can paired with just about anything. i tend to go for grain-free granola mixes these days, but many-to-most, store-bought varieties tout their “soft & chewy” texture. not sure about you, but i’m team “hard & crunchy” when it comes to grain-free granola. so most times i just make my own.

this granola recipe pairs 2 of my favorite things: seeds and coconut flakes. coconut flakes are the vehicle here for ultimate flavor. when it’s mixed up and baked with a bit of sweetener, spices, and salt, it absorbs all that flavor delivering the most tasty granola. the roasted plums here were an afterthought, but so worth the little bit of time to make them. you just throw them together while the granola is cooling - easy-peasy. they add a perfect little touch of summer’s end.

happy september, sweet friends!

pepita-coconut granola w/ maple roasted plums | gf/v/grain-free


| makes roughly 3 cups granola |

  • 2 cups coconut flakes

  • 1 cup raw pepitas (pumpkin seeds)

  • 1 cup chopped almonds

  • 3 tablespoons chia seeds

  • 1 teaspoon ground cinnamon

  • a couple pinches fine sea salt

  • 1/4 cup coconut nectar, maple syrup, or raw honey

  • 2 tablespoons melted coconut oil

  • 1 teaspoon pure vanilla extract


  • 4 firm, but ripe plums, halved and pitted

  • 1 tablespoon maple syrup

  • 1 teaspoon melted coconut oil

  • pinch of salt

  • unsweetened plant-based yogurt or milk, for serving


  1. preheat oven to 325°F, and line a baking sheet with parchment.

  2. in a large bowl, mix together the coconut flakes, pepitas, almonds, chia seeds, cinnamon, and salt.

  3. in a small bowl, whisk together the coconut nectar, coconut oil, and vanilla extract. pour over dry ingredients. use a rubber spatula to mix the granola, making sure everything is mixed thoroughly and evenly.

  4. spread the granola evenly into the baking sheet, pushing it out into a flat layer. bake for 25-30 minutes, mixing it halfway through, until it’s lightly browned, and fragrant. (the color of the granola will also depend on what liquid sweetener you use. mine resulted in a darker color because i used coconut nectar.)

  5. let the granola cool, and raise the oven temperature to 400°F to roast the plums.

  6. line a baking sheet with parchment paper and toss the plums together with coconut oil, maple syrup, and salt. roast the plums cut side up for 25-30 minutes, until tender and juicy, and lightly browned around the edges. let cool for about 10 minutes.

  7. scoop your desired amount of yogurt into a bowl. top with a good bit of granola, and 1 or 2 plum halves; drizzle a bit of the plum juices around the bowl, and enjoy!

  8. store the granola in a sealed jar at room temperature for up to 2 weeks. store leftover plums and juices in a sealed container in the fridge for up to 1 week. reheat the plums or let them come to room temp before serving.

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Cacao Chia Breakfast Pudding w/ Red Berry Mash by Lindsey | Dolly and Oatmeal

breakfast is a big deal around here.  it really always has been, but it has been THE meal since i've been pregnant.  it doesn't matter what time of day it is, or what meal i should be eating, breakfast items are always on my mind, and somehow always make it onto my plate.  some of the many forms our dinners consist of is: spicy egg burritos with avocado and tons of hot sauce, frittatas with greens and asparagus, or just a plain old granola situation with some fruit toppings. basically what i'm saying is that i find a way to get a serving of morning-type meal whatever the situation or time of day.  

chia pudding, on the other hand, was something i never thought of as a breakfast option, which is really silly because chia seeds are the mightiest, nourishing little things that ever existed!  i've always saved chia pudding for dessert or an afternoon snack.  but as i was floating through the endless abyss that is pinterest, i came across some really beautiful and inspiring recipes for chia parfaits that i knew i wanted to try at some point.  i started with making a vanilla-based pudding because even though i prefer chocolate, it seemed like a more appropriate morning meal.  each time i made it i felt like the chia flavor came through too much? maybe i need a different recipe?  but i moved on to making a chocolate version with layers of soaked, overnight oats and topped with fresh fruit. it was super delicious, but at the same time i felt like the textures of the oats and chia were fighting each other, so in the end i went with a nutty, crunchy, salty-sweet granola and a bit of tangy coconut yogurt.

it's been kind of crazy how hungry, or hangry, i get now that i'm 26 1/2 weeks along, and this babe is getting bigger and bigger by the minute it seems.  i get super hungry one minute, take a couple bites, and then i'm stuffed, so i've been adding more protein to my diet in the form of plant-based protein powders to pack some heft into the 3 measly bites i end up eating.  this time around i used kashi's golean dark cocoa power plant powder which went so well with the chocolate-y vibe i was wanting.  it's an almost raw pudding base made with raw cacao powder, dates for sweetness, almond milk, protein powder, and chia seeds. it's hearty without being heavy, and flavorful and sweet enough to make you forget you're eating straight-up health food!  it's definitely a good one, folks! 

love + chocolate for breakfast! xo 

*this post was created in partnership with kashi.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going!

Cacao Chia Breakfast Pudding w/ Red Berry Mash | v

i used a cocoa flavor of kashi's go lean protein powder for an extra chocolatey taste, but i suppose in a pinch you could use a vanilla-based powder as well.  

| makes 2 large servings |

  • 2 cups unsweetened almond milk (or plant-based milk of choice)
  • 12 pitted dates
  • 1/4 cup raw cacao powder
  • 2 tablespoons Kahsi GOLEAN dark cocoa power powder
  • 1 teaspoon pure vanilla extract
  • a couple pinches fine sea salt
  • 6 tablespoons chia seeds
  • 1/2 cup unsweetened vanilla coconut yogurt (or yogurt of choice)
  • 1 cup mixed fresh raspberries and strawberries, mashed with a fork
  • 1/3-1/2 cup gluten free granola of choice (preferably with nuts)


  1. in a blender (preferably high-speed), combine the milk, dates, cacao powder, protein powder, vanilla, and salt, blend on high for 1 minute, until smooth and frothy.  place the liquid in a mixing bowl and use a fork to combine with the chia seeds,   let sit for 30 minutes, stirring every 8-10 minutes to avoid the mixture from clumping.  
  2. spoon roughly 1/2 cup of chia pudding into a large glass, layer it with coconut yogurt, granola, mashed berries, and another 1/2 cup of chia pudding.  enjoy immediately or refrigerate for up to 3 days.


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