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Preheat oven to 350°F. Line a large rectangular baking dish (9" x 13") with parchment paper, overhanging the parchment on each side of the dish for easy removal of the bars after baking.
In a large mixing bowl, mash the banana until big lumps are smoothed out.
Add in the vanilla and stir.
Puts oats into a food processor (or use a hand blender in a separate bowl) and pulse until the oats are coarsely chopped (but still have plenty of texture).
Stir the pulsed oats into the banana mixture until fully incorporated.
Stir the almonds, cereal of choice, chocolate chips, hemp hearts, cinnamon, and salt into the banana-oat mixture until fully combined.
Add the mixture into the prepared dish. With slightly wet hands, smooth out until evenly flat. Press down on the mixture until compacted.
Bake for 22 to 26 minutes, until it has become firm and lightly golden along the edges.
Remove the granola slab (together with the parchment) from the dish and set to cool for 10 minutes.
Once cool, slice the slab into 12 bars.
Leftovers can be stored in the fridge for a week in an air tight container, or stored in the freezer for 4 to 6 weeks.