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Preheat the oven to 350 degrees Fahrenheit.
Add all of the base ingredients into a large bowl and mix until combined.
In a separate bowl, mash the bananas until mostly smooth (a few chunks is totally fine).
Place a small saucepan over medium-low heat. Add the mashed bananas, maple syrup, almond butter, vanilla, coconut oil, cinnamon, and salt.
Stir constantly until everything is combined. When the mixture bubbles for ~1 minute, remove from heat and pour over the base ingredients.
Make sure all of the oats/nuts/seeds are evenly coated (this may take a min or two!).
Line a large sheet pan with parchment paper. Pour the granola onto the pan and spread into one flat layer.
Bake at 350 for 15 minutes, then use a spatula to stir / flip mixture.
Reset the oven to 325 and pop the tray back in the oven for 15-20 minutes until golden.
When you take the granola out of the oven, do not touch it! It’s super important to let it cool COMPLETELY or else you won’t get those nice clusters.
Once cooled, enjoy with some almond milk, sprinkled over a smoothie, or by the handful!
You can pop the leftovers into some mason jars or air-tight containers to store, which should stay fresh for ~2-3 weeks.