Preheat the oven to 275°F then link a baking sheet with parchment paper.

In a large bowl, use a fork to mash together the banana with the almond butter, maple syrup, vanilla extract and salt, until smooth. It’s okay if there are a few small bits of banana, just try to get it as smooth as you can.

Next add the oats, cinnamon, sunflower seeds, chopped almonds (or whatever seeds/nuts you prefer) and dried blueberries to the bowl and stir everything together. Pour the mixture onto the baking sheet and pack it together with your hands in a large rectangle.

Transfer the baking sheet to the oven and bake for 50 minutes, stirring the granola half way through. Baking it for 50 minutes should result in a somewhat crunchy texture. If you rather have a less crunchy granola with more flavor, then feel free to cook it for a shorter period of time.

Allow to the granola to cool for about 20 minutes then transfer to a large bowl or container for storing. Serve immediately or store for later. It will keep in an airtight container for up to 2 weeks.