This healthy granola recipe is easy to make and full of cozy banana bread flavor! Naturally sweetened and packed with vegan protein, this simple treat is great for breakfast or as a snack.Jump to Recipe
Since we brought home our puppy, it’s safe to say Dan and I have been getting significantly less sleep coupled with very early mornings. Par for the course! On days like these, having healthy snacks on hand keeps me satisfied and energized. While hummus and carrots are of course an old standby, something sweet + packed with more plant protein is a win in my book.
Enter: this banana bread-inspired granola! It’s a fun twist with the classic flavors we know and love, combined with crunchy and hearty granola clusters. As a bonus (like many of my recipes) it’s very customizable. Let’s get into it!
Ingredients in Banana Bread Granola
First, unsurprisingly, we’ll start with a couple of overripe bananas. These are crucial as they provide natural sweetness and that classic cozy flavor.
Rolled oats, nuts, and shredded coconut round out the base of this recipe. After adding some maple syrup and spices, a few tablespoons of coconut oil help things get crispy in the oven.
How to Make Banana Bread Granola
Similarly to other granola recipes, this one comes together in just about 30 minutes. I like to keep it basic with just one bowl (less dishes) and try to remain flexible with my add-ins. Chopped almonds, walnuts, sunflower seeds and cashews all work wonderfully. The shredded coconut is technically optional, but I do enjoy the hint of sweetness it provides.
How to Make Granola with Clumps
There is no magic trick here!
You’ll find when you spread the unbaked granola on the lined cookie sheet, it does not have much room to spread out. If you are like me and prefer large clumps, do not stir the granola during the baking process. You will need to keep an eye out for burning on the edges, but that has not been a major issue for me yet. Once the granola is done baking and fully cooled, you’ll be able to break it into whatever clump sizes you’d like!
Some Tips For Making This Recipe
- I recommend using parchment paper or a silicone baking mat when baking this banana bread granola. It helps us avoid sticking to the cookie sheet and insures an even bake throughout.
- Make sure your bananas are very ripe, with many brown spots. This will provide the bulk of the flavor and sweetness in the recipe.
- Feel free to switch up the add-ins to customize to your taste. I’m sure dried fruit, candied ginger, or even chocolate chips would be welcome additions! This post has some good ideas.
Banana Bread Granola
- 3 cups rolled oats, gluten free if necessary
- 1 cup mixed nuts of choice I used chopped walnuts and chopped almonds
- 1/2 cup unsweetened shredded coconut optional
- Two ripe bananas, peeled and mashed
- 2-4 TBS maple syrup, depending on desired sweetness level
- 3 TBS coconut oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
- Preheat oven to 375 degrees F. Line a large cookie sheet with parchment and set aside.
- Combine all ingredients in a large bowl. Use a fork to mash together as much as possible, insuring everything is evenly coated. Sometimes using your hands helps!
- Spread out in an even layer on prepared baking sheet. Bake for 10 minutes and check to see if the edges are browning. Bake for 5-10 more minutes until crispy. Remove from oven, let cool, and break into chunks.
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