This Banana Bread Granola Recipe is easy to make and full of cozy flavor! Naturally sweetened and packed with vegan protein, this simple and healthy treat is great for breakfast or as a snack. Read on to learn a trick for extra granola clumps.
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, nostalgic 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. I do not recommend reducing the amount of oil in this recipe as the banana alone will cause your oats to be chewy rather than crispy once baked.
How to Make Granola with Clumps
The trick to clumpy granola is to avoid stirring 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! If you prefer a more traditional granola with a lot of individual oat pieces, stir halfway through the bake.
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.
More Tips For Making This Banana Bread Granola 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. If you’ve ever made banana bread, we’re looking for the same level of ripeness.
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 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.
3cups rolled oats, gluten free if necessary
1cup mixed nuts of choice (I used half chopped walnuts and half slivered almonds)
1/2cup unsweetened shredded coconut (optional)
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of salt
Two medium ripe bananas, peeled and mashed
2–4 TBS maple syrup, depending on desired sweetness level*
3 TBS coconut oil
1/4cup chocolate chips, optional
Preheat oven to 375 degrees F. Oil or line a two large cookie sheets with parchment and set aside.
In a large bowl, combine oats, nuts, coconut if using, cinnamon, nutmeg, and salt.
Next add bananas, maple syrup, and coconut oil. Use a fork to mash together as much as possible, insuring everything is evenly coated. Feel free to use your hands to ensure all grains are evenly coated.
Spread granola out in even layers on prepared baking sheets. Try to make the layers of granola very thin, so that they bake more evenly.
Bake cookie sheets 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. Add chocolate chips if using.
If your bananas are not very ripe, you will need more maple syrup. I try to use the same kind of bananas I would use for banana bread (very spotted/black).
Prep Time:10 minutes
Cook Time:15 minutes
Serving Size:1/8 of recipe
Saturated Fat:5.4 grams
Unsaturated Fat:10.3 grams
Trans Fat:0 grams
Keywords: granola, oats, nuts, snack, banana
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About the Author
Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.
Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.