This banana bread granola is nutty, crunchy, and lightly sweet! Put your overripe bananas to use and make this healthy breakfast granola. It’s a vegan, gluten-free recipe made with wholesome ingredients. Enjoy it as cereal with almond milk or sprinkle it on top of smoothie bowls, yogurt, and oatmeal!
What happens when you combine moist, fluffy banana bread with crunchy, nutty granola? You create the ultimate breakfast pairing: banana bread granola. It contains the sweet flavor of overripe bananas and the smooth, buttery taste of walnuts and pecans. It’s quick, easy to make, and so yummy.
This healthy granola recipe is:
- Vegan and gluten-free
- Refined sugar-free
- Naturally sweetened with bananas and maple syrup
- Rich in healthy fats
- Easily adaptable
- Perfect for meal prep or breakfast on-the-go
- A delicious topping for smoothies, non-dairy yogurt, and oatmeal
- Better than a sweet vanilla candle (your kitchen will smell ah-mazing while it bakes!)
What ingredients are in banana nut granola?
- Oats. The vast majority of homemade granola uses oats as a primary ingredient. They are rich in fiber and various nutrients including manganese, phosphorus, magnesium, iron, zinc, and vitamin B1.
- Bananas. It’s time to use those spotty, overripe bananas! Not only are they deliciously sweet, but they also mash together well.
- Walnuts. Walnuts are packed with healthy fats, antioxidants, and have been linked to improving brain function.
- Pecans. Pecans contain phytonutrients and they are a great source of zinc.
- Maple syrup. This homemade banana bread granola is naturally sweetened with maple syrup instead of refined sugar.
- Coconut oil. Either unrefined or refined oil can be used. Unrefined coconut oil has a more distinct flavor while refined coconut oil has a neutral flavor.
- Cinnamon. Ground cinnamon is not only tasty, but it will make your kitchen smell heavenly while the granola bakes!
- Vanilla. A hint of pure vanilla extract perfects this recipe.
- Salt. I recommend pink Himalayan salt, but any kind will do.
How to make banana bread granola
First, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Second, add rolled oats, walnuts, pecans, ground cinnamon, and salt to a large bowl. Mix the ingredients together. Then, add mashed banana, maple syrup, coconut oil, and vanilla extract. Mix to evenly coat all of the oats and nuts.
Next, spread granola across the baking sheet in a thin layer. Bake for 30 minutes, tossing halfway through. Remove from the oven and allow granola to cool completely. It will firm while cooling.
- Use rolled oats rather than quick oats. Quick oats will drastically change the texture.
- Not a fan of walnuts and pecans? Almonds, cashews, and peanuts can take their place. Additionally, you can add coconut flakes, raisins, or cranberries to the mixture. If you want to add chocolate, do so once the granola has finished baking and is cooling down.
- Use parchment paper on your baking sheet. It will be so much easier to clean the baking sheet afterwards!
- The granola will appear slightly underdone when you remove it from the oven. This is totally normal! Granola firms while it cools. It will take on a crunchy texture after roughly 10-15 minutes cooling.
- Serve it with almond milk as a delicious banana granola cereal, or use it as a topping for smoothie bowls, non-dairy yogurt, and oatmeal. Alternatively, enjoy it by the handful!
- To store the granola, be sure it has cooled completely. Then, transfer it to a mason jar or airtight container. It will keep fresh for at least 1 week.
More healthy granola recipes to try:
More delicious ways to use ripe bananas:
- Vegan Gluten-Free Banana Bread
- Banana Bread Pancakes
- Vegan Banana Chocolate Chip Muffins
- Chocolate Chip Banana Blondies (Vegan, Gluten-Free)
- Vegan Gluten-Free Chocolate Banana Bread
- Peanut Butter Banana Baked Oatmeal
Banana bread granola is nutty, crunchy, and lightly sweet! Put your overripe bananas to good use and make this healthy breakfast granola. Sprinkle it on top of smoothies, yogurt, and oatmeal.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine rolled oats, walnuts, pecans, ground cinnamon, and salt in a large bowl. Mix together. Add mashed banana, maple syrup, melted coconut oil, and vanilla extract. Mix to evenly coat all of the oats and nuts.
- Spread granola across the baking sheet in a thin, even layer. Bake for 30 minutes, tossing halfway through. Remove from the oven and allow granola to cool completely. It will firm while cooling.
- Serve granola with almond milk or sprinkle it on top of smoothie bowls, non-dairy yogurt, and oatmeal.
- *If your coconut oil is solid at room temperature, add several spoonfuls to a bowl and microwave it for 30 seconds. Once melted, measure 1/4 cup and proceed with the recipe.
- To store, allow the granola to cool completely. Then, transfer it to a mason jar or airtight container. It will keep for at least 1 week.
- Serving Size: 1/4 cup
- Calories: 191
- Sugar: 5.5g
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3.5g
Keywords: banana bread granola, banana granola cereal
This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!