Banana Bread Granola

This recipe is by far one of the best granola recipes that I have ever come across and believe me, I’ve tried SO MANY! There are a few reasons why I love this recipe so much: the granola is crunchy (and not soggy), the granola comes out in “chunks”, and it tastes like banana! An extra bonus of  this recipe is that it’s VEGAN and can be GLUTEN FREE too! (which makes my gluten-free roommates especially happy). Needless to say, I’m going to need to make more of this one asap.

Serving Size: 12 (1/2 Cup) Servings

Recipe from


  • 3 cups rolled oats (GF for gluten free eaters)

  • 3/4 cup walnuts

  • 1/2 cup almonds

  • 3 Tbsp raw sugar (or brown sugar)

  • 1/2 tsp sea salt

  • 1/2 Tbsp cinnamon

  • 1 Tbsp flax seed

  • 1/4 cup coconut oil (or olive oil)

  • 1/3 cup + 1 Tbsp maple syrup, agave or honey if not vegan

  • 1 tsp vanilla extract

  • 1 medium ripe banana, mashed (~1/2 cup)


  1. Preheat oven to 350F.

  2. Mix the oats, cinnamon, sugar, salt, flaxseed and nuts together in a large bowl.

  3. In a small saucepan over medium low heat, warm the coconut (or olive) oil, maple syrup (or agave or honey) and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.

  4. Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded) and bake for 23-28 minutes or until golden brown. The oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.

  5. NOTE: If you don’t toss the granola while baking, it will make get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.

  6. Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple weeks.


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