This banana bread granola is clustery, gluten free, and tastes just like banana bread! It’s perfect on top of smoothie bowls, with yogurt, or on it’s own as cereal!
I don’t know about you, but we go through bananas like rapid fire in my house. Sometimes, we buy too many and end up with a whole pile of overripe bananas. I usually make chocolate chip banana bread or banana muffins in those cases, but lately, I’ve been craving something different. I had never tried banana in granola before, but I am SO glad I did because it is heavenly!
When this granola is baking, be prepared to have your house smell like cinnamon banana maple deliciousness. Heaven, basically.
Is granola healthy for you?
Well, it depends! A lot of granola recipes are loaded with refined sugar, preservatives, and a host of processed ingredients. This banana bread granola, on the other hand, is not! It requires a base of oats, some nuts (walnuts are an excellent source of omega 3’s), banana, maple syrup, coconut oil, almond butter, and some coconut sugar which is unrefined and a healthier alternative to cane sugar. Then you’ll just need some cinnamon, vanilla, and a pinch of salt. This recipe has lots of healthy fats, complex carbs, protein, and fiber to keep you satiated. Plus, it’s refined sugar free and gluten free #winwin!
To make this recipe, just combine all the dry ingredients, mix the wet ingredients together in a separate bowl, combine the two, and you have the BEST gluten free granola around.
A few final thoughts on this banana bread granola
- This gluten free granola recipe will last in your pantry for about 3 weeks. Just be sure to store it in an air tight container so it does not go stale.
- In order to ensure this banana bread granola gets nice and crispy, you’ll want to leave it in the oven for 20-30 minutes after it cooks. Just turn the oven off, and let it sit and crisp up! It shouldn’t burn, but keep an eye on it just in case.
- Feel free to sub the almond butter for peanut butter, or any other nut butter.
- This recipe is also delicious with a few handfuls of chocolate chips! If you do add this, just toss them in AFTER it bakes, when it’s sitting in the oven. That way, the chocolate will melt, but won’t burn.
- Serve this recipe on top of a smoothie (bowl), with some coconut yogurt, or enjoy as cereal with some milk! All three are equally delicious 🙂
Looking for more breakfast recipes? Try these!
Lastly, if you make this granola recipe, be sure to tag me on instagram so I can see your creation!Print
This banana bread is easy, delicious, and loaded with lots of crispy clusters!
- 3 cups rolled oats
- 1 cup mashed banana (about 2 medium bananas)
- ¼ cup almond butter
- 1/4 cup maple syrup
- 2 tsp cinnamon
- 1 cup chopped nuts (walnuts, pecans)
- 1 tsp vanilla
- 3 tbsp coconut oil
- ¼ cup coconut sugar
- ½ tsp sea salt
- Preheat oven to 325 degrees Fahrenheit.
- Add the oats, coconut sugar, chopped nuts, cinnamon, and sea salt to a bowl and mix together.
- Melt the coconut oil on the stovetop or microwave and add to a separate mixing bowl.
- Mash the banana into the bowl with coconut oil.
- Next, add in the maple syrup, vanilla, and almond butter and mix well.
- Add the wet ingredients to the dry and mix until everything is well incorporated.
- Add to a baking tray lined with parchment paper and spread evenly.
- Bake for 30 minutes, then turn the oven off and let sit another 20 minutes to crisp.
- Remove from the oven, let cool, and then break apart into clusters.
- Store in an air tight container for up to 3 weeks.
If you want your granola to be more crumbly, stir the mixture halfway through cooking. Otherwise, let it cook through with no stirring for lots of clusters.
Keywords: granola, banana bread, gluten free granola, banana bread granola