Crunchy, naturally sweet, and packed with wholesome ingredients, this Banana Nut Granola is a breakfast or snack game-changer.
Rich in plant-based protein, fiber, and heart-healthy fats from nuts and coconut, it supports energy and digestion.
Quick to prep and perfect for meal prep, this granola is a satisfying, nutrient-dense option for busy mornings or on-the-go snacking.
Banana Nut Granola
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 Baking sheet
- Parchment Paper
- spatula
- Microwave-safe bowl
Ingredients
- 3 cups gluten-free rolled oats
- ¾ cup unsweetened shredded coconut
- ¼ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 teaspoon ground flax seeds optional
- ¼ teaspoon sea salt
- ⅓ cup coconut oil melted
- ¼ cup almond butter slightly warmed
- 1 medium very ripe banana mashed
- ⅓ cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- ¼ cup dried raisins or cranberries optional
- ¼ cup unsweetened coconut chips optional
Optional Add-Ins:
- Chocolate chips
- Dried banana chips
- Chia seeds
- Dried plantain chips
Instructions
- Preheat Oven and Prepare Pan: Begin by setting your oven to 300°F (150°C) to ensure it reaches the perfect temperature for baking evenly golden granola. While the oven warms, line a large baking sheet with parchment paper. The parchment will prevent sticking and make it easy to remove the granola once baked. Set the pan aside nearby for convenience.
- Combine Dry Ingredients: In a large mixing bowl, add 3 cups of gluten-free rolled oats, 3/4 cup shredded coconut, and 1/4 cup chopped pecans. Sprinkle in 1 teaspoon ground cinnamon, 1 teaspoon ground flax seeds (if using), and 1/4 teaspoon sea salt. Stir the mixture with a spatula or wooden spoon until the oats and nuts are evenly coated with the spices and salt. This forms the flavorful base of your granola.
- Prepare Wet Mixture: In a separate medium-sized bowl, pour 1/3 cup melted coconut oil and 1/4 cup almond butter. Warm the almond butter slightly in the microwave for 15–20 seconds to make it easier to mix. Add 1 medium very ripe mashed banana, 1/3 cup maple syrup (or honey), and 1 teaspoon pure vanilla extract. Whisk thoroughly until the mixture is smooth, glossy, and fully combined, ensuring the banana is evenly distributed.
- Combine Wet and Dry Mixtures: Pour the wet mixture over the dry oat-nut mixture. Using a spatula, gently fold everything together until all the oats, nuts, and coconut are evenly coated. The mixture should feel slightly sticky but not overly wet. Make sure to scrape the bottom of the bowl to incorporate any clumps of almond butter or banana.
- Spread Mixture on Baking Sheet: Transfer the granola mixture to your prepared baking sheet. Using a spatula or clean hands, spread it into an even layer about 1/2-inch thick. Pat the mixture down lightly to help form clusters during baking. Avoid spreading it too thinly, as thicker clusters hold together better and give you that satisfying crunch.
- Bake Until Golden: Place the baking sheet in the preheated oven. Bake for 40–45 minutes, checking halfway through. Rotate the pan 180 degrees for even browning, but do not stir the granola while baking. This step is key to forming large, crunchy clusters instead of a crumbly texture. You’ll know it’s ready when it turns a rich golden brown and fills the kitchen with a nutty, coconut aroma.
- Cool Completely: Remove the granola from the oven and allow it to cool completely on the baking sheet. Cooling is essential because the granola will harden and form clusters as it cools. Avoid touching it while warm, as it will be fragile and can fall apart.
- Break Into Clusters: Once cooled, gently break the granola into bite-sized clusters using your hands or a spatula. You can make small or large clusters depending on your preference. If desired, stir in 1/4 cup dried raisins, cranberries, or unsweetened coconut chips, or add optional extras like chocolate chips or dried banana chips.
- Store Properly: Transfer the granola into an airtight container to preserve freshness and crunch. Stored at room temperature, it will stay fresh for up to two weeks. For longer storage, you can freeze the granola for up to three months—just thaw at room temperature before serving.
- Serve and Enjoy: Serve this crunchy Banana Nut Granola on its own as a snack, or layer it over yogurt, smoothie bowls, or fresh fruit for a wholesome breakfast. Sprinkle additional dried banana chips, cocoa nibs, or a drizzle of nut butter for extra indulgence. Its balanced blend of protein, fiber, and healthy fats makes it a nourishing start to any day.
Notes
- Use Ripe Bananas: The riper the banana, the sweeter and more natural the granola will taste. Overripe bananas work best.
- Mix-ins Are Flexible: Feel free to customize with your favorite nuts, seeds, or dried fruits. Chia seeds, pumpkin seeds, or dried cranberries add texture and flavor.
- Cluster Formation: Pat the granola down firmly on the baking sheet before baking to achieve larger clusters. Avoid stirring during baking to maintain crunch.
- Sweetener Options: Maple syrup provides a subtle, rich sweetness, but honey works equally well. Adjust quantity slightly if you prefer a less sweet version.
- Oven Monitoring: Keep an eye on the granola in the last 5–10 minutes of baking, as ovens vary and it can quickly go from golden to overly browned.
Chef’s Secrets for Perfect Crunch
Achieving the ideal crunchy yet tender granola is all about technique.
Start with a low baking temperature (300°F) and allow the clusters to bake slowly and evenly.
Using coconut oil and almond butter not only binds the mixture but adds depth of flavor and healthy fats that enhance texture.
Pressing the granola firmly into the baking sheet ensures larger clusters, while avoiding stirring during baking keeps them intact.
For a touch of extra crispiness, consider a short 5-minute broil at the end, but watch closely to prevent burning.
Serving Suggestions: Creative Ways to Enjoy
Banana Nut Granola is wonderfully versatile.
Serve it over Greek or plant-based yogurt with fresh banana slices for a nutrient-rich breakfast.
Sprinkle it atop smoothie bowls for added crunch and texture, or enjoy it straight from the jar as a grab-and-go snack.
You can even mix it into oatmeal or use it as a topping for chia pudding.
For an indulgent twist, drizzle with dark chocolate or nut butter for extra flavor and richness.
Storage Tips: Keep Granola Fresh Longer
Store your granola in an airtight container at room temperature for up to two weeks.
Avoid humid or damp storage areas to maintain crispness.
For longer shelf life, freeze in a sealed container or freezer bag for up to three months.
To refresh slightly softened granola, spread it on a baking sheet and toast in a 300°F oven for 5–10 minutes to restore crunch.
Keep dried fruit separate if you want to prevent moisture softening the clusters over time.
Frequently Asked Questions
1. Can I make this granola gluten-free?
Absolutely! Use certified gluten-free rolled oats to ensure the recipe is safe for those with gluten sensitivities or celiac disease. All other ingredients are naturally gluten-free.
2. How can I make it vegan-friendly?
This recipe is already plant-based if you use maple syrup instead of honey. Almond butter and coconut oil provide healthy fats, making it fully vegan-friendly and nutritious.
3. Why is my granola not forming clusters?
Clusters form when the granola is pressed firmly onto the baking sheet and not stirred during baking.
If it’s too crumbly, ensure the wet mixture (banana, almond butter, and coconut oil) is evenly mixed and slightly sticky before baking.
4. Can I add other nuts or seeds?
Yes! Feel free to experiment with walnuts, almonds, sunflower seeds, or pumpkin seeds. They will add flavor, texture, and additional healthy fats. Adjust quantities to maintain balance with the oats.
5. How long does this granola stay fresh?
At room temperature in an airtight container, it stays fresh for up to two weeks. Frozen granola can last up to three months. Always let it cool completely before storing to avoid moisture softening the clusters.
