Banana Bread Granola

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Baking sheet and bowls filled with Banana Bread Granola made with walnuts and flax

If you want your house to smell like banana bread without actually baking banana bread, make this granola.

Ripe bananas for making homemade granola

This granola is pretty rad, and provides yet another way to use up overripe bananas; serious score in my book.

Mixing bowl filled with dry ingredients for homemade Banana Bread Granola

The ingredients you need are likely in your pantry RIGHT THIS SECOND. WHOA. EVEN the wet ingredients: coconut oil, agave nectar or maple syrup, vanilla extract, and a big ol’ ripe banana.

Whisking the wet ingredients for homemade Banana Bread Granola
Stirring a bowl of our gluten-free vegan Banana Bread Granola recipe

Look how friggin’ good that looks; and it’s not even baked! Hubba hubba.

Baking sheet filled with gluten-free vegan Banana Bread Granola

Ta-da! Banana bread granola. So delicious + VEGAN & gluten-free! It’s

Not too sweet
Super fragrant
JUST like banana bread
& loaded with healthy fats, Omega-3s & 6s, protein, and fiber

Plus, it takes about 30 minutes start to finish and is the perfect breakfast or on-the-go snack.

Baking sheet with freshly baked Vegan Banana Bread Granola
Baking sheet filled with a batch of our homemade 30-Minute Banana Bread Granola

John loves his granola over yogurt. I prefer mine straight up with almond milk (or straight outta the jar #fistfuls). But it also makes the perfect topping for smoothies, creamy oats, frozen yogurt, and ice cream.

Handfuls of Banana Bread Granola
Bowl filled with Banana Bread Granola and jug of almond milk

If you aren’t a banana fan, sub sweet potato, pumpkin or even beet puree! (Hello hot pink granola! That’s my jam.)


Bowl and baking sheet filled with gluten-free vegan Banana Bread Granola
Top down shot of a big bowl of healthy homemade Banana Bread Granola
Serving bowls and baking sheet with Banana Bread Granola for a delicious vegan breakfast

Banana Bread Granola

30-minute vegan granola that tastes JUST like banana bread and is loaded with protein, fiber, healthy fats and omega-3s and 6s.
Author Minimalist Baker
Spoon in a bowl of homemade Banana Bread Granola
4.91 from 192 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 (~1/2 cup servings)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 1 Month


  • 3 cups rolled oats (GF for gluten-free eaters)
  • 3/4 cup raw walnuts
  • 1/2 cup raw pecans
  • 3 Tbsp raw sugar (or sub brown sugar)
  • 1/2 tsp sea salt
  • 1/2 Tbsp ground cinnamon
  • 1 Tbsp flaxseed meal (or whole flax seeds)
  • 1/4 cup coconut oil
  • 1/3 heaping cup maple syrup or agave (or honey if not vegan)
  • 1 tsp vanilla extract
  • 1 medium ripe banana (mashed // 1 banana yields ~1/2 cup)


  • Preheat oven to 350 degrees F (176 C).
  • Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts together in a large bowl (see photo).
  • In a small saucepan over medium low heat, warm the coconut 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.
  • Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded // use additional baking sheets, as needed, if increasing batch size) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
  • NOTE: If you don’t toss the granola while baking, it will 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.
  • 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 of weeks.


*Yields approximately 12 half-cup servings.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 half-cup servings Calories: 249 Carbohydrates: 38 g Protein: 5.3 g Fat: 13 g Saturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 80 mg Fiber: 3.7 g Sugar: 12 g

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  1. Jessica F says

    I just made this and the house smells incredible! I love the flavor and that it’s so chunky. However, I question the part of the instructions that said not to stir the granola while baking to achieve more chunks. I tried that but at the end of baketime the granola was still wet underneath. I had to stir and continue baking. I think because of the banana’s added moisture you MUST stir this granola at the halfway point to get it to fully dry and crisp up. Still had tons of chunks, though. Only problem now is to get some for my breakfast before my partner eats it all!

  2. Christine Perri says

    Made this on my son’s request and it was super easy to make and delicious to eat. Whole family loves it. Now off to find a “cinnamon roll” granola recipe 😉

  3. Fee says

    Absolutely delish! I made this for the first time tonight and have just tried a little bowl! I wasn’t disappointed – it’s crunchy and full of goodness and has the perfect sweetness for my liking!
    I didn’t add the sugar and mixed up the raw nuts and seeds – I added what I had in the cupboard: pumpkin and sunflower seeds, almonds, cashews, Brazil and walnuts.
    I also warmed the coconut oil and agave mix in the microwave which worked out perfectly.
    I’ll definitely be making this again!
    Thank you,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thank you for the lovely review and for sharing your modifications! xo

  4. Tracy says

    Delicious! I have been eating oatmeal for breakfast for wayyyyy too long, and finally the switch flipped and I’m tired of it. Granola sounded good. . . . but I didn’t want store bought. So I went to your sight, and as always, you never fail to please! So many appealing recipes I had a hard time deciding which one to try first. Eating my first bowl of this one right now, and planning to work my way through many of the other recipes! Thanks for making breakfast tasty again!

  5. Kristen says

    Absolutely delicious! It’s a little sweet for me, so I’ll probably cut the three TB of honey (I subbed the extra sugar with that), but the smell is intoxicating, and it tastes just as amazing. My only complaint is that it sticks like crazy! I’m talking knuckle busting, cling-to-the-pan-for-dear-life sticking to the pan. If you don’t to your granola, be prepared to line the pan with foil, and it seems that tossing it before it’s fully set is an absolute must. Otherwise, go ahead and make that double batch the first time. You’ll absolutely need it. I can’t wait to try my next batch with shredded coconut! Amazing! I want to try cutting the sugar even more and adding an extra banana too. We shall see. Thanks for another truly winning recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen! Sorry this stuck so badly for you, but glad to hear you’re enjoying the taste! Thanks for the review!

  6. Felicia Bimer says

    I’ve made this 3 times, each time adding different nuts and seeds. Has come out perfect every time!! I’ve used both maple syrup and agave and I like both. So so good!

  7. Cora says

    Damnnnnnn. Subbed in avocado oil for the coconut oil because I try to keep my saturated fats down, but it did not alter the deliciousness of this recipe. Absolutely amazing. I let it get a little extra toasty and wow, it really tastes like banana bread. Highly recommend making this if you wanna be the favorite family member.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha, love this, especially “if you wanna be the favorite family member”! Thank you for sharing, Cora! xo

  8. Laurie B says

    I do not care for coconut anything, but I wanted my first run on this recipe to follow the recipe. I sort of followed the recipe! I added 1/4c chia seeds, 3/4 raw pepitas; did not have walnuts so I added almonds. It’s in the oven and it smells divine. Ok, it’s out of the oven. Send reinforcements so I don’t eat it all tonight!

  9. angela says

    Hello, I cant wait to try this. When you say it stays in container for a couple of weeks, Do you store in the fridge or counter top?
    (Just want to be sure),
    Thank you!

  10. Taylor says

    This looks really delicious! I am trying to keep my added sugar down… Do you have any recommendations for modifying the sugar content? Would applesauce in place of the syrup/honey work, or do you need the stickiness to have it bind together? Thanks for any feedback you might have!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor, you could omit the raw sugar! We’d suggest keeping the maple syrup/honey for stickiness. Hope that helps!

  11. Karma Howell says

    I am new to eating WFBP as well no-added-SOS. I know what to do to replace the added sugar and salt but what would you recommend to replace the added oil?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Possibly! Maybe with some medjool dates to help with binding? We’d also suggest pressing it into the pan to encourage it to hold together. Let us know if you try it!

  12. Clara says

    I make granola frequently but this might be the best granola recipe I’ve ever made. It tastes amazing and is so chunky which is sometimes hard to achieve. I look forward to eating it for breakfast with yogurt and fruit every morning!

  13. Jaklin O says

    This is one of the best granola recipes. I double the recipe and make it on a regular basis for my husband. I’ve had visitors at the house several times when it’s come right out of the oven and the smell of cinnamon, vanilla and bananas is intoxicating, to the point that they want to taste it, then can’t stop snacking on it. Since i make a large batch, I always send them home with a glass jar full of this scrumptous granola.

    Modifications I made to recipe are: 1) use Lakanto brand monk fruit sugar and maple syrup instead of raw sugar, honey or regular maple syrup. 2) increase cinnamon to 2 full Tblspns for double the recipe; 3) double the vanilla extract; and 4) chop the nuts into small pieces so it blends well with the oats.

    We use it to top dairy-free yogurt; over fresh berries with a drizzle of coconut cream and maple syrup; mixed in with favorite cereal (e.g. cheerios); eat as cereal alone (but be cautious not to overdo as it is a high fat snack, even if it’s a good fat); eat it as a snack right out of the jar when craving crunchy sweet snack; or as cereal with milk. So many options.
    BTW, for anyone who doesn’t care for the banana flavor, this granola does not have a strong banana flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoy it, Jaklin! Thank you so much for the lovely review and for sharing your modifications! xo

  14. Madeline says

    I made this tonight!!!! My first time making granola ever! I’m blown away by how much tastier than store bought granola is- and how easy it was to whip up! I made it aaaalmost exactly like the recipe said to, but I was running low on walnuts so instead of just using pecans and walnuts I added some raw pumpkin seeds into the mix as well! When I make this again I’ll probably make it the same way, I love the variety in textures of sizes given by making that adjustment. I also added a pinch of clove and nutmeg along with the cinnamon to add a little more spice and sprinkled a little bit of sea salt on top right out of the oven (I love sweet and salty flavors together!). :))))) Can’t wait to enjoy this stuff with a bowl of almond yogurt in the morning, I’m in love with the carmely banana flavor

  15. Irene says

    I have made this several times now, and when I follow the recipe exactly, it turns out the best. I tried making it with 2 bananas for more banana flavor and it didn’t crisp up. It’s one of my favorite granola recipes, and it’s in my regular rotation. I make one of the MB granola recipes every week. Oh, I do add golden raisins to this as soon as I take the granola out of the oven since I love them in my banana bread and in my granola.

    • YingYing Chen says

      So tempting…! With Pure fruit puree.. is it possible to keep for 2 weeks too….? Thanks with Love…..!!!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Yes! It will keep for a few weeks at room temperature or in the freezer for 3 months.

  16. Amber says

    Such amazing granola! Perfect amount of banana-y flavor and crispy sweet texture. Absolutely worth making. Be sure to watch it at the end for over cooking!

  17. El says

    Could get my favourite banana cereal so googled and your recipe come up. Absolutely fantastic thank you as I’m sure I’ll be making this instead going forward!

  18. Katie says

    This is my first time making a granola and I was so surprised at how much my family loves this granola. My husband eats it as cereal almost every day and continues to ask me to make it. My son does not like walnuts and pecans so I made it with almonds and he loves it. My daughter and I enjoy eating it with our yogurt. The thing I like most is how quick and easy it is to make. My husband has also requested that I make it for his week long camping trip. Thanks for such a great recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoy it, Katie. Thanks so much for sharing! xo

  19. Haley says

    This granola is fabulous, so tasty and easy to make! I doubled the recipe and added a third banana since I had three over ripe ones.
    I did make the mistake of putting down parchment paper on the baking sheets which seemed to inhibit the crisping process. So I removed the parchment and baked a little longer with great success. 10/10 recommend this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for sharing your experience and such a kind review, Haley. We’re glad you enjoyed! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie! We haven’t tried it but we think coconut sugar would work perfectly in place of cane sugar. Let us know how it goes! xo

  20. Samantha says

    I made this using maple syrup instead of honey and it tastes delicious. I will definitely make it again.

  21. JB says

    This looks really good. Do you have any suggestions on how to substitute the oil if trying to keep that to a minimum in my diet?

      • Justin says

        I’ve been making this almost weekly for at least a month now. It is excellent. I’ve been subbing the oil for aquafaba and adding just a touch of nutmeg based on personal preference for how I like my banana bread. I would say the sugar is optional depending on how sweet you like your granola. If the bananas are ripe, I don’t think you need it. I usually eat it with some berries and oat milk anyway so plenty of natural sweetners.

  22. Agnes says

    Roasted some honey mustard cashew nuts the other day and saw your recipe so I decided to try it. It was GOOD!!!! THANK YOU!!!! I cut down a bit on honey & sugar as I don’t like too sweet. The only challenge was that my oven doesn’t cook evenly & I had to break the granola up half way through so that the middle parts get toasted properly. Took a little longer than expected & I had to constantly monitor so that they don’t get burned. All in all very good!!! Now I have some healthy crunchy snacks. One question though – any chance I can cut down the oil? I am trying to cut down on oil, sugar etc. Thanks for the amazing recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Agnes, we’re so glad you enjoyed it! You could sub some of the oil for chickpea brine (aquafaba), similar to this recipe. Hope that helps!

  23. Marina says

    I have always wanted to make my own granola. This recipe is simple and delicious. As soon as I finished the first batch, I made another one. Didn’t make any substitutions, but did omit the sugar the second time around. I’ve enjoyed this with Greek yogurt, as well as with dairy free milk. Will definitely make this again and again. Thank you!

  24. Leeann says

    My new favorite granola recipe but I’m not sure the sugar is even necessary. I did two tablespoons sugar and a little less than 1/3 cup of the maple syrup, and it’s still pretty sweet. I think the banana and just the maple syrup is enough sweetness. Mine needed almost the full 28 minutes to crisp up. So yummy!

  25. Gail says

    This is quite yummy. I’ve used olive oil when I’m out of coconut oil. I take my bananas right from the freezer and add to the liquid and it’s great.

  26. Elena says

    This is just like banana bread. I had ripe bananas, but was too lazy to make banana bread and boom. You can put it all together within 10 minutes.

    I didn’t have vanilla so omitted and still tasty. Didn’t have enough pecans so also supplemented with sliced almonds and it worked.

    I baked in the oven for 26 minutes I found the edges got a little crisp which is nice, but next time I’ll mix halfway through.

  27. Dana says

    Wish I could give this 6 stars! So good. I only used 1tbsp sugar because my banana was pretty ripe. Didn’t have walnuts so I used almonds. Added some pumpkin seeds and chia I had on hand. So easy and customizable. Banana purée was genius! This tastes so amazing and it came out perfectly crunchy at 28 mins in the oven.

  28. Lele says

    This legit tastes like dessert. How are all your recipes so amazing? Went with 2 tbsp of sugar instead of 3 because I wanted to add dried cranberries to the granola after it has cooled.

  29. Janet Evpraxia Wehlitz says

    This Banana Bread Granola recipe is Fantastic! I just made it and will be making it many more times in the future. We just had some on top of yogurt and it is Terrific!

  30. Erin says

    Seriously the best granola I’ve ever had. Added some Enjoy Life mini chips once cooled and it’s the perfect topping for my coconut yogurt.

  31. Kimmy says

    I know exactly ZERO about flaxseed but love the idea of this recipe as gifts for Christmas. Will I screw up the final outcome if I omit the flax? Thank you for guidance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should be OK! It adds fiber and dries things out a bit but it’s not essential. Let us know how it goes.

  32. Kate says

    This was so simple, my 4yo banana-bread-loving-son loved making it with me. My house smells FANTASTIC and it is delicious. Can’t wait to try some more granola recipes!

  33. Ann says

    I made this using Coco Nectar Sap instead of Maple syrup. I also added 3 tablespoon of Sunflower Seeds. I don’t have pecans so I just added more walnuts and raisins. It smell and taste delectable.

  34. Alicia says

    Your granola recipes never disappoint! Delicious and filling, plus super easy to make! I ended up adding extra banana (two small ones) and some extra oat. Came out incredible!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks for sharing, Alicia! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Wendy Pasechnick says

    This is a great recipe! I added ground cardamom to bring out the banana flavor and fragrance. I love the taste, but mine came out soft, not crunchy at all. Crunchy would have been better. Isn’t it supposed to be crunchy?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It should be crunchy! It gets more crunchy if you let it cool for a bit. Otherwise, maybe try reducing temp and baking longer?

  36. Naomi says

    I would like to make this but don’t have coconut oil. Would extra-virgin cold pressed olive oil work? Also, is the flaxseed ground?

  37. Franzi says

    “It should keep for a couple of weeks” – definitely not in this household. I love snacking on this granola even right out of the jar. I keep varying with different kinds of nuts or flaked (chocolate) coconut and sometimes I add dried fruits. Love love love this recipe!

  38. Jessica says

    Can’t wait to make this recipe. Banana bread everything is my favorite. However, I’m curious to know if I can use quick oats in place of the rolled oats??
    Thank you!!

  39. Gee & Vee says

    The aroma this stuff gives off. WOWOWIEEEE. I second Dana, I will most definitely be eating this fists full straight out of the mason jar! Smells like the best oatmeal cookies ever. I didn’t Have any nuts so I used sunflower seeds, hemp hearts, & about a tablespoon of chia seeds. So yummy. It’s so simple my 2 year old pretty much did all the mixing + sampling pre-oven. We’re beyond satisfied, but that’s what’s expected when We recreate a minimalist baker recipe. 4 thumbs up !!

    My only hiccup was since this was our first time making granola, when the time came for the granola to come out of the oven, it still felt soft to the touch. I soon came to the realization that it simply just needed a minute to cool off to become crunchy… much like an over-baked cookie, you think your in the clear until your cookies cool off out and almost break a tooth. Long story short this recipe is perfect. Hopefully this helps people with having similar problems.

  40. Aman says

    I just made this. I used the recipe exactly. It did take longer baking to get to the right color and consistency. It is absolutely delicious. Thanks for a great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Aman. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Lauren says

    I’ve made this twice now and really like it. An extra 5 minutes helped my batches crisp up!
    – My modifications: I used pecans (3/4c) and pepitas (1/2c), skipped the sugar, reduced the honey to 1/4c, used less coconut oil (3 tbsp), and used chia seeds instead of flax.
    – I mashed the banana with a fork so it had a less smooth texture. This resulted in a more noticeable banana flavor in some granola chunks.
    – The chia seeds can kind of get lost to the bottom of the tray, maybe adding them at a different step would help incorporate them better.

    • Vanessa says

      This turned out pretty good. One side of the pan started browning before the other so I took it out, and the other side was a bit soft. But that is probably a problem with my oven and/or stirring.

      Next time I will reduce the sugar, as it is a bit sweeter than I prefer. I didn’t have any flax so I substituted with hemp hearts, which were a nice addition.

  42. Erin says

    This granola is so good! Easy to make and so delicious. It’s sweet but not overly sweet – even if you forget the sugar like I did the first time I made it. A great way to use up an overly ripe banana. I also love that I can change the number of servings in your recipes and make as much or as little as I want.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it and find the modifiable servings helpful! Thanks for sharing, Erin!

  43. caitlyn says

    LOVE THIS GRANOLA!! I have made this granola so many times, and I just love it so much! It’s so delicious and the banana flavor really does make it taste like banana bread! I love to enjoy this granola as a snack because it’s super chunky! For breakfast, I like to top smoothie bowls, yogurt, or have a granola “cereal” with almond or oat milk! Head to your kitchen and use that overly ripe banana on your counter and make this recipe!!! You will love it!

  44. Elena says

    I am loving your granola recipes! This one is delicious and made the house smell amazing. I used coconut sugar and cut it to 2 tablespoons. I also doubled the cinnamon. Speaking of cinnamon… Can Golden Milk granola with dates be a thing? I actually searched for it here because I was sure you’d made it. ;) Thanks for keeping us in granola heaven!

  45. Gee & Vee says

    The aroma this stuff gives off. WOWOWIEEEE. I second Dana, I will most definitely be eating this fists full straight out of the mason jar! Smells like the best oatmeal cookies ever. I didn’t Have any nuts so I used sunflower seeds, hemp hearts, & about a tablespoon of chia seeds. So yummy. It’s so simple my 2 year old pretty much did all the mixing + sampling pre-oven. We’re beyond satisfied, but that’s what’s expected when We recreate a minimalist baker recipe. 4 thumbs up !!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. Callie V says

    I’m in cluster heaven! This granola is so delicious. A great mixture of nuttiness and sweetness. My husband loves it. For me it’s a little too sweet so I’m going to try cutting down on the sugar and honey next time. I also had to cook a little longer to get it golden. I would recommend turning the pan halfway through if you don’t stir it (which I loved the results of!).

  47. Alex says

    This recipe sounds absolutely amazing and I was simply wondering whether the sugar is a necessary ingredient? Could I just up the liquid sweetener amount (and if so, by how much?) or does the sugar have a specific purpose? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex, we haven’t tried it that way, but it might work! Our only concern is there may be too much liquid. Let us know if you try it!

  48. Claire says

    If I could give this 20 stars, I would! I’m never buying granola again. It tastes exactly like banana bread and it was difficult not to eat the entire batch at once. I used olive oil, 2Tbsp sugar, hemp seeds instead of flax, and extra cinnamon. Baked at 325 (my oven runs hot) for 25min. Thanks Dana!

  49. Catha says

    Turned out great – those of you, who prefere to use a scale and weigh the ingredients:
    60 ml Coconut oil = 50g
    60 ml Honey = 70g

  50. Nicole says

    Amazing recipe! First time tackling homemade granola and it was super easy. My oven must suck, the edges burnt a bit yet the middle didn’t quite get dry to the point of crunchy, but still delicious. I’m thinking next time I’ll try 325 for longer to get it crunchy without the burn factor. I’d like to try the pumpkin version sometime too. Thank you for the recipe!

  51. Natalie says

    Hello! The granola was really tasty and crispy when it cooled on the first day, but after I stored it in a container it was soggy the next day. I wonder why? I use the same container to store the other granolas I make using your recipes and they come out fine. Have you ever experienced this? Thank you!

  52. Hannah says

    This is such a good recipe! I had to bake mine for a little bit longer than the recipe said, then I turned off the oven and let it sit in there with the door cracked just to help it crisp up a little bit and it was perfect! It is wonderfully crispy and flavorful with big chunks!

  53. Anandita Parekh says

    Hi! I Just made the granola but it didn’t turn out quite crisp. Thought I’d clarify some doubts:
    1) I used 2 squishy overly ripe bananas from the fridge, instead of one, and baked the granola for 25 mins without stirring. My granola turned out really soft and not crispy at all – do I need to use ripe, but not overripe bananas? And does the quantity of banana affect the texture of the granola?
    2) I used 1/4 cup of solid coconut oil from the fridge and heated it with the maple and vanilla – was I to use 1/4th cup melted oil?
    3) Flaxseed meal or raw flaxseeds?

    I look forward to making this again soon! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anandita, we think the issue was probably the extra banana. It will add more moisture and make it not crisp up. The coconut oil can be measured before or after melting and shouldn’t make much difference. We used flaxseed meal, but whole flax seeds would be fine too. Hope that helps!

  54. Erica says

    Hello =)
    I originally bought bananas for banana bread but on all of my social media everyone was making banana bread (quarantine) and I think I got overexposed or something because I no longer want it lol. So I wanted a nice breakfasty recipe and found this! It’s delicious. Thank you so much for sharing this. I left out the sugar in hopes that the maple syrup and banana were enough and it was perfect. I have been on a healthy lifestyle change for about six months and I rely on your blog and your recipes. I have lost 40 lbs! Thank you for helping me reach my goal!

  55. Steph says

    Woah, this is such a fantastic addition to our granola recipe rotation. So, so comforting and delicious. We didn’t have pecans so subbed raw pepitas, upped the walnuts and added just a dash of nutmeg. The only untruth in this recipe is that it will last a few weeks – that is just impossible. We can’t stop eating it – plain – by the handful. Can’t wait to top some coconut yogurt with it in the morning or enjoy with some oat milk. So yum. Thank you ?

  56. Bea says

    I can’t believe I’ve gone so long in my life not knowing it was so easy to make my own granola. And this was incredible.. I have some questions since I made some ingredient switches: I don’t particularly like strong taste of honey and didn’t have any alternatives so I melted the sugar with a bit of water. This is probably what made my granola less crunchy and more chewy. Are there any ingredient switches you’ve found that change the texture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bea, yes, we think the water content was probably the issue. We would recommend maple syrup for next time!

  57. Chelsea says

    This is so delicious! I don’t expect it to make it through the day ? I Used chia instead of flax and truvia instead of sugar. Definitely satisfies my sweet tooth and is very easy to make.

  58. Lffh says

    Made this but slightly altered the measurements by adding less oats and sugar and more banana. Was not ass crunchy (still granola-crunchy though) but it was incredibly delicious

  59. Jackie Yarmo says

    I love your recipes and your gorgeous site. Like most everyone, we are staying at home and I want to make this but don’t have the flaxseed. Do you have suggestions for substitutes? Does it act as a binding agent or is it just for flavor? Thanks! :)

  60. Lauren says

    I’m currently browsing all your banana recipes because I have so many ripe bananas to use up! I’d love to make this but I am allergic to walnuts and pecans, do you think I could substitute different types?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sure! Maybe more oats and/or sub pumpkin seeds, sunflower seeds, and/or coconut flakes? Let us know if you do some experimenting!

  61. Cam says

    So good! This is my go-to granola now! Gonna either use a less ripe banana or less sugar next time as it was a bit sweet but that’s my only complaint

  62. Dana says

    So delicious! I use mini bananas because they have a beautiful golden yellow color when they are really ripe and the granola bursts with banana flavor! I also like dark maple syrup. My favorite granola recipe! And SO simple!

  63. Ashleyy says

    I can’t even with this granola! It’s soooo good! I’ve been wanting to make my own granola, and this recipe is perfect!!!

    I was worried about it being soggy but after a minute or so out of the oven it crisped up perfectly! Already excited about all the ways I can customize it to make it a little different each time!!

  64. Lucy says

    This is my go-to base for making granola! I usually add more banana and assorted nuts than it asks for and it always turns out delicious!

  65. Leanne says

    Hi, I make a double batch of this once a week for my husband and little gal they love it so much. But without fail all the edges burn. I’ve tried a lower oven and covering with baking paper but it still seems to catch. I do make a few additions of hemp seeds and chia seeds could this be the reason? Otherwise what’s your to tip for avoiding the burn.

  66. Tim says

    Very simple recipe, very tasty granola! We always plan to make enough for a whole week’s worth, but it always seems to run out faster no matter how much we make! 11/10!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mandy. We are so glad you enjoyed these recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  67. Milly says

    This recipe makes me feel like I am a cat being scatched behind my left ear; it releases euphoric chemicals in my brain! From the beautiful aroma of banana in the home while it is baking in the oven to the hint of this fruit when I take yet another *sample,* this granola hits all of my pleasure zones. I don’t even mind the burnt pieces (I didn’t heed the warning to pay attention to the mixture as it cooked). This granola still brings me joy. Next time I will try adding an extra banana. I used a frozen banana and have 2 more to use up and the suggested sweetners. I pureed dates with the banana because I didn’t have sugar/honey/maple syrup on hand. And will try the aquafaba idea as well to make it oil -free. I made a cherry coconut ice cream and stirred the granola right in. So good! So many combinations, so little time.

  68. Kristen says

    Your granola is DELICIOUS!

    I substituted the banana for 1/2 cup peanut butter and added 3 Tbsp of cocoa powder to the saucepan and wow this is the best granola I’ve ever tasted.


  69. LauraC says

    The best granola I’ve ever tasted, period. This recipe makes those nice big clusters that can be hard to get in a homemade granola recipe, and the banana bread flavour is bang on. Thank you for the amazing recipe!

  70. Laura Johnson says

    This granola deserves 6 out of 5 stars! It is so delicious, and makes the house smell so cozy. I have given it away in mason jars as gifts and it is always a crowd pleaser!

  71. Mark says

    This is hands down one of the best Granolas I’ve had. There is no store bought Granola that can even come close to topping this.. My roommates even love it one of them made me make them 3 gallon bags fulls so he could take it to burning man!!! Thank you

  72. Lisa says

    How many calories would it be for 1/4 cup??
    And will it be good if I stored it in a mason jar and left in the fridge ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Mason jar in the fridge should be OK. Freezer might be better to keep excess moisture away. As for serving size, about 1/2 cup.

  73. Marie-Ève says

    I didn’t follow the recipe to a T (I had margarine instead of coconut oil). I added some pepitas and some sunflowers seeds, along with cashews and almonds. Still with these subs, it smells good in my home and will taste terrific.

  74. Robin says

    I’ve made this numerous times and it always comes out great! It is my go to granola and is so tasty, crunchy and satisfying! I eat it by the handful and use on top of yogurt. I even slightly burned it one time and it just intensified the flavor, I ate the whole thing! I’d definitely suggest you try this, so easy!

  75. Leslie says

    This granola is on repeat in our house! Love it! Today I tried microwaving the banana, then draining the juice and reducing it, with the hope to intensify the banana flavor. But it is delicious as is.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      SO kind! Thanks for sharing, Leslie! Next time would you mind adding a rating to your review? It’s super helpful for us and others readers. xo!

  76. Julie says

    This was probably the best granola I have ever made! And the house smelled amazing while it baked. I will definitely be making this again

  77. Linda Enloe says

    This is the second time I have made this recipe. I had all the exact ingredients this time (did not have flaxseed the first go round). It was yummy the first time but even better now. I did use an extra large banana. I find this recipe to be highly addictive!

  78. Linda says

    Very easy and quick recipe. Makes the whole house smell awesome!
    Very crunch and tasty. Not very sweet. I will make this again. Thinking about adding some raisins.

  79. Sandy says

    Hello Everyone ….
    I made a post a few weeks ago about … how awful my Banana Granola turned out.
    Since then I have made it 3 times and it has turned out Awesome.
    I used the “bones” of the recipe being the Coconut Oil and Honey which I used.
    From there I used ingredients of my choice. Used 4 banana’s, cut back on the Oats to 2 cups instead of 3.
    I added Coconut, increased the amount of nuts, added Hemp Hearts.
    I baked it for 10 minutes, tossed the granola. Baked another 10 minutes, tossed.
    Then baked 5 minutes, tossed making sure it didn’t burn. And another 7 minutes. It takes time for sure but the end result is So So Good.
    I think the most important thing is to …. Toss the granola. You still get your chunks, doesn’t burn.
    I add Cranberries after the granola has cooled.

  80. Lucy Carlile says

    I’m never going to buy granola again! Thank you for this truly delicious recipe. I look forward to making it many more times I’m the future.

  81. Sandy says

    I have been reading all of the comments posted. Thank You for all of the great ideas.
    I made the recipe yesterday and it turned out awful.
    I cooked it Low and Slow … 300, turning the pan every 10 minutes.
    I did break it up some while baking.
    The pan tasted Awful. It was hard and tasteless. No taste of Banana at all. I used a Cup of banana and some banana extract.
    I took some of the chunks and put it into yogurt …. it was still hard after 20 minutes in yogurt.
    Do you suggest using Maple Syrup over Honey.
    I will try again and see how it goes.

  82. Melanie says

    My house smells AMAZING after making this recipe! But more importantly my family says it’s the best granola I’ve made. I doubled the recipe and added in slivered almonds instead of some of the oats (4c oats, 2c slivered almonds)…I did 1c banana (which were 3 of my bananas) and the batter was still mushy after 20 min but was starting to brown. So I mixed it up and lowered the temp to about 130C (250F) and continued to cook it (really just dry it out). It continued to brown nicely and dry and after about 1 1/2 hrs of flipping the granola (keeping it in big chunks but turning) and moving pans around so they’d cook evenly (every 20-30 min) it had dried out to be a crispy granola. So it took more time, but there results were amazing! I will definitely make this recipe again, although I might only do 2 bananas so it cooks a bit faster. ?

  83. andrew says

    oh my gosh this is exactly as advertised, even with some major substitutions! we always have an abundance of almonds in the house so, rather than adding pecans or walnuts, i used sliced almonds and walnut oil in place of the coconut oil. i also love quinoa so used that in place of the flaxseed. despite such deviations, it tastes divine and makes the house smell amazing for a surprising bit of time!

  84. Shelly says

    Yes, this requires a bit of work, but it is amazingly delicious! I make it several times a year. It’s great travel food, and I also use it to help fuel my running team. Everyone love it. Just 2 words – make it!!!!

  85. Dominique says

    This granola is delicious! Crunchy, nutty, bananary…perfect! Am just about to make for the second time :)
    Thankyou for your lovely recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We didn’t measure that, Jennifer. But our best guess from adding up the metrics of the ingredients would be about 60 grams per serving. Hope that helps!

  86. Alex says

    Wow, right when I decide, “no, -this- one is my favorite MB recipe,” I find another masterpiece!

    I only had walnuts and slivered almonds in my pantry, so I used those, and I only had flax meal, not seeds, so I used chia instead. I’m looking forward to trying new combinations of nuts and seeds. I also used coconut sugar instead of raw sugar.

    YUM. Perfectly toasty, just a touch sweet, and so easy to make. Thank you!

  87. Rachel says

    This made my apartment smell amazing. It tastes great too. However, after letting it cool down and crisp up for quite some time it remains a bit on the soggy side…I followed the recipe exactly, what do you think I can do differently next time?

  88. Jen D says

    OMG! This is so amazing! Easy to make, made my whole house smell delicious and it tastes fabulous! I made it exactly as written and wouldn’t make any changes! I’ll be making this regularly, for sure! Thank you for sharing this recipe!! xoxo Jen

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  89. Rebekah R says

    This granola was absolutely delicious and perfect for putting ripe bananas to good use! I added 2 ripe bananas instead of 1, along with already-salted mixed nuts, and the result was salty-sweet goodness! I also added chia seeds instead of flax for crunch. I’ll be making this one for years to come!

  90. Kim Clark says

    I know this post has a million comments and ratings, but here is another! I’ve made this recipe dozens of times over the years (3 times in the past month!) and figure it’s time to post. I don’t often make it the same way twice, but my favorite modifications are simple: add 1 Tbsp chia seeds and 2 Tbsp hemp hearts. Ups the nutritional value and adds to the nuttiness (at least the hemp hearts!). Thank you for my favorite granola recipe EVER.

  91. Dani says

    This was a delicious and easy recipe! I omitted the raw sugar and had to substitute olive oil for coconut oil and it came out perfectly. I spread the wet granola between 2 large baking sheets and baked in convection oven for just about 20 minutes. Thank you again for another wonderful recipe, Dana! Your blog is beautiful :)

  92. Holly says

    Amazing recipe ! This is the best I gave ever found. It’s super easy to make and great taste . Just like banana bread, and yes, my house smelled amazing too. Thank you!♡

  93. Candice Baker says

    Not a fan of walnuts, substituted with sliced almonds for fantastic results! I also quadrupled the flaxseed yummm

  94. Kiti says

    Well, I’m late!
    One word: Woah! I almost wanted to hide it from my husband. Actually, I put a sticky on the bag saying to please be mindful of the granola….as I want it to last so much longer!!!!

    • Lindsay says

      Delicious! Easy to put together with ingredients I had on hand. Love using banana instead of extra oil/nut butters or more sweeteners – plus the flavour with the banana is fantastic. Nice variation from a lot of traditional granola recipes. Easy to make slight variations with “add-ins” so it feels a bit different each time!

  95. Tess says

    This is my favorite granola recipe! Just the right amount of crunch, sweetness and sustenance from the nuts. I’ve been making it for friends as gifts :) Dana, I wonder if I could add brown rice cereal to it for some crispness. How much more of the liquid ingredients do you think I need to add if I wanted to add 2cups of rice cereal? Thanks so much!

  96. magipotam says

    I’ve made this recipe so many times now, it’s amazing <3 I sometimes add chia instead of flaxseed when I don't have any, and I also play around with the nut combinations and ratio – I usually add a cup of almonds and the rest is walnuts. Another thing I add sometimes is banana chips which isn't the healthiest but I really like it so I add a handful to the baked and chilled granola, and I'd also add crushed cocoa nibs or chopped dates or something. You can get very creative with it.

  97. Dallas says

    Hello! Another delicious recipe. Yum! This did indeed make my apartment smell completely banana bread-y scrumptious!

    General question about coconut oil. I noticed in some recipes that you call specifically for “melted” coconut measurements. Not this one though: Does it make a difference if the oil is melted or not when measuring it? My kitchen has been getting pretty hot lately and the coconut oil jar is totally liquid some days. So for this recipe I used the melted amount of what you suggested. The granola did brown but I had to keep it in by about 8 minutes beyond what you suggest! Of course my oven is probably lackluster compared to what you use. But still my question remains!

    Thanks for taking the time to share the love! Peace.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dallas! It doesn’t really matter whether you measure melted or non for this recipe though as it is added to the saucepan in step 3 and will be warmed up anyway. As for the cooking time, that can always vary a bit but we always offer a cooking time, or until golden brown because oven temperatures can vary. Hope this helps!

  98. Dana Gaydon says

    This is thee best granola I’ve ever had or could possibly think of making. My husband is a tough crowd and he was impressed. We love it!!

  99. Mandy says

    Gah! SO good!! Dana, you are a genius. I seriously don’t make any other food bloggers recipes because I like yours the most :).

  100. Jazzu says

    Hi, this looks very yummy! I was wondering if it’s possible to replace the maple syrup with apple sauce instead, or could that make it too mushy/wet? Thank you kindly. c:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jazzu! We haven’t tried using applesauce and can’t say for sure, but I would think that your initial thought is correct and it may be too mushy/wet. If you give it a try, report back on how it goes!

      • Marilyn says

        I LOVE your recipe made with banana and pumpkin. I just finished making a batch with applesauce. It’s good, but the apple flavor isn’t as strong as I would wish, so next time I will probably chop up some dried apples to add to it before I put it in the oven, so the apples can crisp, too. I baked mine all on one cookie sheet at 325 degrees for the first 20 minutes, stirred and then turned it down to 250 for about 10 minutes and stirred again, then baked for 10 minutes more. At the end, I just turned off the oven and let it crisp up in there while the heat was dissipating. (My oven tends to run hot, so this keeps me from burning the batches.)

  101. Danny J says

    Thanks Dana! I made his granola and was so impressed! Your recipes inspire me to experiment with my own ideas. So this time I took some liberties with this recipe. Swapping 1 cup of oats for brown rice cereal. Subbed coconut sugar, pumpkin seeds & cashews, pumpkin puree, 1 tbsp of brown rice syrup Instead of the extra maple and used pumpkin pie spice in place of cinnamon. So darn good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed it, Danny! Thanks for sharing your recipe changes :D

  102. Jagna says

    happy to report that this granola is AMAZING even without the raw sugar or the agave syrup, with only 1/4c of maple syrup and without the pecans (nuts have a lot of fat….) Next time maybe I will try with less coconut oil

  103. Meg says

    This is maybe my favorite recipe I’ve ever found on the internet. I add dried apples and pumpkin seeds to it sometimes. Magic.

  104. Molly says

    Hi! This granola looks super yummy. If I left out the added sugar (but left the maple syrup), would the recipe still work? Or does the sugar serve a purpose other than just sweetness? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Molly! You could but it obviously won’t be as sweet. You could sub some powdered stevia, or up the amount of maple syrup. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ramona! Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.

  105. Isha McCarthy says

    I make this granola weekly!!!!!! I eat it every morning for breakfast (on its on with milk, over yogurt, over oatmeal, etc..) and I love it so much! The first few times I made it I didn’t stir it but now I do and I think I like that better. Or do I? I actually can’t decide because it’s just SO SO GOOD!!!! I want to start adding chia seeds and hemp seeds to my recipe – do you have any suggestions on what amounts to use and if I need to adjust the other ingredients to make that work? Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I think you could just add those additional ingredients without adjusting the recipe! Others in the comments added chia and had success!

  106. Pardita says

    Hi Dana,

    I’ve been making this regularly but it’s getting a bit soggy, why is that ?? Could it be that I’m crowding the tray ? Or something else


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cait! What about raw pumpkin seeds, sunflower seeds, and unsweetened coconut flakes? Hope this helps!

  107. Michelle says

    Such a fabulous recipe. I didn’t realize how easy and affordable it is to make your own granola. I’ve tried a few of your granola recipes and they’re all excellent! Thank you so much! I’ve made this banana bread one three times now and am giving it as Christmas gifts <3

  108. Pardita says

    Hi Dana,

    I Made this and it’s stunning. Just wanted to know the nutritional facts are for the whole batch or per serving ???


  109. Kim says

    Perfectly delicious! I used a dark heavy pan and a “silpat” mat, and 30 minutes at 275 worked best for that combination.

  110. DONNA GIBSON says

    I’ve made thus 3x already & it gets better & better. Pumpkin seeds, walnuts, pecans. All of them or whatever you have in hand. I always have to triple the recipe and there’s no one here but me and mom. We LOVE knowing exactly what’s in our granola! Thank you so much! Its a hit! Dana you have great recipes!

  111. Sierra says

    Yum! 4th time making this, it’s our fave! Subbed sliced almonds for pecans this time and wowza, love it! Can’t wait to mix it up by using sweet potato instead of banana one of these days. So easy, so super delicious!

  112. Sue says

    This is soooooo good and easily adaptable. I don’t eat oatmeal so added some coconut and seeds which made it a grain free option. On top of that I had some pumpkin puree I wanted to use so I replaced the banana with that. You could really make so many changes as you needed according to your own diet.
    This batch will be gone in no time I’m sure!

  113. Laurie says

    I made this for the third time today, great recipe! My neighbor texted me to find out what I was cooking because it smelled so good! :)

  114. Danielle says

    We have nut allergies, so we substituted a combination of raw PUMPKIN SEEDS, raw SUNFLOWER SEEDS, and unsweetened COCONUT FLAKES for the nuts. And it’s delicious.
    Here’s another tip: I used COARSE SALT so that you get little salty bursts. I love it.

  115. Emaleigh Downey says

    So good! Stuck to the recipe except I had a mixture of rolled and quick cooking oats, used coconut sugar instead of raw sugar, and reduced the maple syrup to a 1/4 cup.
    Also added hemp seeds, chia seeds and buckwheat groats!

  116. Lindsay Nelson says

    this recipe is a blessing in my life. first time making granola and it couldn’t have been easier. my family loves it. left it in the oven for a bit too long… burned, but thats ok,, next time I’ll make it at 340 degrees for 5 minutes less. my oven is hotter than the average oven.

  117. Nina says

    Could I sub peanut butter for coconut oil? I have all other ingredients but no oil/butter except for PB. Thanks!

  118. Jo Dee says

    Hi! I love the way this recipe sounds. Do you know if there’s another kind of oil I can sub for the coconut oil?

    • Jo Dee says

      Annnnnd, I just read the rest of the comments – should’ve kept scrolling! Thank you, can’t wait to try this.

  119. Bianca says

    I have made this twice and it was delicious !!!

    Is there anyway that I can make this using fresh blueberries instead of banana?

    Im just craving a good blueberry granola…

  120. Sam K says

    I made this recipe for the third time and here are my tweaks. The first two times it turned out exactly the same, the granola was a little soggy and chewy rather than crispy, which I didn’t like. Also, the nuts burned when I added them at the beginning. I used less maple syrup, 1/4 cup instead of 1/3 cup + 1tbsp and also a little bit less than a full banana (I took off maybe half an inch). I added the nuts in ten minutes before the granola finished cooking. Came out great and actually crispy this time!

  121. sharon says

    This granola is amazing…really does taste like banana bread….I added cocoa nibs and toasted coconut…a definite keeper

  122. Jackie says

    I made this recipe for my vegan- gluten free diet and oh my, I loved it. I omitted the sugar and it’s already sweet for my taste, just make sure you have a very ripe banana. I also baked it longer than 28 minutes, because it was still soggy at 28 minutes- it’s probably my oven. I eat the granola with almond milk and banana slices. Delish and filling! I will make it again this weekend. Thank you!

  123. Jessica says

    This is the best granola I’ve had/ever made! I make it at least once a week and triple the recipe in order to have it last more than an a day! Thank you so much for creating and sharing such a wonderful recipe!!

  124. Jules says


    I just wanted to thank you so so much for your brilliant work. I am a passionate cook who recently got diagnosed with lactose intolerance and for another problem I cannot have gluten either.

    Your recipes are all so wonderfully researched, they are saving me time when I don’t want to do the work myself and inspiring me when instead I feel like I want to experiment. Thank you, so so much!! This granola made the house smell so beautiful yesterday night, and it is now my absolute go-to recipe!

    Lots of love and gratitude!


  125. rusty says

    I made this recipe with my mom this evening and it is heavenly! I may or may not have stuffed myself with unreasonable amounts of granola right after having your Brussels sprouts pasta recipe for dinner.

    We added 1/4 cup raisins and subbed the pecans for almonds, used only 1/3 cup honey and used golden flax seed as that was the only type we had. It turned out AH-mazing.
    This is the second one of you granola recipes that I’m making. First was the sweet potato one which was awesome and my mom’s absolute favourite!

  126. Cori says

    I’m so disappointed in myself, I don’t know what I did wrong. I followed the recipe exactly. Just pulled it out of the oven and even though it was very brown, it was very soft. I can’t figure out what I did wrong. Does it harden after it cools or should it come out of the oven hard? Where did I go wrong?

    • rusty says

      Mine was also soft when I took it out of the oven but as it cooled down it hardened and I was able to break it into clumps. I think it’s normal, just like cookies are very soft while still hot but after some time they become harder and crunchy even.

  127. Sam says

    This is heavenly!!! I’ve made it twice so far. The problem I encountered both times was the bottom getting too brown, almost burnt after a little over 20 min but it might just be my baking sheet, not sure why. The recipe says not to toss it to make it clumpy, but I think next time I just have to toss it to prevent the burning. Also the second time around I used less sugar, 1.5 tbsp instead of 3 and added more pecans! Thanks for a great recipe.

  128. Mel B says

    I made this today for the first time. I subbed sliced almonds for walnuts and used two bananas, because I had them.
    The deliciousness is so dreamy. I can’t even. Tell. You.

  129. Deanna says

    How do you store this since it has Bananas in it. I make in bulk so I normally freeze. However I am concerned about the banana. Ty

  130. Graham says

    Thank you so much! I made this last night and it made for the best breakfast today! I usually follow a recipe only the first time and then tweak it to make improvements. This is just perfect!

  131. Veronica says

    I made this granola and it was amazing. I ended up already having all the ingredients in my kitchen. I had just the perfect amount of pecans. It was so delicious and crunchy. My family loved it. I’m now planning on making a batch to give a long with christmas gifts to my friends. Who doesn’t like granola?

  132. Marley says

    I love this recipe so much. I’ve never made the same single recipe so much before! I didn’t use pecans as they’re more expensive than gold here but the taste of the toasted walnuts is enough. So heavenly. I end up eating more as a snack than I do for breakfast sometimes because its SO good. Honestly dangerously good. Sometimes I purposely don’t make it because I know I will end up eating it all as a snack haha.
    Will have to try subbing banana for sweet potato or pumpkin next, and maybe throw some pumpkin spice in there. Fab recipe :D

  133. Rainah says

    Daughter and I enjoyed these today. I’d made a three ingredient version first (using up bananas: 2 bananas, 2 C oats, 1/2 C raisins). At first she just said she liked them the same…. ??? I thought, are you ill, this Banana Bread Granola is wayyyy much better!? Then she came out with the telling truth: She wanted raisins in this recipe, so she’d have the best of both worlds. So there you have it. We love this! Thanks!

  134. Lauren Lizewski says

    This rocks. It makes the house smell soooo good. Plus it has the best crunchy consistency, I don’t know what it is, maybe the banana, but this recipe has turned out the best for me, among other granola recipes that were rather chewy.

    Thanks !

  135. Ewa says

    This is a yummy recipe but I feel like 350 is way too high for granola. Mine started burning after 10 min even though I stirred it often.

  136. Addie says

    Thank you for the recipe! I can’t explain how warm and amazing the house smelled when it was baking. 5 star recipe!! Sharing it with friends and family!!!! :)

  137. Erin says

    I made this recipe the other day and it was DELICIOUS! First time I had ever made granola. Easy to follow recipe. (:

  138. Diane B says

    BEST GRANOLA EVER!! I made my first batch late this afternoon and kept nibbling at it while I made dinner. I finally gave up and had a small bowl with almond milk for desert. I’ll be making this on a regular basis and will definitely be my go-to for Christmas gifts!


  139. Sue says

    This stuff is SO moorish. I omitted the raw sugar and added 1/2 cup of maple syrup. Fantastic recipe that will be on regular rotation in our house.

  140. Debbie Young says

    Do you have a suggestion for what I can use instead of banana? My daughter is allergic to bananas. Just made it according to the recipe and it is wonderful!

    • DeAnna says

      In the text part of the page, where the pictures are located, there is a comment from the author, stating that substitutions of pumpkin, pureed beets, and I think it was applesauce, were all good.
      This is some fabulous granola. I had to make some changes myself due to food allergies, and it came out so well that my very non-health-food husband ate the whole batch! This is the best granola I’ve ever made!

  141. TG says

    Loved it ❤️ made as recipe directs. Added extra cinnamon because it’s my fav spice. Next batch I will use pumpkin purée. Which is a year round staple in my home so this is a great way to add variety

  142. Peanut Butter & Ellie says

    I made it! It was good- the only thing is I didn’t think it was banana-y enough!! I think I’ll mash up another banana and add it in next time (and cut the cane sugar out) to get TONS of banana flavor. My favorite part about this granola was that it made the house smell HEAVENLY. Like I wanted to bottle up the scent of it baking and use it as perfume. :)
    Thanks for the recipe, Dana!! xx

  143. Isabelle says

    I just made these and it was a huge mistake. They are SO good! I might eat it all in one sitting. Next Christmas everyone is getting this as a present. So SO good!!

  144. Christiana U says

    Love this receipe. I cook at a lower heat longer to avoid burning(and subbed the coconut oil for butter) but I love this receipe.

  145. Kate says

    This is the best granola recipe out there—seriously! It’s in regular rotation in our house. I blend plain kefir with Maine blueberries and top it off with a 1/2 cup of this granola… so addicting. Thank you for the wonderful recipe!

  146. Kim says

    Can I sub chia seeds for flax seed? Or something else in my pantry? I’m lazy and the grocery store is so far in the winter…

  147. Victoria says

    I’ve just made this recipe and it’s in the oven now. It smelled so good pre-oven that when I went to lick the spatula I accidentally drooled all over the floor instead [blushes]! I can’t say this has ever happened to me before. Can’t wait to try it!

  148. Charis Amy says

    I burn/ruin everything I bake, but this is un-ruinable. AND everybody in my life now loves me because I’m making banana bread granola. Seriously, thank you. AMAZING with yoghurt, and looks super cute on my counter in my mason jars. Look at me adulting! YAY!!

    I’ve also baked the banana muffins with the crumble tops and am making your sweet potato chickpea buddha bowl for dinner. Minimalist baking is now my life.

  149. Amberley says

    Oh. My. Gosh. This is DELICIOUS! I’m literally finishing my 11th serving (1 left!) in 5 days as I type this. I am always having a hard time finding quick and easy snacks to prepare on the weekends that are healthy, yet nutrient dense enough to fuel my activity throughout the week, while yet still meeting my crazy dietary needs too. Oh! And it would nice if they tasted good too??

    This fits the bill!!
    Healthy, clean, quick and easy, vegan, gluten free, nutrient dense. Aaaaand sooo GOOD!

  150. Andrea says

    How did I not see this recipe before?! *Running to pantry for ingredients* This is going to be EPIC. I’m hoping half will end up going in a jar for a Christmas gift for my step-mom who is impossible to buy for.

  151. Carol Ann says

    I love banana bread and muffins so much that I have a hard time not eating the whole thing as soon as it’s out of the oven! So this granola clearly won’t last as long as the previous batches I made but well, everybody deserve a treat at this time of the year ;) And just for the great smell in the whole apartment that lasted for hours it’s worth making it!

  152. Eline says

    I just made it and the whole house smells delicious! I really love the taste of it, but it was a little too sweet for my liking.
    For the next time, could i just use a little less maple syrup and more coconut oil?

  153. Juliet Steed says

    Just made this using homemade unsweetened applesauce in place of the banana and raisins instead of the walnuts (slightly reducing the sugar to compensate) and I can’t stop shovelling it into my face someone send help

  154. Chloe says

    just made this! i added a little less sugar and it was awesome!! it’s going to be hard to not eat it all at once. thanks for sharing!

  155. Cherry says

    Oh My Gooddd.. really does taste like banana bread!! so dangerous! hahah..

    I unfortunately stirred mine during cooking a bit cos i didn’t want the nuts to burn, so I don’t have as many clusters as i would like.. but then again, i’ll be making this again in oooh.. 1 day? :D

    thanks for all you do xo