If you want your house to smell like banana bread without actually baking banana bread, make this granola.
This granola is pretty rad, and provides yet another way to use up overripe bananas; serious score in my book.
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.
Look how friggin’ good that looks; and it’s not even baked! Hubba hubba.
Ta-da! Banana bread granola. So delicious + VEGAN & gluten-free! It’s
Crunchy
Nutty
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.
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.
If you aren’t a banana fan, sub sweet potato, pumpkin or even beet puree! (Hello hot pink granola! That’s my jam.)
Enjoy!
Banana Bread Granola
Ingredients
- 3 cups rolled oats (GF for gluten-free eaters)
- 3/4 cup walnuts
- 1/2 cup pecans
- 3 Tbsp raw sugar
- 1/2 tsp sea salt
- 1/2 Tbsp cinnamon
- 1 Tbsp flaxseed
- 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)
Instructions
- 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.
Notes
*Nutrition information is a rough estimate.
Charlie says
So good! :)
Yay! Thanks for sharing!
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.
Yay! Thanks for sharing, Elena!
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.
Yay! Thanks so much for sharing, Dana! xo
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.
Aw, thanks Lele! We’re so glad you enjoyed it! xo
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!
Whoop! Thanks so much for sharing, Janet! xo
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.
Whoop! We’re so glad you enjoyed it, Erin. Thanks so much for the lovely review! xo
J says
Absolutely delicious. Thank you!
Yay, thanks for sharing! xo
ratty says
made this yesterday and it was gorgeous. Used avocado oil instead of coconut and it was perfect.
Great! Thanks so much for sharing!
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!
It should be OK! It adds fiber and dries things out a bit but it’s not essential. Let us know how it goes.
Qiqi says
May I know does it available to use butter to replace coconut oil?
Hm, we haven’t tried that, but maybe! Let us know if you try it!
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!
Aw, love that! Thanks for sharing, Kate! xo
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.
We’re so glad you enjoyed it, Ann! Thanks so much for sharing!
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!
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
Sandra says
Seriously, your recipes never disappoint! Made this morning for breakfast. Everyone loved it!
Whoop! Thanks for sharing, Sandra!
Fizzi says
This recipe is AWESOME. I made it a couple Times and my Kids love it too.
Yay! Thanks so much for sharing, Fizzi!
Hannah says
Super delicious and easy
Yay! Thanks for sharing, Hannah!
Madalyn says
From your photo it looks like you have ground flaxseed, but I didn’t see instructions to do that in the recipe, does it matter which you use?
Hi Madalyn, either is fine. But we prefer ground flax for improved absorption.
Miso hungry says
This was perfectly delicious and easy. Bonus: my place smells amazing when it’s baking.
Whoop! We’re so glad you enjoyed it! Thanks so much for the lovely review!
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?
It should be crunchy! It gets more crunchy if you let it cool for a bit. Otherwise, maybe try reducing temp and baking longer?
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?
That should work! And yes, ground flax!
Naomi says
This recipe is a keeper! My family and I enjoyed it so much, so I am made a second batch! I lowered the sugar to 1 tbsp and used 1 1/2 tbsp. flax. Thank you so much!
Whoop! Thanks for sharing, Naomi!
Naomi says
This recipe is a keeper! My family and I enjoyed it so much, so I made a second batch! I lowered the sugar to 1 tbsp and used 1 1/2 tbsp. flax. Thank you so much!
Whoop! We’re so glad to hear it, Naomi! Thanks so much for sharing!
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!
Ha- good point! We’re so glad you enjoy it, Franzi! xo
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!!
We think so, but it may differ the texture. Let us know if you give it a go!
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.
We’re so glad you enjoyed it! Thanks so much for sharing!
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.
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
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.
We’re so glad you enjoy it, Lauren! Thanks so much for sharing!
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.
Thanks for sharing, Vanessa!
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.
We’re so glad you enjoyed it and find the modifiable servings helpful! Thanks for sharing, Erin!
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!
We’re so glad you enjoy it, Caitlyn! Thanks so much for the lovely review! xo
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!
Ooh, we’ll add that to our ideas list! Thanks for sharing, Elena!
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 !!
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
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!).
We’re so glad you enjoyed it, Callie! Thanks so much for sharing!
Denise says
Another Minimlaist Baker granola recipe my family loves! Thanks so much!!
Whoop! Thanks so much for the lovely review, Denise!
Alex says
Hi!
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? :)
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!
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!
Whoop! Thanks for sharing, Claire! xo
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
☺️
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!
We’re so glad you enjoyed it, Nicole! Thanks for sharing your experience!
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!
Hi Natalie, we haven’t! Did you make sure to let it cool completely before covering?
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!
We’re so glad you enjoyed it, Hannah! Thanks so much for sharing!
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! :)
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!
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!
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 ?
Ha! We’re so glad you enjoyed it, Steph! Thanks for sharing!
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?
Hi Bea, yes, we think the water content was probably the issue. We would recommend maple syrup for next time!
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.
Yay! Thanks for sharing, Chelsea!
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
Sara says
YUM. We made this granola and seriously couldn’t stop eating it. It’s so good.
Elisa says
Oh god this is so good!!!
Absolutely love it
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! :)
Hi Jackie, feel free to leave it out or sub for another seed such as chia!
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?
Sure! Maybe more oats and/or sub pumpkin seeds, sunflower seeds, and/or coconut flakes? Let us know if you do some experimenting!
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
Thanks for the feedback, Cam!
Kasey says
Any chance i can sub EVOO for the coconut oil? I ran out. Will it taste funny with the EVOO?
It will affect the flavor but it will “work” – let us know how it goes!
Amanda says
Amazing. I keep telling everyone I know about it!
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!
Lisa Machin says
I was craving granola at work, came home, found your recipe and it hit the spot! So quick and tasty.
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!!
Whoop! We’re so glad you enjoy it!
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!
Whoop! We’re so glad you enjoy it, Lucy! xo
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.
Hmm, that could be the cause! Those are more temperature sensitive.
Ariel says
I usually toss my hemp and chia seeds in after I bake the granola!
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!
xoxo!
Mandy says
Loved this!! Paired it with the homemade almond milk (also from your site) and it was just fantastic!! Thanks!
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
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.
Ha! We’re SO glad you enjoy it, Milly! Thanks for sharing!
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.
Thanks!!
We’re so glad you enjoyed it, Kristen! Thanks so much for sharing! xo
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!
Whoop! Thanks so much for sharing, Laura! xo
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!
Whoop! Thanks so much for the lovely review, Laura!
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
Whoop! We’re so glad you enjoy this recipe, Mark! Thanks for the lovely review!
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 ?
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.
Amy says
It smells amazing and tastes great. I’m only leaving 3 stars because the banana flavor is barely detectable.
Thanks for the feedback, Amy. Were your bananas quite ripe? Sometimes if not the flavor can be less intense.
Amy says
My banana was very ripe. Perhaps they’ve been in the fridge for too long (over a week after ripening)?
Thanks for sharing! We’ll revisit the recipe to see if we can make any flavor improvements.
K says
It years amazing but I agree the banana flavor was very mild
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.
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!
We’re so glad you enjoy it, Robin! Thanks so much for the lovely review! xo
Eileen says
I have made this recipe twice and it is SO delicious!! Currently, I am reducing the amount of oil in my diet, and so today I substituted whipped aquafaba for the coconut oil as you have done in your “Easy oil-free granola” recipe. https://minimalistbaker.com/aquafaba-granola-oil-free/ Thank you for a delicious alternative. Oil-free and it tastes AMAZING!
SMART! Thanks for sharing, Eileen!
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.
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!
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
So kind! xoxo
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!
So glad you enjoy it, Linda! Thanks so much for the lovely review! xo
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.
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.
Thanks for sharing!
Linda says
Great ideas. I think extra bananas sounds perfect!
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.
So glad you enjoyed it, Lucy! Thanks for the lovely review!
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.
Thanks
Jodi says
I have made this a few times, I follow the ingredient list and use maple syrup..no issues.
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. ?
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!
Thanks for sharing!!!
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!!!!
Dominique says
This granola is delicious! Crunchy, nutty, bananary…perfect! Am just about to make for the second time :)
Thankyou for your lovely recipes!
Jennifer says
Hi, sorry to be a pest but how much is each serving size in grams?
Thanks.
P.S really yummy!
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!
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!
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?
We would say try using a smaller banana next time! Hope that helps!
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
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
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!
Your modifications sound delicious, Rebekah! Thanks for sharing your experience!
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.
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 :)
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!♡
Yay! We are glad to hear that, Holly!
Candice Baker says
Not a fan of walnuts, substituted with sliced almonds for fantastic results! I also quadrupled the flaxseed yummm
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!!!!
Hah! We are glad to hear that you enjoyed it, Kiti!
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!
Thanks for sharing, Lindsay!
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!
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.
Yum! Great additions!
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.
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!
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!!
Yay!
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 :).
So kind! We are glad you’re enjoying the recipes, Mandy :D
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:
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.)
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!
We’re glad you enjoyed it, Danny! Thanks for sharing your recipe changes :D
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
Yay!
Trieneke says
Hi, What can I sub the sugar for? Maybe coconut sugar?
Hi! You could sub some powdered stevia, or up the amount of honey. Hope that helps!
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.
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!
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!
Ramona says
Hey. What is the best way to store this?
Hi Ramona! Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.
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!
Hi! I think you could just add those additional ingredients without adjusting the recipe! Others in the comments added chia and had success!
Natasha Berger says
Hi Dana, can I sub the coconut oil for canola/ olive/ avocado oil?
Molly says
Hi! Is this made with ground flaxseed/flaxseed meal or whole flaxseed?
Thanks!
Hi Molly! We used ground, but either is fine!
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
Regards,
Pardita
Yes, that might be it. Next time, give it a little more room and see if that helps!
Cait says
Any suggestions on what to replace the pecans and walnuts with if you have a nut allergy?
Hi Cait! What about raw pumpkin seeds, sunflower seeds, and unsweetened coconut flakes? Hope this helps!
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
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 ???
Regards,
Pardita
Hi! It’s for a 1/2 cup of granola!
Kim says
Perfectly delicious! I used a dark heavy pan and a “silpat” mat, and 30 minutes at 275 worked best for that combination.
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!
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!
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!
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! :)
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.
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!
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.
Nina says
Could I sub peanut butter for coconut oil? I have all other ingredients but no oil/butter except for PB. Thanks!
Hi! Most likely not, not without compromising the sweetness and moisture level.
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.
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…
Hi! It should work. We haven’t tried it, but if you do let us know how it goes!
Yuki says
Can I substitute Unsalted butter for the coconut oil?
Emaleigh Downey says
I would say go for it! also olive oil worked for me!
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!
Eliza says
It’s in the oven… but I already had to have a bit ;) Soooo good! Thank you!
Fernando says
Good evening. May I sub coconut oil for other oil or regular butter? Thanks
Hi! Melted earth balance or olive oil will work instead!
sharon says
This granola is amazing…really does taste like banana bread….I added cocoa nibs and toasted coconut…a definite keeper
Darby says
Can you make this without the nuts,
Emaleigh Downey says
absolutely! I used a mixture of seeds and coconut one time instead of nuts and it came out great!
yuki says
May I know preheat 350 ℃ or ℉?
Hi Yuki! 350℉!
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!
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!!
Jules says
Dana,
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!
Jules
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!
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.
Amanda says
I made this last night and followed the recipe as stated. DELISHIOUS!!! Thank you for sharing it. :)
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.
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.
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
Elaine says
Same concern. How to store and how pong would it last
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!
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?
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
Jamie says
So delicious! Thanks for the recipe!
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!
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 !
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.
Sorry to hear that Ewa, try a lower temperature (300-325) and check it every 5-10 minutes!
Kate says
LOVE this recipe! I omitted the raw sugar and its still perfectly sweet :)
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!!!! :)
Amanda h. says
What can you use in replacement of raw sugar?
Amanda h. says
Oh! I see someone said they used all maple syrup! I may try that! Or agave, or brown sugar? What are the special properties of raw sugar?
You could try and use coconut sugar!
Erin says
I made this recipe the other day and it was DELICIOUS! First time I had ever made granola. Easy to follow recipe. (:
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!
THANK YOU! THANK YOU! THANK YOU!
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.
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!
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
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
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!!
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.
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!
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…
Peanut Butter & Ellie says
I’m not Dana, but I’m sure you could! :) Good luck!
Kendra says
Best granola recipe I’ve ever made! Delicious!
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!
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.
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!
Ann-Margaret says
Absolutely delicious! Thank you for such a wonderful website!
Heather says
Is the flax ground flax?
Yes.
Ingrid says
I just made this and it’s sooo dank
thank youuuuu????
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.
Liv says
This is the best granola I have ever tasted
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!
Melissa says
Can I use EVOO in place of the coconut oil? And regular sugar in place of the raw sugar? Same amounts?
Anthony says
How do you think steel cut oats would sub?
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?
Yes, I’d reduce the maple syrup!
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
haha, glad you liked it!
Holly MacLean says
The smell… The flavour… 5/5!
Stacey says
This granola is easy and delicious. My kids and I love it! Thanks for the recipe. : )
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!
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
Amelie says
Awesome recipe, so delicious!
Amanda says
Amazing! Just made it and I have trouble stopping to snack and leaving some for the morning!! Crunchy, sweet, spot-on banana bread-like and so easy! I will be making this loads more often…
Tiffany says
Hi Dana! I made this recipe today and it’s fantastic! Thank you!
My batch was ready at 20min maybe because my oven runs hotter. Next time I will take it out at 16-18min because a few pieces were a little dark.
Thanks again! My family absolutely loves it!!
Eiji says
This recipe is amazing. Well most of your recipes are. Thank you for sharing. You are a wonderful resource for new vegans that cook.
Nicole says
Was lovely granola – too sweet for my taste buds though – might leave out raw sugar or reduce the amount of maple syrup.
I have never heated up the wet ingredients before because its all already liquid – any specific reason you do it?
Claudia says
Just made your granola bars – we love them at our house. And this granola just came out of the oven and I tried it right away – delicious!! I substituted flaxseed with chia seeds and added shredded coconut halfway through – yum. Can’t wait for breakfast tomorrow! Great website.
Ruby says
OMG!!!! I love this stuff, it turns out so delicious and it is so easy! I have already impressed all my friends. :)
Neelima says
Our whole family is in granola heaven! I made my first batch ever yesterday and even my very finicky 8 year old paid a compliment and wanted seconds :) We’ve had it with yogurt and fresh, sliced bananas and a sprinkling of chia seeds. Just yum.
The only thing I changed was using olive oil instead of coconut oil and it worked like a dream!
Thank you for this!
Julie says
Ever since seeing this post a few months ago, I’ve been making this recipe regularly. I live inFrance, so I’ve shared it with a few French friends (who hardly know what granola is, and certainly don’t know the pleasures of a good, spiced banana bread). They LOVE it, and each person who has tried it has, without fail, asked for a jar of it. This stuff is seriously addicting.
NOTE: I find that the nuts (especially walnuts) tend to burn before the oats have fully toasted and seized. Have had to pluck too many burnt walnuts from the final mix, so I think I’ll try adding them about half-way through cooking next time. Other than that, I have had excellent luck with this recipe every time. Pro tip: serve with some sliced bananas with almond milk, or yogurt, or–why not–a bit of coconut cream. Mmmm.
De says
Just made this and WOW..so good!! My only regret is that I didn’t double the recipe, pretty sure my sister and I might eat it all today lol Thanks so much, Dana! :)
Angie says
I just made this and can’t stop eating it!! I cut down on sugar and fat and it still is wonderful! thanks
Great! Thanks for sharing, Angie!
sandi says
Hi, I just found this recipe and I’m excited to try it. One question, I only have flaxseed meal on hand. Will that still work?
Yes!
Regina says
Amazing!! My three-year-old-daughter and I made this today, and it is so freaking delicious!! I have to keep her away from it so I have breakfast for the week! Just as good as your pumpkin maple granola, which we’ve made a few times now. I left out the sugar from both recipes – and didn’t miss it at all. Thank you for these wonderful, healthy granola recipes. So glad to have found your site!
Danika says
Would love to make this, just not a big fan of walnuts or pecans- any suggestions to substitute these?
July says
I make this granola so often because it’s just so good! By now I tried it with different oats (quick oats work just as well), nuts and “add ins”. I absolutely love it with hazelnuts! I’m actually just put a batch in the oven as I type this haha.
It’s also nice as a gift because it’s easy to make but everyone thinks it’s something really special.
This recipe definitely made my life a lot better ;~)
wendy says
Made this recipe today with my 2.5yr old daughter, it was quick and easy but most of all it was delicious! Thanks for sharing the recipe :)
Emily says
This looks amazing! Would it work with quick oats instead of rolled oats? I’m celiac and would have to order GF rolled oats to make this, but already have quick oats on hand!
I think so, but it may differ the texture. Let me know if you give it a go!
Karley says
This is a major hit in our house (as well as all your other granolas we have tried)! I added cocoa nibs because we like chocolate in our banana bread. Making again this week and thinking of adding some dried fruit for a bit of a chew!
Annie says
This is the best granola I have ever had!! It tastes exactly like banana bread, and without the butter/white flour/ white sugar regrets!!
Whoop! Glad you liked it, Annie! xoxo
Sandi says
I saw this recipe when I was looking at your peanut butter granola recipe (which is wonderful, by the way). My daughter thought I was nuts when I told her it sounded interesting. I made it today while she was at school, and now I can’t wait for her to get home and taste it. My son and I both agree it is fantastic! It tastes just like banana bread! This one will definitely become a regular in our granola rotation. Thank you for such a wonderful recipe! I can’t wait to explore some more of your recipes.
Whoop! Glad you liked it!!
Tracey @ A Taste of Trace says
I’m opting for homemade goodies for Christmas gifts this year and I’m totally gifting this granola! It just came out of the oven and my apartment smells fantastic!! :) I added some popped quinoa & buckwheat groats that I had lying around. The real challenge will be to see if I’ll be able to stop eating it before I give it away!!
So smart! So glad you are enjoying it, Tracey. Happy gifting!
Nathalie says
Hello! This looks perfect for Christmas gift-aways. But I was wondering if the sugar in the recipe can be subbed with something else or removed entirely without compromising on the taste?
xx nat
TinaStone says
Oh my! I have it in the oven right this moment and it looks (and tastes, yes I tasted – a lot) sooo delicious! It was ment as a gift, but I thing I’m gonna keep it :)
Ashley Brainer says
Tried this recipe and it turned out fantastic! I substituted banana for sweet potato and I substituted the coconut oil for vegan earth balance butter. It turned out amazing and made my condo smell wonderful. This is now my go to recipe for granola!
Lovely! Glad you enjoyed it, Ashley!
Beca says
Well, it’s still in the oven and my 11 and 9 year old walked in the house and said “What’s that amazing smell?!?!?!” LOL, we haven’t tried it just yet… well… ok, I tried it raw, I had to sub olive oil as per a previous comment as Coconut Oil is out of my price range… the olive oil tasted a bit strong. My vary banana and oil quantity next time. :D
Theresa @ Two Much Fun says
In the words of my four-year old daughter, “this- is- a-mazing!” Thank you so much for sharing a delicious and nutritious granola recipe. My four-year old son helped me make your granola recipe, it is a perfect beginner recipe for kids in the kitchen. I posted how he made it on our blog.
My husband and I were both surprised at how much banana flavor actually came through in the granola. This is our new favorite granola- goodbye fancy bagged granola!
Jean says
WOW! WOW! I made this thinking it would be a novel way to use some ripe banana, but I didn’t think there would be any chance it could bump my go-to #1 granola recipe out of its place.
My goodness, the mix of maple syrup and banana and coconut oil has left my mouth drooling for more.
This is incredibly tasty and I am delighted to taste the banana flavor coming through. The outside pieces which got a little browner are causing me to nibble more and more.
Thanks for this keeper!
I used coconut sugar and bran in place of flax seed, but otherwise followed the recipe as is.
Theresa @ Two Much Fun says
Dana, this is FANTASTIC! Thank you for sharing. The banana taste is – – – incredible. This tastes so much better than the pricey bags of granola that we occasionally splurge on. We love the perfect amount of sweetness that you created. We already sampled it in a Greek yogurt parfait- the kids DEVOURED theirs. By the way, my 4 1/2 year old son helped me make this, it’s an excellent kids-in-the-kitchen recipe. I’m sure we’ll be making another batch soon. Thank you for a healthy and delicious recipe for me to feed my family!
Vivi says
I love my granola clumpy and crunchy too. Just made this one and loved. Will be adding some dark choc chips to balance the flavors :]
Allison says
Just made this. The most wonderful scent has filled our house! This will be a regular in my recipe book.
Lesley Jackson says
Hi Dana,
I can’t wait to try this but I am allergic to seeds. If I leave out the flaxseed will it still be as good? And as nutritious?
Yes! You’ll lose a little nutrition, but that’s OK!
Alexis says
This is such a great recipe – the banana adds excellent moisture, flavour and natural sweetness.
admattai says
this recipe is great! just made it this morning to go with my greek yogurt. I also mixed in some chocolate chips since I like chocolate chip banana bread :)
Irene says
This is a wonderful recipe! I also added some ch-ch-ch chia seeds as well. I am excited to try your other recipes :)
Nice. Glad you enjoyed it, Irene!
Betsy says
I’ve been obsessively making this throughout my pregnancy, my baby says thank you! ;)
Annika says
Soooo yummy! I feel like I could just mix a bit more flax or banana or something in it and it’d be a gigantic cookie, almost wanted to eat the mix raw!! I wonder if you could adapt these into breakfast cookies? I also added dates and raisins because I love dates in my granola ^^
Love you blog by the way, really makes me laugh and inspires me ^^ You’ve got me wanting to make a food blog myself *^^*
Chaya says
This is the best looking and sounding granola, I have come across. I think even hubby would like this and he uses frowns on granola. Let’s see if I can thank you for working miracles on him.
Mandi says
I’ve been looking for a new flavour of granola to try, getting a bit bored of my Maple Almond lol. And I love that this doesn’t have dried fruit! I have a surplus of bananas at the moment, just about to head into the kitchen to make this! :-D
Jennifer says
I have some in the oven right now…smells really good…I also added hemp hearts for added protein and used organic coconut sugar! Hopefully it tastes as good as it smells!
caitlin says
I subbed the banana with pumpkin puree since we were out of fresh bananas and ohmygosh I LOVE IT. I couldn’t resist not eating it so now there’s probably only half left, oops! thanks so much for the recipe!
Beata, Magazyn Kuchenny says
It was love at first sight & bite :-) Thanks for the recipe! I will share it on my blog.
Jessica says
I made this granola the other night – it tastes amazing, I love the little bit of salt. I tossed shaved coconut in during the last 5 minutes and added banana chips right after it can out of the oven. Tonight I ate a big bowl with homemade vanilla cinnamom almond milk. The perfect pair, I could have eaten the whole batch!
Robyn says
Found this amazing recipe on Pinterest today…. In the oven as we speak! Smells like heaven. Planning on topping my favorite nice-cream tonight and blog about it tomorrow. Of course I will be giving a link to your lovely site. Thanks for sharing the recipe!
Megan says
So I watched Jude (Kim & David’s little guy) and she made me this granola as a thank you…so now I want MORE and here I am! Thanks you clever friends! :)
Ha! Such a great exchange! Thanks for sharing, Megan. We’ll be in Portland this summer so we’ll have to connect!
Grace says
This recipe was delicious! One of the best granola recipes I have tried. I used brown sugar instead of raw sugar and it turned out perfect! Thank you!
Vanessa says
My new favourite granola!! I only got into making my own granola recently after being inspired by my cousin. So much better than the store bought and I always have the items on hand. I am vegan and gluten intolerant and this is just the perfect substitute for baking a whole banana bread. And as someone who has grown up baking banana bread with my mom this is big! I don’t think the first batch I made lasted 2 weeks. I would eat it with nut milk as a cereal it’s soo good! Smells amazzzing.
Whoop! Thanks so much for the lovely review, Vanessa!
Lisa Daley says
Part of our Easter breakfast ~~~ soooooo good
Yay! Glad you like :D
Janine says
I have made this 5 or 6 times and each time change it a little…. With or without the banana, plus dried fruit ( dates, apricots, cranberries…) plus flaked almond, macadamias, pecans. Best addition though is shredded coconut. I have also used golden syrup when I didn’t have enough maple syrup and that worked too.
Basically this recipe with whatever I can use from my pantry and the kids (4 and 15 months) and hubby love it every time.
Thank you. I love love love an adaptable recipe to reduce any waste from the pantry. Also great to know what’s in our breakfast cereal. What a great start to the day.
Thanks again
So great to hear! Thanks for sharing your modifications, Janine. That’s so helpful for other readers. Glad you’re enjoying this recipe so much! Cheers!
Veronika M says
Since coming across your website I’ve made this AMAZING granola at least 3 times. The aroma, the flavor oh so divine! My family and friends have thoroughly enjoyed this recipe, so thank you.
So great! Thanks for sharing, Veronika!
Nicole says
I love this recipe! The smell is intoxicating! I added freeze dried strawberries from Trader Joe’s to end product and it tastes amazing in a bowl with almond milk. Thank you!
Right? It takes over your entire house with yummy banana bread smells. So yum! Thanks for sharing, Nicole.
Miriam O. says
Absolutely in love with this website! Its so perfect and simple, I’m all for easy, short recipes! Plus they’re delicious! I just made this and i’m waiting for the second batch to be done! I’m so excited for breakfast tomorrow!
Thanks Miriam! So kind of you to say!
pedro brandao says
hey! is it ok to substitute the coconut oil for olive oil?
it will change the taste too much?
pedro brandão says
thanks for answer! :)
Mariana says
I made this recipe last night and I’m about to have it for breakfast. I’m sooooo excited! It smells amazing and tastes even better! You have no idea how excited I am to be cooking so much right now, this blog is such an inspiration!
Andrea says
Seriously- BLOWN AWAY by how amazing this turned out!! I am a week overdue waiting for baby to be born. I was having contractions all night that were keeping me up. Finally at 6 am I rolled out of bed. And what else should one due after a sleepless night then make their way to the kitchen to whip up something yummy and special for breakie?! Long story short, I made this granola and it made my day! I’ve been enjoying it with coconut yogurt and fresh strawberries. Already gearing up to make batch #2! Thank you for the amazing recipe!!!
Holly says
Just made this recipe, still have the great smell throughout my house! Absolutely delicious! I did though substitute almonds for the pecans because I didn’t have any pecans on hand, and it totally works! So if anyone wants to switch up the recipe a little bit, try some almonds for sure.
Lovely! Thanks for sharing, Holly. Glad you’re enjoying it!
Val says
Have made this twice in a week— a winner! tastes exactly like banana bread!! Thank you!
Celine says
I made this a week ago, and it was so good ! Thank you for the recipe ! Kisses from France :)
Natalie says
I just recently found your blog and have been swooning over recipes! This was amazing granola and we inhaled the batch at a morning meeting. Thank you for amazing recipes and I look forward to trying many more. Absolutely delicious!
Pradnya says
Hi, Dana. Tried your 5-ingredient healthy granola bar and absolutely loved it!
This sounds very exciting too, and am itching to try it. I would like to make bars even with this though; they would make for a convenient snack. Any idea how that may be possible?
I was thinking of notching up the honey slightly so the mixture would still hold together.
Hooked to your blog btw. It is seriously delicious. The recipes are exciting and the photos, delectable.
Malin says
Y-UM! I love the chunky look of this granola! I guess that´s becuse of the banana – chunks in my granola: Total bonus! ;)
Laura says
This recipe is AMAZING!!!! I loved the smell as it was in the oven. I have passed this recipe on to everone I know. Thanks for sharing!
Lotta @ eat chic says
How funny, I also posted a (simplified, lower sugar) recipe for Banana Nut Granola last week after discovering Green Kitchen Stories’ version from a few years ago. Our kitchens must have been filled with the same amazing baking banana bread scent at the same time. ;)
Ha! It was internet destiny. Glad this flavor of granola has already made its way into your kitchen. Cheers!
Melanie says
Took this out of the oven about an hour ago and OH MY WORD it’s delicious!! So glad I found this recipe. Thanks so much for sharing!!!
YAY! So glad you’re enjoying it, Melanie!
Bill says
Thank you for the recipes. I’m looking forward to trying this one and the veggie tofu stir fry.
Grace says
I have made this twice in one week! My preschoolers and hubbie can’t get enough of it and sprinkle it on everything- oatmeal, yogurt, protein shakes, and even by itself! This recipe is a keeper for sure. Thanks!
Carissa says
So I’ve made three of your recipes in two days… I may be a little obsessed. :) And I might be overstating this, but I think this granola has changed my life. So unbelievably good. I’m eating it right now as I type. Yum!!! Can’t wait to try your other granola recipes! With the rate I’m going, I’ll have all of them made within a few days!
Such sweet compliments! So glad you enjoyed this recipe, Carissa! ItR