Banana Bread Granola

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Baking sheet and bowls filled with Banana Bread Granola made with walnuts and flaxIf you want your house to smell like banana bread without actually baking banana bread, make this granola.

Ripe bananas for making homemade granolaThis 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 GranolaThe 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 recipeLook 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 GranolaJohn 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 milkIf 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
4.88 from 156 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 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)


  • 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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My Rating:

  1. 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?

  2. 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?

  3. 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!

  4. 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!!

  5. 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.

  6. 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

  7. 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.

  8. 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!

  9. 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!

  10. 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!

  11. 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

  12. 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!).

  13. 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!

  14. 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!

  15. 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

  16. 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!

  17. 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!

  18. 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!

  19. 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!

  20. 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!

  21. 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 ?

  22. 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!

  23. 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.

  24. 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

  25. 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! :)

  26. 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!

  27. 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

  28. 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!

  29. 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!!

  30. 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!

  31. 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.

  32. 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

  33. 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.

  34. 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.


  35. 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!

  36. 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!

  37. 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

  38. 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.

  39. 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.

  40. 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!

  41. 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!

  42. 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

  43. 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!

  44. 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.

  45. 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.

  46. 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.

  47. 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.

  48. 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. ?

  49. 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!

  50. 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!!!!

  51. 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!

  52. 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!

  53. 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?

  54. 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

  55. 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!

  56. 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.

  57. 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 :)

  58. 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!♡

  59. Candice Baker says

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

  60. 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!

  61. 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!

  62. 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.

  63. 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!

  64. 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!!

  65. 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 :).

  66. 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.)

  67. 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

  68. 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

  69. 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.

  70. 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.

  71. 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!

  72. 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!

  73. 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

  74. 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 ???


  75. Kim says

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

  76. 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!

  77. 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!

  78. 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!

  79. 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! :)

  80. 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.

  81. 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!

  82. 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.

  83. Nina says

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

  84. 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.

  85. 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…

  86. 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!

  87. sharon says

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

  88. 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!

  89. 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!!

  90. 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!


  91. 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!

  92. 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.

  93. 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.

  94. 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.

  95. 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

  96. 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!

  97. 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?

  98. 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

  99. 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!

  100. 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 !

  101. 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.

  102. 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!!!! :)

  103. Erin says

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

  104. 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!


  105. 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.

  106. 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!

  107. 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

  108. 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

  109. 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!!

  110. 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.

  111. 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!

  112. 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…

  113. 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!

  114. 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.

  115. 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!

  116. 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.

  117. 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!

  118. 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?

  119. 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

  120. 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!

  121. 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

  122. 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…

  123. 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!!

  124. 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.

  125. 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?

  126. 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.

  127. Ruby says

    OMG!!!! I love this stuff, it turns out so delicious and it is so easy! I have already impressed all my friends. :)

  128. 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!

  129. 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.

  130. De says

    Just made this and 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! :)

  131. 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

  132. 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?

  133. 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!

  134. Danika says

    Would love to make this, just not a big fan of walnuts or pecans- any suggestions to substitute these?

  135. 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 ;~)

  136. 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 :)

  137. 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!

  138. 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!

  139. 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!!

  140. 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.

  141. 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!!

  142. 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

  143. 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 :)

  144. 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!

  145. 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

  146. 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!

  147. 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.

  148. 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!

  149. 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 :]

  150. 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?

  151. 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 :)

  152. 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 :)

  153. 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 *^^*

  154. 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.

  155. 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

  156. 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!

  157. 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!

  158. Beata, Magazyn Kuchenny says

    It was love at first sight & bite :-) Thanks for the recipe! I will share it on my blog.

  159. 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!

  160. 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!

  161. 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! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! Such a great exchange! Thanks for sharing, Megan. We’ll be in Portland this summer so we’ll have to connect!

  162. 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.

  163. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  164. 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.

  165. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Right? It takes over your entire house with yummy banana bread smells. So yum! Thanks for sharing, Nicole.

  166. 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!

  167. pedro brandao says

    hey! is it ok to substitute the coconut oil for olive oil?
    it will change the taste too much?

  168. 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!

  169. 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!!!

  170. 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.

  171. 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!

  172. 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.

  173. 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! ;)

  174. 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!

  175. 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. ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! It was internet destiny. Glad this flavor of granola has already made its way into your kitchen. Cheers!

  176. 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!!!

  177. 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!

  178. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Such sweet compliments! So glad you enjoyed this recipe, Carissa! It’s become one of my favorites already. Cheers!

  179. Leigh says

    You’ve done it again! Thank you! I “loaned” my baking stuff and I was itching to do something at 10pm this evening and this just hit the spot. My boyfriend loves it and is finishing 1 batch 1 spoonful at a time. I keep telling him to leave some for breakfast. He’s asking me to make another batch since he wants to show it off in the office tomorrow.. Like I said, a hit!

    I don’t have my flaxseed and vanilla with me so I just used almond extract. I couldn’t resist as well – added some chocolate chips while in the baking tray. Yum, thanks Dana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So glad you’re enjoying it, Leigh! And thanks for the tips/modifications. That’s so helpful for other readers. Cheers!

  180. dorothy says

    As someone who faithfully makes the sweet potato granola almost every week since you posted that recipe (yes, it’s a true addiction), I was a bit hesitant to try it with bananas however I have to say, this is a fantastic alternative!! Granola came out beautifully and tasty. My only alternatives were to decrease the honey to 1/4 cup (only to save on cleaning), decreased the sugar to 2 tbsp, omitted the vanilla (forgot) and I added chia seeds. Was afraid the chia seeds would get all glutinous on me but turns out not at all.

    Thanks again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Love the additions/changes! I’ll have to try chia seeds next time to switch things up and add more nutrients!

  181. Maura Dixon says

    I’m a college kid who LIVES on granola. I have all the ingredients in my kitchen which means I will be making this! Thanks for sharing!

  182. tahsin says

    this looks amazing.. i am currently on a granola kick and this recipe is next up on my list!! thank you for the recipe and the BEAUTIFUL pictures!

  183. Stefani says

    Making my second batch tonight! My very picky 2 year old is in LOVE with this granola(I kind of am in love too). My daughter is gluten and dairy free and we have made almost every gf recipe on your blog, and we love them all! Thank you so much for making my life easier with all your amazing recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You are the sweetest! Two batches in one night is a true testament to your love for the recipe, so thanks for sharing! I’m eating my second batch right now and will probably eat my way through it by the end of this week. So tasty!

  184. Amanda @ Once Upon a Recipe says

    That is EXACTLY how I roll when it comes to granola. Saving this awesome recipe for my next round of ripe bananas!

  185. Renee says

    Mmm! This looks so good. I’ve just made banana granola myself – a slightly different recipe -, but yours makes me want to make this for tomorrow’s breakfast right away!

  186. Bonnie says

    I am not sure if anyone has said this but I made a batch just now with 1/2 cup of applesauce since I had no banana (gasp) and it turned out really good! I am glad you said I could use any other puree in place of the banana. This was super easy and tastey. I am printing out the recipe and will use it all the time now, thanks!!!

  187. Jennie @themessybakerblog says

    I just found your site through The Kitchn, and I’m so glad I did–love it! This granola is so creative. Your photography is gorgeous. Pinning and now stalking all of your social media sites :)

  188. Tess @ Tips on Healthy Living says

    This looks amazing! For some reason, I want to add this to some Greek yogurt, but what would you recommend?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s amazing over plain vanilla yogurt, says my husband (I can’t have it b/c I’m lactose intolerant). So I highly recommend it with almond milk :D

      • Tess @ Tips on Healthy Living says

        Yes, technically I’m lactose intolerant too, but I can’t help eating dairy sometimes. I will have to give almond milk a try , and get back on track. Thanks for sharing!

        • Brittney says

          I’m lactose intolerant as well, but decided to try greek yogurt with a lactaid for the health benefits and am now in love with yogurt, fruit, and granola!! I’ve made a chai tea latte granola from Sally’s Baking Addiction and can’t wait to try this banana bread one!

          • Wendy says

            Yogurt is safe for lactose intolerance. The cultures in the yogurt digest the lactose. I would be careful with commercial flavored ones, but plain or vanilla should be fine.

  189. Lily (A Rhubarb Rhapsody) says

    I love banana bread and granola, how have I never thought to combine the two! Can’t wait to make this.

  190. Kari says

    Could you make this without sugar? My hubby is on a no sugar diet right now but this looks sooooo yummy! I am wanting some like right… now!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kari, you could but it obviously won’t be as sweet. You could sub some powdered stevia, or up the amount of honey. Hope that helps!

  191. Mahtzie B says

    Just made this tonight. I was wondering if you use ground or whole flax seed. I used whole and it came out great! I am going to add golden raisins to the mix to give it a little more oomph, but it tastes fantastic in its original recipe too! Thanks for sharing!! This is a new go to recipe for me!

  192. Jennifer says

    I don’t have coconut oil on hand. Is there anything I can use as a substitute, like apple sauce or extra agave nectar?