Banana Granola

This banana granola recipe turns everything you love about banana bread into crunchy clusters. Enjoy them as sneaky handfuls throughout the day or as toppings.

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Course: Breakfast

Cuisine: American

Keyword: banana and granola, Banana Granola

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 823kcal

Author: Louisa

Equipment

Ingredients

2 1/2 cups rolled oats
1/2 cup oat flour
1/2 cup shredded coconut
1/2 cup peanuts
1/4 cup flax seeds
1/2 cup almonds
1 cup brown sugar
1/4 cup unsalted butter
1/4 cup coconut oil
2 tsp cinnamon
1/2 tsp kosher salt
2 tsp vanilla paste
1 cup banana chips
1/2 cup chocolate chips
2 tsp banana extract
Cooking spray

Instructions

Preheat the oven to 300°F. Lightly spray a large baking sheet with nonstick cooking spray and set aside. You can also line the sheet with parchment paper.
In a large bowl, combine the rolled oats, oat flour, peanuts, almonds, shredded coconut, and flax seeds. Stir until well mixed and set aside.
In a medium saucepan, combine the brown sugar, butter, and coconut oil. Place over medium-high heat and stir occasionally until melted and bubbling. Remove from the heat.
Stir in the cinnamon, salt, vanilla paste, and banana extract until fully combined.
Pour the hot mixture over the oat mixture and stir well, making sure everything is evenly coated.
Spread the granola onto the prepared baking sheet in an even layer.
Bake for 20 minutes. Remove from the oven and gently break up and stir the granola with a spatula. Spread it back into an even layer.
Return to the oven and bake for another 20 minutes, then stir again. Repeat this process until the granola is dry, golden brown, and forms medium-sized clusters, about 1 hour total.
Remove from the oven and let it cool completely at room temperature.
Once cooled, stir again to break up any large chunks. Add the banana chips and chocolate chips and mix to combine.
Transfer to an airtight container and store at room temperature for up to 3 weeks.

Notes

Make sure to spread your banana granola mixture evenly on the baking sheet. Keep it in a single, thin layer so it toasts evenly.
We stir our banana bread granola while it bakes to achieve a crumblier texture that’s perfect for toppings. If you prefer bigger banana and granola clusters, you can skip the stirring. And once your granola is done, let the mixture cool completely before breaking it apart.
You can store your cooled banana granola in an airtight container at room temperature for 2 to 3 weeks. Avoid the fridge, since it can make the granola soggy.

*This recipe was originally published on 06/2013 by Jaclyn. Notes and photos updated 05/2026.

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