Banana Bread Granola. Easy, crunchy, homemade granola packed with the flavors of banana bread. Refined sugar free and no oil!
Easy Homemade Granola
I love making homemade granola. It’s so quick and easy. Some of my favorites are my Coconut Chia Granola and Blueberry Almond Granola. Like those, this Banana Bread Granola is oil-free and makes the perfect breakfast or snack. Top it off with a splash of plant milk or layer it with dairy free yogurt. Then add some fresh fruit for a nice texture contrast and dig in!
Start Your Day Right
Homemade granola is a healthy way to start your day. This Banana Bread Granola is packed with protein, fiber, omega-3 fats, B vitamins and more. It’s a satisfying, hearty way to keep you full until lunch. It also make a great snack for when hunger strikes throughout the day.
Use Up Those Over-Ripe Bananas
If you’re like me, you often find yourself with over-ripe bananas on the counter. In fact, I purposely buy more bananas than I know we’ll eat so I will have these brown spotty beauties at the end of the week. They get nice and sweet when they’re super ripe, which means you can use less added sugar to sweeten your recipes. Banana bread is the universal go-to with over-ripe bananas, but now you have another option. A crunchy option. Banana Bread Granola!
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Banana Bread Granola
If you make this easy homemade Banana Bread Granola, please leave me feedback and star rating in a comment below. You can also find me on social media. Be sure to tag @veggie_insired and #veggieinspired so I’m sure to see it.
- 2 1/2 cup gluten free old fashioned oats
- 1/2 cup tri-color quinoa (rinsed and drained) (regular quinoa will work too)
- 1/2 cup chopped raw walnuts
- 1/2 cup dried banana chips (rough chopped)
- 1/4 cup flaxmeal
- 1 cup mashed banana
- 1/2 cup pure maple syrup
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- Preheat oven to 350 degrees F.
- Line a rimmed baking sheet with parchment paper and set aside.
- Combine oats, quinoa, walnuts, banana chips and flaxmeal in a large mixing bowl.
- In a separate small bowl, whisk together then mashed banana, maple syrup, cinnamon, nutmeg, salt and vanilla.
- Pour the wet ingredients onto the dry and stir well to combine.
- Pour mixture onto the prepared baking sheet in an even layer.
- Bake 25-30 minutes, stirring halfway through.
- Let cool. The granola will get crunchier as it sits.
Once completely cool, store on the counter in an airtight container. I like to use mason jars.
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