Rich, hearty, and full of banana bread flavor, this Gluten-Free Banana Bread Granola is the ultimate healthy breakfast!
Until several weeks ago, I was convinced that there was no better breakfast treat/snack than banana bread. I mean, it’s how I won my husband over, afterall 😉
Then I recently had a grand revelation when reaching for my [thrice] daily serving of granola: what would happen if I added mashed banana into my next homemade batch?
A CLUSTER OF HEAVEN. That’s what would happen.
And once that initial batch was made, everything I ever knew about wonderful breakfasts went right out the window. Guys, this is the be-all and end-all. For now, at least 😉
We all know I love granola, yes? If you don’t, here’s the long and short of it: no exaggeration, I make at least 2 batches of granola a week, and eat it as a snack at least 2x per day.
Hi, my name is Leah, and I am a granola addict. Not even ashamed. Not one bit.
As much as I love granola, and despite my somewhat addictive personality, I usually move on from one granola obsession to the next within a couple weeks at most (always rotating back, of course!).
But this banana bread granola? I haven’t made a single other batch (ok: lies. I made my peanut butter granola, but that was solely for Anthony) for going on 6 weeks now. 6 weeks! And there are no signs of stopping. I haven’t even craved my strawberry almond granola in the height of strawberry season!
Either something is very wrong with me, or this granola is just that insanely good. Ok, probably both, but mostly the latter (hopefully) 😉
Let’s just talk about the miracle that is the banana for a sec.
Bananas are an incredible fruit. They’re loved by almost all (except you texture problem people), they’re packed with vitamins and minerals that are tough to get from other fruits, they are so darn easy to transport and eat, they can be used in baking and cooking, and can even be used to make a delicious vegan ice cream substitute. Say whaaaaaaaat?
Though all of the above are reasons there are always, always, always a big, healthy pile of bananas in our kitchen, my favorite quality of bananas is that they are a wonderful way to cut back on processed sugar in a recipe, and provide an astonishing amount of moisture to baked goods. They’re like applesauce’s bigger, better, older sister – assuming you don’t mind banana flavor, of course.
And, surprise, surprise, they’re the star of our banana bread granola show. Thanks to the banana you need a little less coconut oil and a little less honey than usual, and get all of the added nutritional benefits that bananas have to provide. Bananas, FTW.
Cinnamon, walnuts, and pecans are also key ingredients in this recipe, making it gloriously banana bread-like. There’s also a secret spice ingredient that takes it over the top: nutmeg.
Even though this recipe calls for just a few shakes, and traditional banana breads don’t usually have nutmeg in the mix, it’s absolutely crucial in taking this banana bread granola to the next level. You’ll be wowed at home much this spice adds, and addicted to the warm, rich flavors in every bite.
If you’re craving banana bread, but after something a little lighter for the summer, Banana Bread Granola is guaranteed to be your new BFF. Don’t be surprised if all of your other granolas go right out the window, too!
Banana Bread Granola
- 2 ½ cups gluten-free rolled oats
- 1 cup pecans
- 1 cup chopped walnuts
- 1 cup sliced almonds
- 2 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 large bananas, mashed (about ⅔ cup)
- ⅓ cup melted coconut oil
- ⅓ cup honey
- 1 Tablespoon water
- Preheat oven to 290 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a large bowl, combine oats, pecans, walnuts, almonds, cinnamon, nutmeg, and salt.
- In a smaller bowl, stir mashed banana, melted coconut oil, honey, and water together until thoroughly combined.
- Add the banana mixture to the dry ingredients, stirring until evenly combined. Spread the granola out on the baking sheet, making an even, thin layer.
- Bake for 40-45 minutes, stirring halfway through, until golden brown.
- Allow the granola to cool on the pan without stirring. Once cool, break into chunks and enjoy!
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