This granola recipe creates the most crunchy golden clusters that scream "fancy artisanal vibes" without the fancy price tag! It tastes exactly like cinnamon banana bread and will make your house smell divine!

Bowl of yogurt with golden brown granola clusters and caramelized banana slices.

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Granola Goals!
Key ingredients and substitutions
Elo's tips
Step-by-step instructions
Storage tips
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The recipe

Granola Goals!

This banana bread granola is sweeter than my regular applesauce granola, which makes it even more indulgent. Perfect for those of you who have a sweet tooth!
Did I mention it's naturally vegan and gluten-free? That means that everyone can dig in! And if you want a nut-free option, simply replace the almonds and hazelnuts with sunflower seeds.
It's an all-rounder! You can sprinkle it over yogurt at breakfast, grab a handful to eat with a fruit salad as an afternoon snack, or eat it straight out of the jar at midnight (no judgment).

Key ingredients and substitutions

Ingredients for banana bread granola on a white marble board with descriptive labels.

Bananas: The riper, the better! Sweet, spotty bananas will make your banana granola naturally sweeter.
Rolled oats: Unlike porridge oats (also known as quick-cooking oats), old-fashioned rolled oats have a thicker texture that makes the granola extra crunchy. Make sure to grab gluten-free certified oats if you need this granola to stay GF-friendly.
Nuts: For even more crunch. I love using almonds and hazelnuts, but pecans work great, too, in combo with the banana!
Maple syrup: It helps create those chunky clusters that everyone fights over.
Cinnamon, allspice, and vanilla extract: Cinnamon is a must-add, but allspice and vanilla add that warm, cozy depth that screams banana bread.
Coconut oil: It makes everything stick together while adding a hint of coconut. You can use refined coconut oil (which doesn't taste like coconut) if you want to keep it neutral.

Elo's tips

Blend don't mash the bananas! Blending creates a silky smooth mixture that coats the oats and nuts evenly. If you mash the bananas instead, you'll have chunky bits that don't bake evenly.
Press the wet mixture into a flat, even layer on the baking sheet. This trick helps form those clusters we all love!
Bake it low and slow. The secret to golden, crispy granola is patience. Baking it at a low temperature ensures everything gets toasted evenly without burning.
Flipping halfway through baking is non-negotiable for chunky clusters. Run a spatula underneath the edge or center of the granola and flip it like a pancake, trying not to break it up too much.

Step-by-step instructions

Blended brown banana-cinnamon mixture in glass mixing bowl.

Step 1: Blend the wet ingredients. Add the bananas to a mixing bowl and blend with an immersion blender until smooth. Then, stir in the melted coconut oil, maple syrup, cinnamon, allspice, vanilla, and salt. Alternatively, add everything to a small blender (I use the Nutribullet Pro) and blend until smooth.

Wet granola mixture with oats, almond, and hazelnuts in a glass mixing bowl.

Step 2: Add the dry ingredients to the mixing bowl (the chopped almonds, hazelnuts, and oats). Stir with a spatula until everything is covered with the wet mixture.