Low-Sugar Banana Bread Granola
Banana Bread… but Make It Crunchy
We love banana bread. We love granola. So naturally, we combined the two.
This Banana Bread Granola brings all the cozy, toasty flavor of your favorite quick bread—minus the oven stress, overripe bananas on the counter, or surprise raisins (seriously, why). It's loaded with real banana, cinnamon, and crunchy nuts, and it’s sweetened with a mix of Pyure Brown Sweetener and maple syrup or agave for that rich, caramelized finish without added sugar.
Perfect for topping yogurt, grabbing by the handful, or pretending it’s cereal when it’s really just dessert in disguise.
Banana Bread Granola Recipe
Serves: 6–8
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients:
-
3 cups rolled oats
-
1 cup nuts of choice (almonds, walnuts, pecans all work)
-
3 Tbsp Pyure Brown Sweetener
-
½ tsp sea salt
-
½ Tbsp ground cinnamon
-
1 Tbsp flaxseed meal (or whole flaxseeds)
-
¼ cup coconut oil
-
⅓ heaping cup Pyure Maple Syrup
-
1 tsp vanilla extract
-
2 medium ripe bananas, mashed (about 1 cup)
Instructions:
-
Preheat oven to 350°F.
-
In a large bowl, mix oats, cinnamon, Pyure Brown Sweetener, salt, flaxseed, and nuts.
-
In a small saucepan over medium-low heat, warm coconut oil, maple syrup (or agave/honey), and vanilla extract. Once melted, remove from heat and whisk in the mashed banana until smooth.
-
Pour the banana mixture into the dry ingredients and stir until evenly coated.
-
Spread onto a lined baking sheet (or two) and bake for 23–28 minutes, stirring once halfway through for crumbly clusters. Keep an eye on it toward the end—coconut oil makes it crisp fast!
-
Remove when golden brown and fragrant. Let cool completely before storing in an airtight container.
Sweet Tip:
Want chunkier granola? Press it down into the pan before baking and avoid stirring until the end. Want it more crumbly? Stir away!