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February 14, 2019

by Alyssa Rimmer

Clustery & Oil-Free Banana Bread Granola

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This healthy banana bread granola uses just 6 ingredients, tastes incredible and is also oil-free and vegan. It's the perfect way to use your ripe bananas!

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Got some overly ripe bananas on your counter? Instead of whipping up the classic banana bread, let's use those sweet yellow beauties in a healthy breakfast recipe!

Our clustery banana bread granola has all the classic flavors of banana bread – you know like walnuts, cinnamon, and banana – but is fiber-rich, naturally sweetened, full of giant clusters of crunchy granola. And to me, this is the ultimate breakfast treat. It tastes like dessert, but is actually nutritious!

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A Healthy, Low Sugar Granola

Some might argue that the best way to use ripe bananas is in banana bread, and while I agree, here's why I think it's better in banana bread granola:

  • It's faster to make
  • It will last you longer
  • It only uses 6 ingredients
  • 3 bananas = 24 servings of granola

I mean not to knock banana bread, but I think you get way more bang for your buck with this granola. Plus, for every 1/4 cup of granola (1 serving), you're getting just 4 grams of sugar and 3 grams of protein! #WIN

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How to Make Oil-Free Granola

Here's the thing about good granola: you need fat. Why? Because fat helps make it crispy.

Without a fat, your granola won't be quite as flavorful and you won't be able to get it as clustery or crispy. Does that mean you need oil? Not necessarily…

I would say about 95% of granola recipes have oil. My preferred oil is coconut oil, but today we're not using oil! We're making this oil-free granola by adding in some tahini. Tahini is a great source of healthy fats and since it's on the thicker side, it also helps you get super clustery granola.

I love using tahini in sweet recipes because it adds an extra nuttiness and almost helps to mellow out the sugar a bit. It's a great balance and just helps this banana granola recipe have that much more flavor!

If you don't like tahini but still want to make oil-free granola, just swap the oil with a nut/seed butter and it should absolutely still work!

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Why You'll Love This Banana Bread Granola

Not that you need any more convincing at this point, but if you're still on the fence if this banana bread granola is for you, let me sway your mind. This granola is…

clumpy & clustery
low in sugar, but still tastes sweet
uses just 6 ingredients
pairs well with all flavors
is full of fiber & heart-healthy fats
tastes like dessert but is healthy enough for breakfast

Do you need me to go on? Yeah, I didn't think so ????now it's up to you! When you whip up your own batch of this granola, make sure to come back to this post, give it a star rating and let us know what you thought!

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More Ways to Use Ripe Bananas:

Oil-Free Banana Bread Granola

This healthy banana bread granola uses just 6 ingredients, tastes incredible and is also oil-free and vegan. It's the perfect morning treat!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 24 servings
Calories 133kcal
Print Pin
Facebook logoTwitter logoPinterest logoBest Vegan Granola Recipe
4.4 from 99 votes



  • Preheat the oven to 325ºF.
  • Combine all the dry ingredients in a large mixing bowl and set aside.
  • Mash the bananas in a separate bowl until smooth. Stir in the tahini and syrup and beat vigorously until everything is combined (you don't want large chunks of tahini!).
  • Pour the wet ingredients to the dry and stir until well mixed and all the ingredients are coated.
  • Separate the mixture onto two baking sheets, and bake for 30 - 35 minutes, until the granola is starting to brown. I recommend stirring and flipping it every 10 minutes to ensure even cooking.
  • Let cool completely then transfer to an airtight container. Store in a cool, dry place for two weeks.



Serving: 0.25cups | Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Sodium: 2mg | Potassium: 154mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1.5mg | Calcium: 23mg | Iron: 1mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. I just recently found your site and it’s been a lifesaver! I’ve made at least 6 different energy balls and this recipe I’ve made at least 10 times already. My 91 year old dad who kept wanting to eat cereal (which I wouldn’t let him) loves this. I do too. It’s one of the few healthy things he’ll eat anymore. I did add some chia and hemp seeds to it and can’t wait to try some different nuts and maybe some pumpkin seeds, but otherwise wanted to say thank you!

  2. This is the BEST granola recipe! I honestly make it once a week. It’s so easy and delicious and a perfect use for overripe bananas!

  3. Can I add more nut butter to the mix if I want it nuttier? I love peanut butter so I’ll take any chance to add it into recipes.

  4. This granola was absolutely amazing! I used pecans instead of walnuts and it was perfect for my family. Thank you! 🙂

  5. I absolutely adore this recipe!! I’ve made it 4 times with different nut variations and it always tastes amazing!! I also swapped one cup of the oats for one cup of mixed seeds, such as chia seeds, hemp seeds, flax seeds, etc to add a bit more fiber, and it turns out lovely!

  6. This granola is delicious and so easy to make. My boys love it, they can’t stop munching on it. Thanks For the recipe!

  7. Thank you for the recipe! Do you think it’s possible to make it without tree nuts? My son is allergic to every nut BUT peanuts. I could sub in peanuts or maybe add a mixture of coconut and dried cranberries or blueberries? If anyone has tried it nut free let me know 🙂

  8. I loved this recipe, with minimal ingredients and using tahini to make it oil free. This granola will replace porridge for my breakfast this spring. Thanks Alyssa!

  9. This was so good that I had to comment. I did add lactose free chips, cranberries and dried coconut so I increased the sugar by a lot. However, I love that the granola is toned down in sugar; I didn’t worry as much about what to put in it. This is amazing. It tastes like something you’d get at a Farmer’s market. Hail SQ!

  10. This recipe looks DELICIOUS, thanks for sharing!! I really want to try it soon.. Quick question though, does it not get soggy (and lose the crunchy texture)? I tried a recipe with banana once, and I think it made the oats soggy… xx

    • Mine doesn’t! I like to leave it in the oven (with the oven off) for 4 – 6 extra hours to ensure that it stays nice and crispy!

      • ohhh thanks for your reply! I just saw it. I’m going to try this recipe today!! Final question (sorry!), can I use Agave syrup instead of Maple syrup? What’s the difference?? Thanks so much Alyssa! <3

  11. This was really good – I just threw the bananas, tahini and maple syrup in the vitamix to make it easy to mix in with the oats. It came out great.


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