Banana Bread Granola

Banana Bread Granola

This vegan, gluten-free banana bread granola recipe is so delicious!  It is really easy to make and tastes terrific on its own or as a topping on yogurt and ice cream.  Protein, fiber, healthy fats, and omega-3s and 6s are all-encompassing in this recipe. 

Author Minimalist Baker

 The total time in preparation and baking is approximately 30 minutes.

Serves 12 (Serving size: 1/2 cup)


  • 3 cups rolled oats or gluten-free rolled oats
  • 3/4 cup raw walnuts
  • 1/2 cup raw pecans
  • 3 Tbsp raw sugar or dark brown sugar
  • 1/2 tsp sea salt
  • 1/2 Tbsp ground cinnamon
  • 1 Tbsp whole flax seeds or flaxseed meal
  • 1/4 cup coconut oil
  • 1/3 heaping cup maple syrup, agave, or honey
  • 1 tsp vanilla extract
  • 1 medium ripe banana mashed (about 1/2 cup)
Banana Bread Granola in Pan
Banana Bread Granola in Cup with Yogurt


  1. Preheat the oven to 350 degrees F (176 C).
  2. Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts in a large bowl.
  3. In a small saucepan over medium-low heat, warm the coconut oil.  Remove from heat and add in maple syrup (or agave or honey), and vanilla extract. Whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto one 11-1/2 x 17 baking sheet lined with parchment paper or two smaller baking sheets and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
  5. NOTE: If you prefer smaller granola clusters, toss the granola halfway through the baking time to break up the clumps.  If you prefer larger clusters, do not toss halfway through the baking time.
  6. Once the granola is visibly browned, remove it from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.
  7. Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.
    Chef Yvonne Dwyer

    Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

    One Planet Life Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Hawaiian-style Fried Rice

    Hawaiian-style Fried Rice

    Hawaiian-style fried rice is the perfect combination of salty and sweet and is packed with veggies for a satisfying one-pot meal.  It’s easy to whip up on a weeknight, or it can be served with a grilled protein for larger gatherings.  

    You can easily adjust the vegetables in this recipe, but the two ingredients that make this recipe uniquely Hawaiian are the edamame beans and pineapple.  This recipe is also a great way to “rework” or bring new life to your leftovers – if you have some leftover veggies and rice hanging around, add a couple eggs and make veggie fried rice!

    Gluten-free, Vegetarian

    Serves: 4 (entree-size portions)


    • 2 Tbsp olive oil
    • 1 small onion, diced
    • 2 cloves garlic
    • 2 medium carrots, peeled and diced
    • ½ cup broccoli florets, chopped small
    • ½ cup of brussels sprouts, thinly sliced
    • ½ cup frozen corn
    • ½ cup frozen shelled edamame beans (or lima beans if you can’t find edamame)
    • 2 eggs, beaten
    • 2 cups of rice (preferably short-grain, jasmine, or basmati), already cooked and chilled
    • ½ cup pineapple, diced
    • 3-4 Tbsp soy sauce, or to taste
    • 2 tsp oyster sauce
    • 1 tsp toasted sesame oil
    Hawaiian-style Fried Rice in Wok
    Shelled Soy Beans


    1. Heat 1 tablespoon of olive oil in a wok or large saute pan over medium-high heat.  Add onions and saute for 5 minutes or until the edges begin to brown.  Add garlic and saute for an additional minute, then add carrots, broccoli, and brussels sprouts, and saute for 3 minutes.  Add frozen corn and edamame to the wok, stirring to incorporate.  Pour 2 Tbsp of water into the hot wok and immediately cover the wok, allowing the veggies to steam for 5 minutes.
    2. Lower the heat, and push the sauteed veggies to the outer edges of the pan, creating a well in the center of the wok.  Add a tablespoon of olive oil to the well, and then pour the eggs into the center of the well.  Allow to cook undisturbed for 2 minutes, then scramble the eggs in the well and stir into the veggies.  Add cooked rice to the pan, followed by soy sauce, oyster sauce, and sesame oil, and stir to combine.  Increase the heat to high, and continue sauteeing for 3 minutes until the rice begins to crisp.  Add pineapple to the wok and stir.  Taste and season with extra soy sauce, if desired.
    3. Serve immediately.  Leftovers will keep in a sealed container for up to 3 days.


    • To make this recipe even easier, use previously-roasted veggies and just toss them with rice and the soy-sesame sauce over high heat.
    • You can find edamame beans in the frozen vegetable section of your grocery store.  If you can’t find them, you can always substitute frozen lima beans.  
    • Other vegetables to consider using in this recipe: diced bell peppers, sliced green beans, julienned cabbage, 
      Kristina Shane

      This recipe is from of Home Chef and OPL Community member Kristina Shane.


      One Planet Life Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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