Banana Bread Granola Recipe

Joy Wilson’s food blog, Joy the Baker, is a digital hub for all things decadent (and her fun and approachable style might even give you the confidence to finally try that lattice pie crust technique.). Her third cookbook, Over Easy, celebrates one of our favorite meals: brunch! In this recipe, Joy combines the comforting flavor of banana bread (think warm spices like nutmeg and cinnamon) with crunchy granola for a crowd-pleasing recipe.

“This granola recipe bakes up in big batches and can be jarred and stored for weeks, if not eaten by the handful first. I like to use dehydrated banana slices in this recipe, as they’re softer and more tender than crisp banana chips. If you prefer them crisp, banana chips are the way to go. Either way, this is a fragrant and comforting granola that is lovely served with tart Greek yogurt.”

—Joy Wilson, from her cookbook Over Easy

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How to Make Banana Bread Granola

Recipe Ingredients

Yield: 4 cups
Active Time: 5 minutes
Total Time: 35 minutes

Recipe Ingredients

• 2 ½ cups rolled oats
• 1 cup coarsely chopped pecans
• ½ cup flaxseed meal
• ¼ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon salt
• ½ cup pure maple syrup
• ⅓ cup melted coconut oil
• 2 teaspoons pure vanilla extract
• 1 cup unsweetened coconut flakes
• 2 cups dehydrated or dried banana slices

Recipe Instructions

1. Place a rack in the upper third of the oven and preheat to 325°F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, pecans, flaxseed meal, brown sugar, cinnamon, nutmeg, and salt.
3. In a small bowl, whisk together the maple syrup, coconut oil, and vanilla. Pour the mixture into the oat mixture and stir well.
4. Spread in a single layer on the prepared baking sheet.
5. Bake for 30 minutes, stirring every 10 minutes. Stir in the coconut flakes during the last 10 minutes of baking.
6. Remove the pan from the oven and let the granola cool completely on the pan.
7. Once cool, toss in the dehydrated bananas.
8. Store the granola for up to 2 weeks at room temperature in a large jar with an airtight lid.

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Banana Bread Granola Nutrition Facts

*Estimated per 1/2 cup serving (recipe yields 8 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/2 cup
Calories	≈ 530 kcal
Protein	≈ 6 g
Carbs	≈ 67 g
Sugar	≈ 35 g
Fiber	≈ 7 g
Fat	≈ 29 g

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Banana Bread Granola Variations & Tips

• Add additional nuts or seeds: Try walnuts, pumpkin seeds, or sunflower seeds for extra crunch and variation.
• Spice it more: Increase cinnamon or add cardamom or ginger to deepen the warm flavor profile.
• Sweetness adjust: Reduce the brown sugar slightly if you prefer less sweetness; the dehydrated bananas already contribute natural sugar.
• Use banana chips instead: If you prefer crisp banana pieces, swap dehydrated banana slices for banana chips (but monitor for extra sugar).
• Toast nuts first: Lightly toast pecans or other nuts before combining to enhance aroma and flavor.
• Batch & store: Make large batches and store in airtight jars. If it softens over time, briefly toast again in the oven.

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Best Banana Bread Granola Pairings

• Greek yogurt or coconut yogurt — creamy base that balances the crisp granola.
• Plant-based milk (almond, oat, cashew) — classic cereal pairing to make it a breakfast bowl.
• Fresh banana or mixed berries — echo the banana flavor and add freshness and acidity.
• Smoothie bowls — sprinkle over your smoothie for extra texture and banana-bran flavor.
• Warm milk drizzle or almond butter — adds richness and ties flavors together.

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Best Times for Making Banana Bread Granola

• Sunday brunches — serve in bowls alongside fruit, yogurt, and other breakfast spreads.
• Meal-prep for the week — package in jars or snack pouches for grab-and-go mornings.
• Gift jars — beautiful homemade gift for neighbors, friends, or hostesses.
• Healthy morning routines — a staple to keep as a crunchy, flavorful breakfast go-to.
• Breakfast bars or parfait events — include this granola as a topping station at brunch buffets or party setups.

Reprinted from Joy the Baker Over Easy. Copyright © 2017 by Joy Wilson. Photographs copyright © 2017 by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Photo credit: Paul Delmont
Recipe credit: Joy Wilson