That Spicy Chick

Peanut Butter Banana Protein Granola

This Peanut Butter Banana Protein Granola is easy to make and tastes like you’re eating peanut butter banana bread! It’s high in protein, healthy fats and fiber and terrific for breakfast or a nutritious snack!

Peanut Butter Banana Protein Granola – this one is for all my banana bread and peanut butter lovers! It’s extra delicious, full of all things good for you and will kick off your morning right! Plus, it’s full of gorgeous BIG clusters that are simply irresistible!

We have:

  • Heart-healthy wholegrain oats.
  • Crunchy toasted pecans, almonds, pumpkin seeds and sunflower seeds.
  • A ripe and spotty mashed banana and maple syrup as our natural sweeteners and binders.
  • A tiny bit of oil to help make the granola perfectly crispy and crunchy.
  • Vanilla protein powder and protein peanut butter to skyrocket the protein content!

This peanut butter banana protein granola is super easy to make and great for meal prep. All you need to do is mix, bake, cool and break into clusters.

While it is baking, your house is going to smell divine with warm banana bread aromas. It’s a super cozy and comforting smell. ❤️ I think you’ll find it hard to not dig in immediately when it comes out of the oven! But exercise your patience while it cools because you’re going to want those beautiful big clusters!

Make a batch today and enjoy it with milk or yogurt, a crunchy topping for your overnight oats or yogurt bowls, or as a healthy snack!

Hand holding up a peanut butter banana granola cluster above tray with granola clusters.

Why This Recipe Works

  • Easy to make. All you need is a few minutes to mix everything together, then spread it out on a baking tray and let the oven do most of the work!
  • Delicious flavors! Peanut butter and banana are a match made in heaven!
  • High in protein. This granola gets an extra boost from protein powder and peanut butter and packs 11.4 grams of protein per serving! The high protein content makes it perfect for a filling and satisfying breakfast when paired with yogurt or a snack.
  • Full of healthy fats and fiber. It boasts a good dose of healthy fats and fiber from the oats, seeds and nuts.
  • BIG clusters! Not stirring the granola during baking results in irresistible big crunchy clusters!
  • Customizable. You can customize it with your favorite nuts and seeds and add any add-ins you like.
  • Cheaper and better for you than store-bought granola. Store-bought high protein granolas can be expensive and some might have too much added sugars. This granola is budget-friendly and not overly sweet. It also tastes incredible and better than any store-bought preservative-laden granola I’ve tried!

Ingredient Notes and Substitutes

Labeled ingredients for peanut butter banana protein granola on a wooden board.
  • Banana: The riper and spottier, the better. Overripe bananas are softer and easier to mash in addition to being sweeter. The natural sugar in the banana also helps to bind all the ingredients together.
  • Old Fashioned Rolled Oats: Use wholegrain old fashioned rolled oats and gluten-free certified oats if needed. Instant, steel cut and the quick cooking kind will not work well in this recipe.
  • Nuts: I like a combination of unsalted raw pecan halves and whole almonds in this granola. However, you can use brazil nuts, walnuts, hazelnuts, macadamias, cashews or any other type of nuts you like. I left them whole but feel free to chop them if desired.
  • Seeds: I used a combination of pumpkin seeds (pepitas) and sunflower seeds. You can use either one or both like I did. Or you can also use hemp seeds, chia seeds or flax seeds if you like.
  • Vanilla Protein Powder: To boost the protein content and add vanilla flavoring to the granola. I used Rule 1 Vanilla Crème protein powder which is a whey protein powder. You can use any type you love including a plant-based one.
  • Pure Maple Syrup: To sweeten our granola without adding sugar. It also helps to bind everything so that the granola can be broken into irresistible clusters. You can use honey instead if preferred.
  • Extra Light Tasting Olive Oil: Just a little oil to help make things nice and crispy. Alternative neutral flavored oil options are melted coconut oil, avocado oil, grapeseed oil and vegetable oil.
  • Skippy Protein Peanut Butter (Creamy): I’ve always loved using Skippy’s creamy peanut butter in my home. When I found their protein peanut butter in my regular supermarket, I was over the moon! It tastes pretty much the same as their creamy style peanut butter. However, it’s blended with pea protein to give it an extra protein boost. While the protein peanut butter is also available in a crunchy version, I recommend using the smooth, creamy style for this granola recipe. You’re welcome to use any other creamy style or natural peanut butter that you love.
  • Fine Sea Salt: You may need to add more than indicated if using a natural or unsalted peanut butter.
  • Vanilla Extract: I love adding a splash to add more vanilla flavoring.
Hand holding up a jar of Skippy creamy protein peanut butter.

Full ingredient amounts are in the recipe card below.

How to Make Peanut Butter Banana Protein Granola

1. Prep: Preheat your oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with parchment paper or nonstick cooking paper. In a medium bowl, mash the banana.

Mashed banana and a fork in a bowl.

2. Combine the dry ingredients. In a large mixing bowl, mix together the oats, pecans, almonds, pumpkin seeds, sunflower seeds, vanilla protein powder and fine sea salt until combined well.

Unmixed and mixed dry ingredients for protein granola in a mixing bowl.

3. Combine the wet ingredients. In a microwave safe bowl or small saucepan/pot, add the maple syrup, oil and protein peanut butter. Heat until liquidy and slightly warm. Stir until smooth, then stir in the mashed banana and vanilla extract until combined well.

Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix until combined well using a folding motion with a silicone spatula.

Mixed wet and dry ingredients for peanut butter banana protein granola in a bowl.

4. Spread. Pour the granola mixture onto the prepared baking tray. Use the silicone spatula or a flat-backed spatula to spread into an even layer. Press down firmly on the mixture to flatten it. (This helps to make extra clumpy clusters.)

5. Bake. Bake for 20-24 minutes, rotating the tray halfway through so that the back of the tray is facing the front. The granola should be mostly crisp and dry and golden brown in color.

Unbaked and baked granola on a baking tray.

6. Cool. Transfer to a cooling rack and allow to cool completely. It will crisp up and brown further as it cools.

7. Break into clusters. Once completely cooled, break unto clusters/clumps of your desired size.

Granola clusters on a baking tray.

Serve! Enjoy immediately with yogurt or milk, or as a snack on its own.

Or transfer to an airtight sealed container. Store in a cool dry area for up to 1 month. You can also store it in the fridge to make it last longer.

Top view of peanut butter banana protein granola clusters in a bowl and a baking tray.

Full detailed instructions are in the recipe card below.

Cook’s Tips

  • Spread the granola out evenly on the baking tray. This will ensure that it bakes evenly and properly.
  • Keep an eye on the granola after the 18-minute mark to prevent burning. Depending on how your oven runs, the granola may be close to being done. Remove from the oven once golden brown and mostly dry.
  • Make a crumbly granola. If you prefer a crumbly style granola, stir the granola halfway through the baking time.
  • Add unsweetened shredded coconut or coconut flakes. This will give this peanut butter banana granola a boost of healthy fats in addition to some lovely coconut flavors. I recommend sprinkling the coconut on top at the 17-minute mark and baking for another 3-4 minutes until lightly toasted and the granola is done.
  • Allow the granola to cool completely before breaking into clusters. When it comes out of the oven it may seem a little soft, but it will crisp up further as it cools. If you try to break it up now it will crumble. Wait for it to cool completely and become firm so that you can break it up into clusters.
  • Freeze the granola to keep it fresh longer. To store longer, transfer to freezer-safe containers or zipper bags and freeze for 2-3 months. I recommend freezing in individual portions. Place on the counter to thaw overnight and enjoy in the morning!
Front view of granola clusters in a bowl and a baking tray. Text overlay, "Peanut Butter Banana Protein Granola" and "thatspicychick.com".

FAQs

How to make peanut butter banana granola with no added sugar?

Use a natural peanut butter for this recipe and make sure the protein powder you’re using is free of added sugars. The banana and maple syrup are the natural sweeteners in this granola.

What does Skippy protein peanut butter taste like?

The creamy Skippy protein peanut butter tastes pretty much the same as the regular creamy style Skippy peanut butter. It’s smooth, rich and creamy with a slightly stickier and thicker texture due to the added plant protein. In this granola recipe, the textural differences are not noticeable.

What are the Skippy protein peanut butter nutrition facts?

A 2 tablespoon (32 gram) serving is 210 calories.

Fat: 16 grams
– Saturated Fat: 3 grams
– Trans Fat: 0 grams
Protein: 10 grams
Carbohydrates: 6 grams

– Sugars: 3 grams
– Added Sugars: 2 grams
– Dietary Fiber: 2 grams
Cholesterol: 0 grams
Sodium: 150mg

Where to buy Skippy protein peanut butter?

You can purchase it from most large grocery stores in the United States. It is also available in Walmart. The chunky Skippy protein peanut butter is available online on Amazon at the time of writing.

Peanut butter banana protein granola clusters in a bowl and a baking tray behind.

Variations

  • Make it gluten-free. Use GF certified oats. The rest of the ingredients in this peanut butter banana protein granola are naturally gluten-free.
  • Use an unflavored protein powder. If using an unflavored one, add more vanilla extract.
  • Leave out the protein powder: If you prefer to leave out the protein powder, use more oats instead and add more vanilla extract.
  • Use different nuts. Brazil nuts, cashews, macadamias, walnuts, hazelnuts, pistachios, etc.
  • Switch up the seeds. Use flax seeds, chia seeds, sesame seeds, hemp seeds, etc.
  • Use a chocolate protein powder. I’ve tried this and can vouch that it is equally as delicious, especially if you’re a chocolate lover! You could also stir in ¼ cup of unsweetened cocoa powder into the dry ingredients mixture if you prefer instead.
  • Add spices. Ground cinnamon, nutmeg, cloves, pumpkin pie spice will add a warming touch and make it taste like the BEST peanut butter banana bread granola you’ve ever had!
  • Stir in dried fruit. Stir in dried cranberries, blueberries, raisins or other dried fruit once you’ve broken up the granola into clusters after it has fully cooled.
  • Add chocolate chips. Because chocolate, peanut butter and banana is an EPIC flavor combo! Stir them in after cooling and breaking the granola into clusters.
Hand holding up a granola cluster and clusters in a bowl. Text overlay, "Peanut Butter Banana Protein Granola" and "thatspicychick.com".

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Print

Peanut Butter Banana Protein Granola

Closeup of peanut butter banana protein granola clusters in a bowl.

This Peanut Butter Banana Protein Granola is easy to make and tastes like you’re eating peanut butter banana bread! It’s high in protein, healthy fats and fiber and terrific for breakfast or a nutritious snack!

  • Author: Lavina
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

Instructions

  1. Prep: Preheat oven to 165°C / 325° F / Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with nonstick cooking paper (parchment paper). Mash the banana using a fork in a medium bowl and set aside.
  2. Combine the dry ingredients: In a large mixing bowl, mix together the oats, pecans, almonds, pumpkin seeds, sunflower seeds, vanilla protein powder and fine sea salt until combined well.
  3. Combine the wet ingredients: In a microwave safe bowl or small saucepan/pot, add the maple syrup, oil and protein peanut butter. Heat in the microwave for 20-30 seconds or 3-4 minutes in the saucepan over medium heat until liquidy and slightly warm. Stir until smooth, then stir in the mashed banana and vanilla extract until combined well.
  4. Combine the dry and wet ingredients: Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix until combined well using a folding motion with a silicone spatula.
  5. Spread and press: Pour the granola mixture onto the prepared baking tray. Use the silicone spatula or a flat-backed spatula to spread into an even layer. Press down firmly on the mixture to flatten it.
  6. Bake: Bake for 20-24 minutes, rotating the tray halfway through so that the back of the tray is facing the front. The granola should be mostly crisp, dry and golden brown. Watch it carefully during the last 5 minutes to ensure that it doesn’t burn. (Note: If you prefer a crumbly style granola, stir the granola halfway through the baking time).
  7. Cool: Remove from the oven and transfer to a cooling rack. Allow to cool completely or for at least 45 minutes. It will crisp up and brown further as it cools. Once completely cooled, break it up into clusters/clumps of your desired size.
  8. Serve or store: Enjoy immediately, or transfer to an airtight sealed container. Store in a cool dry area for up to 1 month.

Notes

  1. Vanilla Protein Powder. I used Rule 1 Vanilla Crème whey protein powder, but you can use any type you love including a plant-based one. If skipping the protein powder, use ¼ cup more oats and add an extra teaspoon of vanilla extract. If using an unflavored protein powder, add an extra teaspoon of vanilla extract.
  2. Pure Maple Syrup. You can use honey instead if preferred. Note that this granola won’t be vegan if you use honey.
  3. Skippy Protein Peanut Butter (Creamy). This tastes pretty much the same like Skippy’s creamy style peanut butter but is blended with pea protein to give it an extra protein boost. You can also use a natural peanut butter or any other regular creamy peanut butter. Note that nutritional information will vary from brand to brand and any ingredient substitutes you make.
  4. Tips to store granola longer. Store in the fridge to make it last longer. Or transfer to freezer-safe container or zipper bags and freeze for 2-3 months.
  5. To thaw from frozen. Place on the counter to thaw overnight and enjoy in the morning. I recommend freezing individual portions in separate bags so that you only thaw what you need.
  6. See ‘Variations’ section in the post above if you’d like to customize this granola recipe.

Nutrition

  • Serving Size: heaped 1/2 cup
  • Calories: 284
  • Sugar: 6.6g
  • Sodium: 63.8mg
  • Fat: 16g
  • Saturated Fat: 2.2g
  • Unsaturated Fat: 4.9g
  • Trans Fat: 0g
  • Carbohydrates: 25.7g
  • Fiber: 4.6g
  • Protein: 11.4g
  • Cholesterol: 0.7mg

Keywords: peanut butter protein granola, peanut butter banana granola clusters, peanut butter granola, banana bread granola

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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