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!

this recipe

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!

Ingredient Notes and Substitutes

• 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.

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.

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 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.

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.

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.

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.

Full detailed instructions are in the recipe card below.

FAQs

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.

MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share your masterpiece!

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Peanut Butter Banana Protein Granola

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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 1x2x3x

• 1 medium ripe and spotty Banana – mashed (about ½ cup mashed / 80–92 grams peeled weight)
• 280 grams / 3 cups Old Fashioned Rolled Oats (use gluten-free oats if needed)
• 55 grams / ½ cup raw Unsalted Pecan Halves – chopped if desired
• 72 grams / ½ cup raw Unsalted Almonds – chopped if desired
• 35 grams / ¼ cup raw unsalted Pumpkin Seeds
• 30 grams / ¼ cup raw unsalted Sunflower Seeds
• 40 grams / ≈ ⅓ cup Vanilla Protein Powder (note 1)
• ¼ TSP Fine Sea Salt
• 60ml / ¼ cup Pure Maple Syrup (or use honey – note 2)
• 23ml / ≈ 2 TBLS Extra Light Tasting Olive Oil (or use 2 TBLS melted coconut oil)
• 80 grams / ≈ ⅓ cup Skippy Creamy Protein Peanut Butter (note 3)
• 1 TSP Vanilla Extract

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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.

Equipment

Skippy Protein Peanut Butter (Creamy)

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Rule 1 Vanilla Crème protein powder

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Silicone Spatula

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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

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