Peanut Butter Banana Protein Granola

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!




  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.



  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.