Banana Maple Paleo Granola Recipe {GF, DF, Vegan}

This banana maple nut paleo granola recipe is easy and totally addicting!  It’s full of clusters, flavor, and crunch.   Great for topping dairy-free yogurt, as a cereal replacement with almond milk, or snacking on as-is.  It’s grain-free, dairy-free, refined sugar free, and vegan.

Having homemade paleo granola around has because a MUST for me over the past 6 months or so.  After I made my first batch and realized how easy it is to make crunchy granola full of flavor and clusters, I knew there was no turning back!

I’m always looking for new flavor variations and ingredients to make it fresh and a little bit different, of course, because experimenting with recipes I love is just too fun.

So, when I had a couple of extra bananas AND I was completely out of granola, I knew what needed to happen.  Enter this super cluster-y, toasty banana maple paleo granola recipe that you’re absolutely going to love!

The recipe itself is somewhat similar to my pumpkin spice granola and the texture is similar as well – slightly on the chewy side but still crisp and toasty.

However, the flavor is not pumpkin spice at all – it’s all maple banana nut, since in addition to the nuts that form the base of the granola, I used almond butter in there as well!  Almond butter/maple is seriously one of the best combinations ever – don’t try to talk me out of it!

Making the granola is super simple.  You don’t even technically need a food processor (although it makes it faster/easier) because you can chop the nuts by hand if necessary.

After the nuts are chopped, the remaining dry ingredients are mixed together and set aside.  The wet ingredients are mixed in a separate bowl, and then all is combined just as in most baking recipes.  Once combined, you spread the mixture out onto a large baking sheet lined with parchment paper in a (mostly) single layer.  Then, it’s time to bake!

I like to bake it about 2/3 of the way through, and then flip/stir so it browns evenly.  Don’t be surprised when the granola is not at all crispy when coming out of the oven – it crisps up A LOT as it cools!

Once it’s fully at room temperature (about 30 minutes) you can either dig in right away or transfer it to a container and keep it for about 3 weeks.  In truth, I’ve kept mine sometimes up to 2 months and it was still totally fine – and that was at room temp.  However, if you do want to keep it longer I recommend refrigerating so it stays at its freshest.

I hope you’re ready for a serious paleo treat here!  If this is your first time making paleo granola – just wait – you’ll be hooked!  And if you’re like me and like having it around all the time and experimenting, I know you’ll love this one.

Grab your ingredients and preheat the oven because it’s time to make this awesome banana maple paleo granola!

Banana Maple Paleo Granola Recipe {GF, DF, Vegan}

Banana Maple Paleo Granola {GF, DF, Vegan}

This banana maple nut paleo granola recipe is easy and totally addicting!  It's full of clusters, flavor, and crunch.   Great for topping dairy-free yogurt, as a cereal replacement with almond milk, or snacking on as-is.  It's grain-free, dairy-free, refined sugar free, and vegan.

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 25 minutes

cooling time: 30 mins

Total Time: 40 minutes

Course: Breakfast, Snack

Cuisine: Paleo, Vegan

Servings: 14

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4.65 from 14 votes

Ingredients

• 1 cup pecans
• 1 cup cashews
• 1 cup almonds
• 1 cup coconut flakes unsweetened
• 2 Tbsp flaxseed meal or almond flour
• 1 Tbsp cinnamon
• 1/2 tsp sea salt or to taste
• 1 med banana very overripe, mashed (about 1/3 cup)
• 1/3 cup smooth almond butter no sugar or salt added
• 3 Tbsp pure maple syrup or raw honey, if not vegan
• 2 Tbsp organic coconut oil refined, melted
• 1.5 tsp pure vanilla extract

Instructions

1. Preheat your oven to 325 degrees and line a large baking sheet with parchment paper
2. Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture - a few larger pieces are a good thing - don’t overmix! Add in the coconut flakes and pulse one or two more times, just to break up larger coconut pieces.
3. Transfer the nuts and coconut to a large mixing bowl and stir in flaxseed (or almond flour), cinnamon, and salt.
4. In a separate bowl, whisk together the mashed banana, almond butter, coconut oil, maple, and vanilla until smooth. Pour this mixture over the dry ingredients and stir util fully moistened.
5. Spread the mixture evenly on the parchment lined baking sheet in a single layer. It will clump together and this is a good thing!
6. Bake in the preheated oven for 15 mins, the remove to stir gently and turn over. Return to the oven for another 10-12 mins until browning and dried out. It won’t be crisp yet but will crisp a lot as it cools.
7. Remove from oven and allow granola to cool to room temp. Break up the large clusters as desired. Serve right away, or store in a tightly lidded container for up to 1 month. You can keep it either at room temperature or the refrigerator, but if keeping longer than 2 weeks I recommend refrigerating. Enjoy!

Nutrition

Calories: 281kcal

Carbohydrates: 14g

Protein: 6g

Fat: 23g

Saturated Fat: 7g

Cholesterol: 0mg

Sodium: 87mg

Potassium: 291mg

Fiber: 4g

Sugar: 5g

Vitamin A: 10IU

Vitamin C: 0.9mg

Calcium: 72mg

Iron: 1.7mg

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Want More Paleo Granola Recipes?  Try One of These!

Crunchy Paleo Gingerbread Granola 

Grain Free Granola with Strawberries

Pumpkin Spice Granola

Chocolate Chip Raisin Grain Free Granola Bars

Chocolate Chip Cherry Granola 

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