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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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4.62 from 13 votes
Ingredients
- 1cuppecans
- 1cupcashews
- 1cupalmonds
- 1cupcoconut flakesunsweetened
- 2Tbspflaxseed mealor almond flour
- 1Tbspcinnamon
- 1/2tspsea saltor to taste
- 1medbananavery overripe, mashed (about 1/3 cup)
- 1/3cupsmooth almond butterno sugar or salt added
- 3Tbsppure maple syrupor raw honey, if not vegan
- 2Tbsporganic coconut oilrefined, melted
- 1.5tsppure vanilla extract
Instructions
Preheat your oven to 325 degrees and line a large baking sheet with parchment paper
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.
Transfer the nuts and coconut to a large mixing bowl and stir in flaxseed (or almond flour), cinnamon, and salt.
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.
Spread the mixture evenly on the parchment lined baking sheet in a single layer. It will clump together and this is a good thing!
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.
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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About Michele
More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!
Reader Interactions
Reader Reviews & Comments
michele tews says
Making this right now:) What is a serving? 1/4 cup? Just want to follow calorie count.
THank you!!!
Reply
teri says
Made this too and love it — interested in what you consider a serving.
Reply
Addison says
This granola looks so crunchy and delicious! Love the flavor combo you used. Maple banana nut is my favorite!
Reply
Jenette says
Always thought paleo granola was too “advanced” for me; turns out I was wrong! This came out great. Crunchy & delicious. You’re right, I’m hooked. 🙂Reply
Melanie Hutchings says
Great recipe! I love it – easy to make and ready to eat in no time:)Reply
Amy says
This is so good! Had it this morning with homemade yogurt and blueberries. Absolutely delicious! Thank you for the recipe!Reply
Rachel says
Made this today and it is very yummy but mine didn’t get that crispy when it cooled down. I made and baked it exactly as written with almond flour.
Reply
Brandy Steeves says
Looks great! How can I make this without banana. Will it still turn out clustered together?
Reply
MaryBeth Lee says
Another amazing recipe! The flavor and texture of this granola is better than anything I could buy!Reply
Liz says
Just made this … I MAY have added a little too much almond butter and maple syrup (our Aussie measures are a little larger than yours) but it is soooo good! And I’m guessing it would make a delicious sprinkle for apples, pears, etc.
Reply
Kelli says
Michelle- this granola is delicious. My whole family loves it. Perfect! Great with blueberries and almond milk, açaí bowls, and with yogurt. Thanks so much for sharing your great recipes.
Reply
Christianne Sinclair says
Love this granola! I made it mostly for me since I’m trying to eat more of a Whole30/Paleo diet, but my husband ate it all up! And he isn’t eating a “clean” diet. Oh well…guess that means I better quadruple the recipe so it lasts longer than two days! ?Reply
JD says
OMG!!!! These are soooo good!! They came out perfect; crispy!!! I also added some pumpkin seeds to mine. I’m hooked!!! Thank you!!Reply
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