Banana Nutella Granola

Deliciously Simple Banana Nutella Granola-- healthy, wholesome snacking!

I have to admit, it’s easy to get wrapped up in sharing my dessert recipes with you all the time.  There’s just something about a fudgy brownie and gooey caramel cookie that I know you will love! Maybe it’s all the sugar. 😉

But in all honesty, I find the most joy in baking wholesome goodies that aren’t over the top decadent.  Homemade breakfast bars, munchy granola, fruity smoothies, and whole wheat muffins. In fear that healthier items may bore you, I have scaled back on posting them as much.

But I’m excited to share with you a few new healthier recipes in the coming weeks that are not only friendly on the waist line, but taste good.  Like, really really good.

Banana Nutella Granola. Simple and addicting! sallysbakingaddiction.com

If you’re anything like me, you have a semi-serious infatuation with Nutella. Sure it may not be as healthy as all natural almond butter, but this stuff is as healthy as it can be when paired with granola.

Whether it’s smeared on a piece of toast, swirled into a pumpkin pie, or stuffed into a muffin, there’s pretty much no way I can turn down this creamy, luscious cocoa hazelnut spread.

Banana Nutella Granola. Simple and addicting! sallysbakingaddiction.com

One repeat granola recipe I have is my Dark Chocolate Cherry Nutella Granola.  The tart cherries, the dark chocolate chunks, and the crunchy granola clusters are baked under by a light swirl of Nutella.  The granola itself is surprisingly light tasting, making it hard to stop munching. More often than not, you’ll find us sitting on the couch on a Friday night watching The Big Bang Theory, a beer in hand, and a bowl of this granola. True story…

Today’s granola was an easy switch up from the old favorite. I simply mashed a banana, melted it down with maple syrup, Nutella, vanilla & a pinch of salt.  I poured it over a bowl of oats, flax, & slivered almonds, and baked it into a crunchy oblivion.

I topped the warm granola with semi-sweet chocolate chips and banana chips for added flavor and texture. The chocolate chips are optional. But common, you know you want them in there.

Banana Nutella Granola. Simple and addicting! sallysbakingaddiction.com

The chocolate and Nutella do not overpower the banana taste at all, which is exactly what I was looking for.  Rather, the flavors simply complement each other. Not much Nutella goes into the recipe because I wanted the banana to be able to stand up to its strong chocolate flavor.  I also wanted to keep the granola fairly light.

The precise combination of mashed banana, Nutella, and maple syrup do a great job binding the oats to make all those huge clusters.  I’ve told you before, the big clusters are my favorite part.  I loved how crunchy this granola was.  Even without oil or butter, this granola bakes up into a crispy texture.  It stays nice and crunchy for the first day or two, but as the flavors meld together the granola get softer.  It’s all that banana!

Banana Nutella Granola. Simple and addicting! sallysbakingaddiction.com

The recipe is highly adaptable as long as you stick to the banana/Nutella/maple syrup ratio. Feel free to mix in whichever dried fruits, nuts or seeds you prefer.

Getting creative with mix-ins is what makes granola so much fun to make! I seriously couldn’t stop eating this. Best problem ever.

 

Banana Nutella Granola

Makes about 5 crunchy cup of granola. Granola is Gluten Free if using certified gluten free oats.

Ingredients:

  • 3 and 3/4 cups (300g) old-fashioned rolled oats
  • 1/2 cup (60g) ground flax*
  • 1 cup (100g) sliced almonds (or any nut)
  • 1 teaspoon ground cinnamon
  • 1/2 cup mashed banana (1 very large banana)
  • 1/4 cup (75g) Nutella
  • 1/4 cup (82g) pure maple syrup (or honey; if you prefer sugar-free maple syrup, that would work as well)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup (about 30) banana chips
  • 1/2 cup (90g) semi-sweet chocolate chips (optional)

Directions:

  1. Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl, mix together oats, flax, almonds, and cinnamon. Set aside.
  3. In a small saucepan over medium-low heat, melt the mashed banana, Nutella, maple syrup, vanilla extract, and salt together. Allow to bubble for about 1 minute. Remove from heat and pour over the dry ingredients. Stir it all together until all of the oats are moistened.
  4. Spread the oats on the baking sheet in a thin even layer. Bake for 15 minutes, remove from the oven and stir. Bake for another 15-20 minutes until lightly browned. Top the granola with chocolate chips and banana chips. Gently stir. The chocolate will melt, creating larger chunks of granola.
  5. Allow granola to cool completely; it will harden and crunch up as it is exposed to air. Store in an airtight container for up to 3 weeks.

Recipe Notes:

*Ground flax optional. If you do not care to use it, add 1/4 cup more oats.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Sometimes my healthier recipes turn out to be my favorites. 🙂

 

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Peanut Butter & Jelly Protein Smoothie

 

Healthy Strawberry Oat Squares

Healthy Strawberry Oat Squares

 

Healthy Pumpkin Chocolate Chip Oatmeal Cookies

Low Fat Chocolate Chip Pumpkin Oatmeal Cookies

 

Skinny Chocolate Banana Fudge Muffins

Skinny Chocolate Banana Fudge Muffins

 

Peanut Butter Banana Chocolate Chip Oatmeal Bars

Peanut Butter Chocolate Chip Banana Oatmeal Bars

 

 

72 comments

  1. Would these work with another fruit, like strawberries? My son and I aren’t huge banana fans (I only like banana unmushed, perfectly ripe, and straight out of the peel and hate the flavor without that).

    It looks so yummy…

  2. I like how you said that chocolate chips were optional haha too funny!

  3. Hello Sally,

    I don´t want to be a stranger, that´s why I´m writing my comment! 🙂

    I don´t like to bake, but I still found your blog and I´m soooo happy about it! As much as you love your oven, I love my crockpot. I cook with it almost every day and my crockpot granolas became my passion.

    Once I had started with that and after I had found out the basics to follow I had tons if ideas.

    As we love toast with nutella and banana I thought it would be great to have a granola with a simular taste.

    I used cookie spice instead of cinnamon, vegtabel oil and some water, vanilla sugar, haselnuts, of course oats and flax seed and some sesame (I always use that). And maple leave sirup.

    After cooling down I put in some haselnut brittle and chocolate flakes into it. Also some wheat bran (I always do).

    Unfortunatly I didn´t have any banana chips……but I still LOVE it!!!

    I´m so happy that I found your granola recipes. It inspires me even more and I love the way you write! It also helps me getting my English knowledge back.

    I stayed in the USA from 1989 to 1990 as an exchange student………so my English is kind of rusty….but it´s all coming back to me…..I read lots of american blogs to find recipes for my crockpots. They are not that well-known in Germany…..what a shame…:-)

    All the best from Germany,
    ♥ Alice ♥

    • Alice, your English is just fine! I understood every word. I love my crockpot too! I need to explore the world of crockpot granola now. Great suggestion! And your version of this granola sounds fantastic. Thanks for saying hi!

  4. Oh every singel word from you makes me very happy! 🙂

    And of course it takes longer in the “crocky” (up to 3 hours, stiring every 30 -45 minutes) but for me it is more relaxing. And we love flakes instead of chunks. That works fantastic.

    Soo, I will post my recipes on my itsybitsy blog….and if I´ll ever make one of yours….can I post them with poiting to your blog and the original of course?

    Because I think alot of people would be happy about translated recipes.

    My blog is this one:
    http://coffeeshop-alice.blogspot.de/

    Still without recipes, but I want to change that.

    Have a nice day!

  5. Thanks!♥ And of course I will post a link to your recipe. Credit where credit is due!:-) I will let you know when I found the time.

  6. I love this reciepe so much I’ve made it a few times! It’s currently cooking away in the oven so I can take it to work tonight too. 🙂 I did however substitute the flax for crisp rice cereal and added a gob of organic peanut butter this time. Of course I was nibbling on it before it went into the oven, it is amazing!

    Between this and the pink lemondae cupcakes (which btw are also AMAZING, I take them into every potluck I go to, everyone RAVES about them!), you have stolen my little blog loving heart! 😀

  7. I have this granola in the oven right now and it smells soooo good! I used peanut butter instead of nutella because of an allergy, but I kept the chocolate chips. Of course 😉

  8. I just had to comment again because I made these on Tuesday and it’s Friday and by myself, I have already eaten so much of this granola there’s not even a full cup of it left! This was the first time I have ever made granola from scratch and I was not disappointed. Whenever I have some overripe bananas, one of them will be used to make this recipe for sure 😀

  9. Hey Sally! I live in madrid and Im only 13, and many ingredients are difficult to find. I wanted to make this granola soo badly because i just love it so much but Im allergic to bananas can I just not use bananas? And what can I substitute the maple syrup with? Can i just melt the nutella and spread it on the nutella?

    Ily so much, have fun in your honeymoon.
    Thanks for answering !

  10. My granola burnt up after 15mins – any advice on how to prevent this? 🙁

  11. Wow Sally this sounds and looks delicious! I have recently started making homemade granola at least once a week, and will definitely have to add this recipe to my list! Thanks for sharing.

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