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!

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!

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!

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!

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

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 5 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


Crunchy and delicious banana Nutella granola is so easy to make!


  • 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 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (about 30) banana chips
  • optional: 1/2 cup (90g) semi-sweet chocolate chips


  1. Preheat oven to 350°F (177°C). 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.


  1. Flax: Adding ground flax is optional. If you do not care to use it, add 1/4 cup more oats.
  2. Gluten Free: Granola is Gluten Free if using certified gluten free oats.

Keywords: banana nutella granola, nutella granola


  1. 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 ♥

    1. 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!

  2. 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:

    Still without recipes, but I want to change that.

    Have a nice day!

  3. 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.

  4. 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! 😀

    1. Hey Renae! I’m so happy you love this granola and your addition of crisp rice cereal sounds fantastic! I must try it next.

  5. 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 😉

  6. 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 😀

  7. 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 !

  8. 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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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally