Banana Nutella Granola

2 images of banana Nutella granola

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 in a white bowl

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.

jar of Nutella

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 with a glass jar full of granola

banana Nutella granola in a glass jar

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 in a white bowl

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.

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banana Nutella granola in a white bowl

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. 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! 😀

  2. 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 😉

  3. 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 😀

  4. 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.

  5. Is there a way to easily convert these granola recipes into granola bars? Something bikers can pack along as energy snacks, without melting. (i made the no bake peanut butter based ones, and will definitely melt on the trip)

    1. Lexi @ Sally's Baking Addiction says:

      Hi Pauline, it would take a bit of recipe testing, but you’d likely want to start by adding a binder like dates. You can take a look at our granola bar recipes for some inspiration. Let us know if you give anything a try!

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