This peanut butter banana high protein granola is chucky, crispy & utterly delicious ! Happens to be naturally vegan, oil-free & gluten-free.
If you are looking for a granola recipe that is high in protein and healthy, you will love this chunky protein granola ! It is also incredibly quick and easy to make, and is ready in an hour.
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🍌What you will need
📓Notes / Substitutions
- To make this gluten-free, use certified gluten-free oats.
- This protein granola can be made vegan by using vegan protein powder such as pea or soy protein.
- Feel free to swap the peanut butter with other nut butters like almond butter or cashew butter.
- Make this nut-free by using nut butter such as sunflower seed or pumpkin seed butter.
- Be sure to use banana that is spotty and ripe as it is one of the main sweetener in this recipe.
- Maple syrup can be substituted with other liquid sweetener like agave or even honey, if not vegan. To make this sugar-free, use a few drops of stevia in place.
🔪How to make
Preheat oven to 160c / 325 degrees F.
In a large mixing bowl, mash your bananas until smooth. It is ok to have a few small chunks left. Stir in the peanut butter and maple syrup. Mix well.
Then, add in oats and protein powder into the bowl. Mix until everything is well incorporated.
Transfer the mixture to a lined or greased baking pan. Using the back of a spoon or spatula, gently press down the granola mixture so that a thin, even layer is formed. Do make sure that the mixture is evenly spread out, or else the thin part will be burnt, while the thicker part undercooked !
Bake it for 20 minutes, then rotate the pan and bake them for another 10-20 minutes, or until golden brown. It might not be crunchy yet, but don't worry as it will continue to cook and crisp up in the pan after pulling out from the oven.
Let the protein granola cool down to room temperature, for about 1 hour. Then, using a spoon or your hands, break them up into chunks.
It is now ready to be enjoyed !
🥛Serving suggestions
- Serve it with some plant based yogurt and freshly chopped fruits to make a quick filling breakfast.
- Use it as a topping for smoothies, smoothie bowls or even oatmeal ! ( Overnight oats will work too. )
- Have you tried stuffing them into pb & j sandwiches ? It gives a really great crunch to them !
- Mix it together with some roasted nuts or seeds and dried fruit to make trail mix.
- Top your favorite ice-cream with this protein granola to add more flavor and texture.
- Love pairing them with some creamy almond butter 😜
- Or, just simply eat it the classic way by pairing it with your favorite plant milk !
❔Commonly asked questions
The granola will turn golden brown and be fairly dry. Do not worry if it has not totally firmed up yet the moment you pull it out of the oven, as it will continue to crisp up during cooling.
It is recommended to check on your granola every 3-5 minutes after the 30 minutes mark. Do make sure to rotate the pan halfway to ensure even cooking.
If you find that the granola is still chewy after cooling, simply place it back into the oven and bake for 8-10 minutes or more, if needed. Do keep a close eye to avoid them from getting burnt !
Let this peanut butter banana protein granola cool down completely, before storing it in a airtight container in a cool and dry place for up to a month, depending on the climate. You can also choose to refrigerate it.
Any longer than that, you can freeze it instead in sealed containers or zip-top bags. It can be enjoyed straight out of the freezer without thawing or reheating. Bonus point : It will stay super crispy when stored in the freezer !
This protein granola is naturally gluten-free. Do be sure to use gluten-free oats if you have a gluten sensitivity. This is because cross-contamination may occur during packaging as most facilities that process oats will also be processing wheat.
This protein granola contains 10g of protein per serving.
🍽More high protein breakfast recipes
📖 Recipe
Chunky Peanut Butter Banana Protein Granola
Ingredients
- 1 large ripe banana ( about 150g / 5 oz )
- ⅓ cup peanut butter
- 2 tablespoons maple syrup
- 2 cups rolled oats ( use gluten-free if needed )
- ¼ cup vanilla protein powder
Instructions
- Preheat oven to 160c / 325 degrees F.
- In a large mixing bowl, mash your bananas until smooth. It is ok to have a few small chunks left. Stir in the peanut butter and maple syrup. Mix well.
- Then, add in oats and protein powder into the bowl. Mix until everything is well incorporated.
- Transfer the mixture to a lined or greased baking pan. Using the back of a spoon or spatula, gently press down the granola mixture so that a thin, even layer is formed. Do make sure that the mixture is evenly spread out, or else the thin part will be burnt, while the thicker part undercooked !
- Bake it for 20 minutes, then rotate the pan and bake them for another 10-20 minutes, or until golden brown. It might not be crunchy yet, but don't worry as it will continue to cook and crisp up in the pan after pulling out from the oven.
- Let the protein granola cool down to room temperature, for about 1 hour. Then, using a spoon or your hands, break them up into chunks.
- It is now ready to be enjoyed !
Notes
Any longer than that, you can freeze it instead in sealed containers or zip-top bags. It can be enjoyed straight out of the freezer without thawing or reheating. Bonus point : It will stay super crispy when stored in the freezer !
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