Banana–Nut Crunch Granola

Banana Nut Crunch Granola recipe

Most store-bought gluten-free granolas (and other granolas) are loaded with added sugar. This version is very low in sugar and high in healthy fats and fiber. Created with pleasure and health in mind by Carbivore cookbook author Phoebe Lapine, it’s super-crunchy and satisfying, perfect for a not-too-sweet breakfast or anytime snack. Discover more of Phoebe Lapine’s recipes.

Banana–Nut Crunch Granola

This gluten-free granola recipe was inspired by one of Phoebe's readers. It brings her — and us! — right back to the Nut & Honey Crunch cereal she ate as a kid. The flavor is somewhere between a banana chip and a granola. The banana gives the oats a slight chew, so the granola is a great candidate to eat with nut milk or Greek yogurt and fresh berries. Often-overlooked, the Brazil nuts in this breakfast are an excellent source of selenium, which is an important ingredient for thyroid health. This recipe makes 2.5 cups; you may want to double it!

Servings 6
Calories 351 kcal
Author Phoebe Lapine


  • 1 tablespoon flaxseed meal
  • 1 medium very ripe banana
  • 1 tablespoon maple syrup optional
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup whole rolled oats
  • 1/2 cup finely chopped raw walnuts or pecans or a mix
  • 1/2 cup finely chopped raw almonds
  • 1/2 cup finely chopped Brazil nuts
  • 1/2 cup unsweetened finely shredded coconut


  1. Preheat the oven to 325°F. Line a rimmed sheet pan with parchment paper.
  2. In a medium bowl, whisk together the flaxseed meal with 2 tablespoons water. Let sit for 5 minutes.
  3. Add the banana and mash it thoroughly with a fork until there are no large clumps. Stir in the maple syrup (if using), vanilla, cinnamon, and salt until smooth. Fold in the oats, walnuts, almonds, Brazil nuts, and coconut. Transfer the granola to the prepared sheet pan and spread it into an even layer.

  4. Bake for 40 minutes, stirring once halfway through, or until the banana bits are fully dry and the oats are lightly browned. Let the granola cool completely on the pan, then break it apart into large clumps. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts
Banana–Nut Crunch Granola
Amount Per Serving
Calories 351 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 0.002g
Polyunsaturated Fat 10g
Monounsaturated Fat 7g
Sodium 199mg9%
Potassium 373mg11%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 6g7%
Protein 8g16%
Vitamin A 17IU0%
Vitamin C 2mg2%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Photography Haley Hunt Davis

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