Naturally sweetened and gluten-free, this Peanut Butter & Banana Granola Clusters recipe is filled with wholesome, everyday ingredients, and perfect for snacking and traveling!
Making homemade granola clusters is easy with this amazing granola recipe that’s vegan, healthy and delicious!
The combination of peanut butter & banana is a classic and pairs perfectly with the oats, cinnamon and maple syrup. It’s not too sweet and makes big chunks of crunchy granola clusters!
So without further ado, lets get to it!
Snack Granola Clusters Ingredients
- Oats. Old fashioned oats are preferred, but you can use a combination of regular and quick oats (see notes in recipe). For gluten free granola, be sure to use Certified GF oats.
- Peanut butter. Use your favorite nut butter. For those with nut allergies, substitute with sun butter.
- Banana. The riper the banana the better, overripe bananas are sweet and mash easily.
- Pure maple syrup. This is one of my favorite natural sweeteners. Feel free to substitute with coconut nectar.
- Almonds. Substitute with cashews, walnuts or your favorite nuts.
- Pepitas. Vary it up and use sunflower seeds in place of pepitas (pumpkin seeds).
- Cinnamon. Just a touch for a nice, warming layer of flavor.
How To Make Peanut Butter & Banana Granola Clusters
- Add the oats, almonds, pumpkin seeds, cinnamon and pinch salt to a large mixing bowl.
- Mash the bananas, the riper the bananas the better – the more ripe they are the sweeter they’ll be. I used almond butter here but you can use any natural nut butter you like.
- And the mashed banana, nut butter, maple syrup, vanilla and optional oil to the dry ingredients and stir to combine.
- Spread on a large baking sheet or 2 smaller ones. Bake for 50 – 60 minutes, rotating the pan half way through. Tip about spreading: I’ve made granola spread close together on a baking sheet and another loosely spread out. Both batches worked great, but the loosely spread granola baked a little faster.
- Once cooled, break it up into clusters and you’re ready to enjoy!
Best Tips For Making Chunky Cluster Granola
- Bake granola at a low temperature. To prevent burning 275 degrees F. is the optimal temperature, but it also really gets that nice golden flavor and texture.
- Mix well to coat. When mixing the dry and wet ingredients, be sure to mix well coating each piece for maximum flavor and clumpiness.
- Clump the granola with your hands. Make your own clumps once you’ve added the granola to your baking sheet, use your hands to create small clumps before baking.
- Do not stir granola when it’s just fresh from the oven. Freshly baked granola will naturally harden and clump together as it cools so give it time to clump together before stirring.
How To Eat This Healthy Homemade Granola
Eat as is, or break it up a bit more and top it on non-dairy ice cream or yogurt. It’s great as a cereal too, served in a bowl with unsweetened almond milk. However you like your granola, this will be a great addition to your granola addiction!
How To Store
My favorite way to store granola is in mason jars or plastic containers, and baggies work great for really large amounts. Let granola cool completely before storing. Store on the counter or in the refrigerator for up to 2 months.
Can You Freeze Granola?
Yes, granola is freezer friendly and will last for at least 2 – 3 months. To freeze, let granola cool completely and wrap it tightly in plastic wrap and/or in resealable freezer bag or freezer safe glass containers (affiliate link).
More Granola Recipes
- Ginger-Orange Granola
- Pumpkin Granola
- Healthy Homemade Granola
- Seeds & Goji Berry Granola
- See all healthy granola recipes on TSV!
If you try this easy granola cluster recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
PEANUT BUTTER & BANANA GRANOLA CLUSTERS
Healthy granola recipe with oats, nut butter, banana, almonds, pepitas, maple syrup, coconut oil and cinnamon. Great anytime of day and travels well!
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 1 hour 5 minutes
- Yield: Makes 6 cups 1x
- Category: Snack, Breakfast
- Cuisine: Vegan, American
- 4 cups rolled oats
- 1 cup almonds
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 teaspoon cinnamon
- pinch of mineral salt
- 3/4 cup almond or peanut butter (I used crunchy almond butter)
- 2 small ripe bananas, mashed (about 1 cup)
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, optional
- 2 teaspoons vanilla extract
Prep: Preheat oven to 275 degrees F. Line a rimmed baking sheet with parchment paper or silicon mat.
Dry ingredients: In a large bowl, mix together the oats, almonds, pepitas, cinnamon and salt.
Wet ingredients: Warm your coconut oil and maple syrup, combine with vanilla extract. Mash your bananas and measure your nut butter.
Mix wet & dry: Combine the wet ingredients with the oat mixture. Toss and mix to coat well.
Layer: Spread mixture evenly on a lined or lightly greased baking sheet (I used two baking sheets). You can either lightly compact the mixture or loosely spread it out a bit. If compacting, you’ll want to mix the granola when rotating after 30 minutes.
Bake: Bake for 30 minutes. Turn and rotate sheet/sheets, bake an additional 25 – 30 minutes. Keep an eye towards the end so it doesn’t over brown (ovens run differently), cover with foil if it starts to brown too much.
Let cool: Remove from oven, granola will be somewhat soft at first. Let cool for 15 minutes, break up into chunks, especially the center part if you’ve compacted the mixture. Let granola cool completely to harden.
Makes about 6 cups.
Store: Let cool completely, store on the counter in covered containers for up to 2 months.
Change up the nuts using peanuts, walnuts or pecan pieces. Use sunflower seeds in place of the pepitas.
You will most likely do just as well without any oil. If you’d like to reduce the oil, try using only 2 tablespoons. I like the flavor and addition of the coconut oil for myself.
Once cooled, if you still find your granola to not be as crunchy as you might like, bake again at 300 degrees for about 10 minutes, keep an eye so it doesn’t over brown.
This granola needs to cook low and slow. My first batch I baked at 325 degrees F. for 40 minutes but it still needed extra baking time after cooling to become crunchy. I lowered the temp and added a bit more time. Be sure to watch it towards the end so it doesn’t become burnt, especially if you’ve spread it loosely on the baking sheet.
The 1/2 teaspoon of cinnamon gives a very subtle flavor, add another 1/2 teaspoon for a more enhanced cinnamon flavor.
If you happen to have both rolled and quick oats on hand, try using 2 – 3 cups rolled oats and 1 -2 cups of quick oats (use whatever combo equals 4 cups with at least 2 cups rolled oats). This will also help to make nice clusters.
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