Banana Bread Protein Granola {vegan, GF}

Start your day with banana bread protein granola and feel energized and satisfied for hours! It is vegan, gluten-free, healthy.

How to Make High Protein Granola

Yes, you do need another granola recipe!

Specifically, one that is low in sugar, high in protein, extremely versatile, gluten-free and vegan. Lucky you, I have the recipe and I am eager to share: Banana Bread Protein Granola!

The impetus for this recipe is two-fold:

First, I like grains in the morning. I teach a 6 am fitness class Monday through Friday, and run on weekend mornings; if I don’t have some complex carbohydrates at the end of it all, I am a malcontent for the rest of the day. Just ask Nick and Kevin.

Second, I need protein to rebuild muscle and keep me sated for several hours. I do a range of permutations to satisfy both–e.g., whole grain toast with nut or seed butter, smoothies with some rolled oats or quinoa thrown in to the mix, and chickpea flour omelets loaded with vegetables.

But sometimes I crave a modest bowl of granola. I add nondairy yogurt or milk, but I decided to challenge myself and make the granola itself high in protein.

I’ve done it, and now you can, too.

Ingredients for Banana Bread Protein Granola

This granola has the familiar players of most granola recipes: oats, a bit of oil, vanilla, and sweetener (specifically, maple syrup).  The addition of mashed, very ripe banana allows for a reduction of both oil and sweetener, with the bonus of a banana bread flavor once baked.

The primary protein source comes from  plant-based protein powder. I prefer unsweetened, plain vegan protein powder (I find it to be the most versatile), but you could also use vanilla protein powder. 

I’ve kept the rest of the recipe wide open so that variations are boundless. Keep it plain or dress it up with your favorite add-ins, such as nuts, seeds, dried fruits, cacao nibs or coconut flakes.

How to Make Banana Bread Protein Granola

The general preparation is a cinch. First combine the oats, protein powder and any dry stir-ins (such as nuts, seeds, or coconut) in a large bowl. If you plan to add dried fruit, do not add it here. It will most likely burn as the granola bakes, so add it later.

Make a “syrup” to coat the oats (and any add-ins) by blending mashed ripe banana with maple syrup, a few tablespoons of oil (I like avocado oil or coconut oil), vanilla, cinnamon and salt.

The addition of banana to the wet ingredients adds extra sweetness and flavor to the granola. It also helps the oats to form big, crunchy clusters as the granola cooks and dries. Yes, please!

Once the wet ingredients are blended until smooth,  simply pour the mixture over the oats, spread on a baking sheet that has been lightly spray with cooking spray, and bake! Once the granola has cooled, stir in any dried fruit you wish to add,

How to Store the Granola

Granola keeps exceptionally well so long as it is stored in an airtight container. You can store it at room temperature for up to 2 weeks. or freeze it for up to 6 months.

Have fun stirring different add-ins, spices and extracts to the granola  to create your own unique blends. 

Happy baking!

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