Vegan Plant Base Banana Granola

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Vegan Plant Based Banana Granola

Jill Dalton
This granola recipe is sugar free and delicious! I am not much of a fan of granola because it is usually way too sweet and most granolas have sugar, honey or agave nectar. This recipe uses bananas and dates to make it sweet so you get all the fiber and the sweetness. It is also really light but hearty enough to get you through a busy morning.
5 from 5 votes
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Course Breakfast
Cuisine American
Servings 10 people
Calories 201 kcal



  • Mix the bananas, dates, and water in a blender. Mix all other ingredients in a large bowl. Pour banana mixture over the dry ingredient. Spread evenly on a cookie sheet lined with baking paper. Bake at 350 for ten minutes. Stir and spread evenly again. Repeat 10 minute intervals, stirring and resmoothing until mixture is golden brown and dry. About 50 minutes all together.


Calories: 201kcalCarbohydrates: 22gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 3mgPotassium: 276mgFiber: 5gSugar: 5gVitamin A: 18IUVitamin C: 2mgCalcium: 53mgIron: 2mg

31 thoughts on “Vegan Plant Base Banana Granola”

  1. Elizabeth Ord

    What do you normally eat for breakfast? I love toast but I want to put butter on it so that doesn’t work anymore. I’m not a fan of smoothies and I’ve tried steel cut oats which I do like but not every morning. Do you have any suggestions for eating a plant based breakfast? That is the only meal I’m struggling to change.

    1. I alternate between a banana and an apple with nut butter and a bowl of blueberries and banana chunks, sprinkled with flax meal and walnuts and almond milk poured over it.

  2. How long does this stay fresh? I’ve used banana in some items like chia crackers or oatmeal cookies, but they go bad quickly.

  3. Breakfast for me, often is noatmeal. Which is chia seeds, flax meal, unsweetened almond milk, vanilla and cinnamon all cooked together. Top with any fruit, nuts, or just eat plain. It’s a favorite now actually.

  4. This looks wonderful, however my youngest son is allergic to tree nuts . The only nuts he can have are peanuts, almonds and coconut. So many vegan recipes call for nuts, what would you suggest I do when the recipe calls for a nut he can’t eat like this one?

    1. Just replace the nuts he can’t have with nuts or dried fruit that he can have. Granola is pretty forgiving =)

  5. Can I use quick cooking oats? Don’t laugh… I’m totally new to this and I’ve only ever made oats for a bowl of breakfast oatmeal.

    1. I’m pretty sure it would work just fine. No need to feel silly asking. At least you are getting started? Be sure to ask if you have any more questions.

  6. It is soooooo gooooood!
    Thank you, thank you, thank you!!!

    I simply love everything about this granola: it is sweet but not too sweet. It is very crunchy and doesn’t get soggy in the milk, it is light but fills me up nicely….
    It used different typs of nuts and it tasted good every time, sometimes i feel like cinnamon, sometimes I don’t. It’s good in vegan yogurt or in plant milk.
    I even made i with freshly ground oats and it worked! After baking sometimes I mix it up with some dry figs or raisins, I put in cocoa nib…. What ever i want – and it alwasy tastes great.

    1. Since April I’ve made this granola so many times and it never didn’t work.
      I also tried to replace the bananas with apple sauce or a mix of both. It also works so well, tastes fantastic and is very crunchy (but less sweet).
      It is the best sos-free granola recipe on the internet. I’m sure! 🙂

  7. can I use porridge oats?Thanks in ahead. BTW, what’s the reason to avoid milk and yoghourt? I mean they are not harm to our body, aren’t they?

  8. How can this be sugar free? Bananas and dates are high in sugar, even if its natural sugar. Oats are loaded with carbs. I do low carb/sugar free but want to incorporate more plant based foods into my diet. Do you know the macros for this? Net carbs, etc.

  9. I love the idea of using banana, but in an attempt to allow it to keep 2-4 weeks instead of 1. Can I substitute it for something else?

  10. Mine came out somewhat burnt tasting after cooking for 50 min @350. Didn’t realize how much crunchier the granola got after cooling down. Would try 40 minutes next time.

  11. I had very few of these ingredients but decided to give it a whirl. Here’s what I used: mixture of pecans and walnuts, no pumpkin seeds, chopped (not sliced or slivered) almonds, two HEAPING cups oats, 4 HEAPING Tbsp ground flax seeds, instead of chia, 5 medjool dates and the written amount of water, vanilla, bananas. Had to cook a little longer, around 1 hr 30 mins, but I am at a very high elevation with definitely could have contributed to that, anyway, it turned out amazing and its sensational with some milk and fruit!

  12. Very good, easy to put together. I used a sil-pat and I have convection in my oven, I think al ower temp would have been better. Next time I’m going to add cinnamon! I think I could make it frequently for my family! Thank you!

  13. This is a great recipe … so easy and I love that it doesn’t have any added sugar. I did use just a touch of maple syrup when I made it and I also substituted sunflower seeds for the pumpkin seeds since that’s what I had on hand. The bananas really give it a nice texture and turned out crunchier than another granola recipe I had made recently. (I prefer crunchy). Thanks so much.

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