Gluten Free Blueberry Banana Bread Granola Recipe



  • 3 cups certified gluten-free rolled oats
  • 1/2 cup chopped nuts (pecans, walnuts, or almonds work great)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt


  • 2 very ripe bananas, mashed
  • 1/4 cup melted coconut oil (or neutral-flavored oil like avocado)
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract


  • 1/2 cup dried blueberries (or fresh, if in season)


1. Preheat and Prepare: Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper or a silicone baking mat.

2. Mix the Dry Ingredients: In a large bowl, combine the oats, chopped nuts, cinnamon, and salt. Stir to combine.

3. Mix the Wet Ingredients: In a separate medium bowl, mash the bananas until smooth. Add the melted coconut oil, maple syrup, and vanilla extract. Whisk until well combined.

4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir with a spatula until evenly coated.

5. Bake: Spread the granola mixture evenly onto the prepared baking sheet. Bake for 20-25 minutes, or until golden brown, stirring halfway through for even browning.

6. Cool and Add Blueberries: Let the granola cool completely on the baking sheet. This is important, as it will crisp up as it cools. Once cool, stir in the dried blueberries.

7. Store: Store the granola in an airtight container at room temperature for up to a week.


Fresh Fruit: If using fresh blueberries, toss them with a bit of gluten-free flour to prevent them from sinking in the batter. Add them in with the dried blueberries at the end.

Sweetness: Adjust the sweetness level by adding more or less maple syrup to your taste.

Customization: Feel free to experiment by adding other nuts, seeds, or dried fruits that you enjoy.

Serving Suggestions: Enjoy your granola with yogurt, milk, sprinkled over fruit, or just by the handful!


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