Homemade Banana Bread Protein Granola

If you always loved grandma’s banana bread, you’ll love this homemade granola recipe that tastes like a hug from her oven. My Banana Bread Protein Granola is a great way to start the day or kick back with as a wholesome snack – or to use as an topping for yogurt parfaits, baked fruit desserts or smoothie bowls.

Banana Bread Protein Granola is an easy homemade breakfast or snack you can make in about 30 minutes. It's much more economical than store bought and you have control over the ingredients -- I've used a protein powder to give this healthy treat 13g protein per serving.

Banana Bread Granola with Protein Powder is is easy to make, economical, and features lots of wholesome ingredients including oats, protein powder + nuts, seeds and oats. Offering almost 14g protein per serving, lots of whole grain energy, and dietary fiber – it’s definitely a winner!

Ingredients for Banana Bread PRotein Granola from thefitfork.com - Oatsome oats help boost the protein and fiber.

Whip up the batter that starts with a mixture of protein powder whisked into water, egg white and melted butter. That’s used to coat the oats, nuts and seeds before baking in the oven. While baking, this homemade banana granola recipe fills the house with a delicious, comforting aroma that tastes as yummy as it smells. After cooling and breaking into clusters, this banana protein granola has a crunchy texture with the larger pieces remaining slightly soft int the center – it’s delightful!

Note: I like to  Protein Oats (thick cut rolled oats) from Oatsome– the only ingredient is oats, but thanks to the way they are cut thicker, you get 40% more protein than traditional oats  — plus14% DV for dietary fiber.  

Banana Bread Protein Granola is an easy homemade breakfast or snack you can make in about 30 minutes. It's much more economical than store bought and you have control over the ingredients -- I've used a protein powder to give this healthy treat 13g protein per serving. Get more recipes at thefitfork.com

Tips for Making Banana Bread Protein Granola

Oats: While I used thicker-cut rolled oats, traditional rolled oats (aka: old-fashioned oats) will work just the same. Just do NOT substitute instant oats or steel-cut oats, the texture will be off with both those.

Protein Powder: I use a cake batter whey protein for this recipe. I like the cake batter flavor because it lends a buttery vanilla vibe that reminds me of all sorts of nostalgic homemade baked goods. A vanilla protein powder would work well also – and you can even add a ½ teaspoon of cake batter extract (optional).

Nuts: I’ve used chopped pecans in this banana bread granola, because traditionally that’s an ingredient that my grandmother used in her banana bread loaves (and, as a kid living in the South, I was often assigned to gather the pecans falling of the trees). But, you can swap for almond slivers or another nut – or a combination of nuts — if you prefer.

Extra Mix-Ins: I’ve left this banana pecan granola recipe pretty simple, but if you’d like to add some extra mix-ins (up to 1/4 to ½ cup total), please do! Extra seeds, nuts and shredded coconut can be added to the mixture before baking, BUT mix in items like dried fruit, chocolate chips and such AFTER the granola has baked and cooled to room temperature.

Baking Gear: I suggest baking the banana granola on a rimmed baking sheet (so nothing slides off!) that has been lined with a silicon baking sheet or parchment paper to prevent sticking (I personally love the convenience of the this pre-cut sheet pan parchment paper).

Storage: Store prepared and cooled granola at room temperature in an air-tight container (like a large, hinged canning glass jar) or zip-top plastic bag. Because this granola has a crunch outside but slightly soft center in cluster pieces, it won’t last as long as those super dry granolas from the store. Use up within the week (that’s not hard to do!) or transfer to the freezer for use later.

Note: This post contains affiliate links. I may earn a small commission from any sales generated. Those proceeds are used to offset operating expenses for The Fit Fork. Thank you!

Jennifer Fisher, thefitfork.com -- banana bread protein granola, an easy homemade snack or breakfast with 13g protein.
5 from 5 votes
Banana Bread Protein Granola is an easy homemade breakfast or snack you can make in about 30 minutes. It's much more economical than store bought and you have control over the ingredients -- I've used a protein powder to give this healthy treat 13g protein per serving. Visit thefitfork.com for more recipes to fuel your active lifestyle
Banana Bread Protein Granola
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Banana Bread Protein Granola is an easy homemade breakfastor snack you can make in about 30 minutes. It's much more economical than storebought and you have control over the ingredients — I've used a protein powderto give this healthy treat 13g protein per serving.

Course: Breakfast, Snack
Keyword: banana, banana bread, granola, protein powder
Servings: 6 servings
Ingredients
  • ¼ cup water
  • ½ cup birthday cake cake batter or vanilla flavored protein powder
  • 1 egg white or 2 tbsp from a carton
  • ¼ cup butter melted
  • ½ large ripe banana mashed
  • ¼ cup stevia baking blend or similar 1:1 measure equivalent sweetener
  • 2 tbs chia seeds
  • 2 tsp ground cinnamon
  • ¼ tsp salt
  • 2.5 cups old fashioned rolled oats like Oatsome thick-cut rolled protein oats
  • ½ cup chopped pecans
  • Optional Mix ins See Note
Instructions
  1. Preheat oven to 325F.

  2. Whisk together water and protein powder in mixing bowl.
  3. Whisk in egg white, then melted butter.
  4. Add ripe banana and mash in well to mixture with fork or spatula.
  5. Stir in sweetener, chia seeds, ground cinnamon and salt until well combined. Finally, stir in oats and pecans and stir until evenly coated.
  6. Pour out onto rimmed baking sheet (lined with silicone baking sheet or parchment paper) and pat down into an even layer, about 1/3 to ½” thick.
  7. Bake for 24 to 26 minutes, using spatula to gently flip hallway through – keeping large clumps intact.

  8. Remove from oven when turning deep golden brown, let cook on sheet for at least 10 minutes before breaking up into desired-size clusters.
Recipe Notes

Optional Mix Ins: May mix in another ¼ to ½ cup nuts, seeds or shredded coconut into wet batter before baking. Or you can add a similar amount of dried fruit or chocolate chips after the granola has baked and cooled to room temperature.

Blueberry Baked Steel Cut Oats with Protein – Make-ahead Breakfast

Set yourself up for a winning (and tasty) day with Blueberry Baked Protein Oats, an easy breakfast to make early in the week and reheat, as needed. Each hearty serving has 290 calories, 39 carbs, 7g fat and 21g protein.

I feature LOTS of oat and grain bakes on this site, the variations are endless — see my Mix & Match Master recipe! That master oat bake recipe makes a big batch (9-12 servings) and that’s fantastic if you have a big family or available freezer for meal prep. However, if you don’t have either — don’t fret! This blueberry oat bake recipe is half-sized, making 4 servings, which will stay fine in an airtight container in the fridge for up to 6 days.

Use fresh or frozen bluberries — make in summer or any other time of the year!

Blueberry Protein Oatmeal Bake Tips

This half-batch oat bake recipe cooks up perfectly in a traditional loaf pan, measuring about 9.5″ x 5″ — or any other 1.5 quart casserole dish.

It’s easy to double, just pour ingredients into a 9″ x 13″ baking dish, and cook for the same amount of time.

Berries: I prefer to use fresh blueberries, but frozen can be substituted. You will get a little more juice “bleed” from the frozen, but it doesn’t affect the taste. You can also substitute the same amount of fresh or frozen raspberries or chopped strawberries.

Oat Type: This recipe is specifically designed for steel cut oats. Do not substitute old-fashioned, “rolled” oats or instant-oats. However, you CAN substitute half of the steel cut oats for uncooked (rinsed) quinoa! I have done this many times and the blueberry protein oatmeal texture is amazing!

Watery Appearance: Prior to cooking the mixed-up ingredients will look very watery, almost sloshy. Don’t worry — all that liquid gets absorbed as the grains bake in the oven. If it still looks a little watery after the cooking time has passed, then it’s not quite done — let it go 5 or 10 more minutes.

Protein Powder Selection: Use an unflavored or vanilla protein powder — whey, pea protein, and even collagen powder will all work well. In fact, this time I used Collagen from Great Lakes Wellness — a brand I’ve used for nearly 10 years. Happy to share my Great Lakes Wellness discount code with you — it’s THEFITFORK100ff to save 10% on your order.

save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off
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Disclaimer: This post contains affiliate links.

5 from 4 votes
Blueberry Steel Cut Oat Bake with protein is sweet, simple, make-ahead goodness. 290 cal per serving, 21 g protein, healthy whole grain carbs. Perfect fuel runs and workouts.
Blueberry Steel Cut Oat Bake with Protein

Blueberry Steel Cut Oat Bake with protein is sweet, simple, make-ahead goodness. 290 cal per serving, 21 g protein, healthy whole grain carbs. Perfect fuel runs and workouts.

Servings: 4 servings
Ingredients
  • 1 cup fresh or frozen blueberries
  • 1 large egg
  • 1 cup milk 2%
  • 1 cut water
  • 1/2 cup cottage cheese 2%
  • 1/3 cup vanilla protein powder or collagen powder
  • 1 tbsp chia seeds
  • 1 cup steel cut oats
  • 1/8 tsp salt
  • 1/8 tsp liquid stevia drops
  • 1/2 tsp vanilla
Instructions
  1. Preheat oven to 350F.
  2. Rinse berries(if fresh), place in standard loaf pan.
  3. Whisk egg, add milk, water, cottage cheese.
  4. Stir in protein powder until absorbed, then add chia seeds and steel cut oats.
  5. Add salt, stevia, vanilla, stir well.
  6. Pour in loaf pan with blueberries. It will seem very runny, but don’t worry, the liquid gets absorbed during baking.
  7. Bake at 350 for 65 to 70 minutes or until set.
  8. Let cool 10 minutes before cutting into 4 pieces.
Recipe Notes

Makes 4 servings: Each hearty serving has 290 calories, 39 carbs, 7g fat and 21g protein.

Nine Easy Breakfasts & Sweet Treats Made with Protein Powder

Today’s post is short (on time) and sweet (to your taste buds)! Lot’s of quick-to-make breakfast, dessert and sweet snack ideas made with my most favorite EVER, protein powder – Clean Lean Protein from Nuzest.

Think outside the shaker bottle when it comes to protein powder. Not just for smoothies, it's also very versatile as a baking ingredient – waffles, pancakes, cupcakes, cookies post-workout snacks and more. Here are some of my favorite protein powder recipes from thefitfork.com

I’m I big stickler on getting enough protein throughout the day. For my activity level and healthy aging, I personally aim for 1 gram protein per pound bodyweight – that’s about 120g protein per day for me. An easy way to help me meet the goal is using a quality protein powder, and Clean Lean Protein from Nuzest has been a favorite I’ve used for years. And, YES, I do have a 15% discount code to share: FITFORK

Clean Lean Protein from Nuzest is plant-based and suitable for vegan, vegetarian, Paleo and many other dietary eating patterns. I eat all the foods, including meat, but I find that a plant-based protein powder is easier on my digestive system than other powders. Nuzest protein powder is the best of the best in terms of quality, macros, taste and texture (IMO) – and it comes in many flavors to suit your preference – or even unflavored.

It’s easy to use protein powder in smoothies or a shaker bottle with almond milk. But baking with protein powder is also very easy and smart – in fact, I use it in almost all my protein powder dessert and breakfast creations like protein waffles and pancakes; protein cakes, cupcakes and muffins; post-workout protein bites, bars and snacks; and more. Here are some of my favorite easy protein powder recipes from thefitfork.com

Think outside the shaker bottle when it comes to protein powder. Not just for smoothies, it's also very versatile as a baking ingredient – waffles, pancakes, cupcakes, cookies post-workout snacks and more. Here are some of my favorite protein powder recipes from thefitfork.com
Links in order Left to Right, Top to Bottom

Sugar-free Strawberry Protein Cupcakes / Cakelettes

Giant Peanut Butter Protein Cookie for One

No-bake Protein Brownies with Real Strawberry “Sprinkles”

Protein Cottage Cheese Waffles Gluten-Free  

Giant Strawberries & Cream Protein Cookie for One

No-bake Coffee Protein Brownie Bites

Low-carb Cinnamon Protein Waffles Gluten-Free

Strawberry Protein Puppy Chow (Human Snack)

Apple-Pecan Whole Grain Breakfast Bake with Protein Powder

Sheet Pan Mixed Berry Clafoutis (No Added Sugar)

Ooh-la-la! I really love my easy Mixed Berry Sheet Pan Clafouti recipe. My take on the famous French dessert is easy, it’s bursting with beautiful berries, has been “low carbed” with sweetener alternatives and a portion of the flour with almond meal. This berry sheet pan breakfast also features a good amount of protein thanks to six eggs in the recipe.  

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.

For all these reasons and more, I declare my Clafouti in a sheet pan suitable for breakfast or brunch, any day!  Macros on a generous-sized serving come in at 250 calories, 12g fat, 24g carbohydrates, 4g dietary fiber, and 12g protein.

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.
Use berries . . . or another favorite fruit!

If you’ve never heard of clafoutis, it’s one of those French things. Clafoutis (the “S” is silent) is a baked dessert classically featuring black cherries (but most any fruit will work) arranged in a buttered dish and covered with a thick flan-like batter. It’s served slightly warm or room-temperature, with a dusting of powdered sugar or whipped cream.

My version is baked up in a sheet pan (actually a Jelly Roll Sheet Pan (10.5″ x 15″ x 1″), for a larger scale dish that can serve a big hungry family – or be meal-prepped to eat for breakfast, brunch or dessert throughout the week. This sheet pan clafoutis also freezes beautifully – just thaw out and warm up in the microwave on busy mornings.

The batter is pretty thin, it’s just eggs, flour (or gluten-free alternative), almond flour, and a low-carb sweetener that measures as a cup-for-cup for granulated white sugar. I really just see the atter as the binder to hold the berries together! You don’t need a mixer or blender to make it, in fact, that would over work the batter– all you need is a whisk. I’m in love with this kitchen-drawer space-saving Collapseable Whisk.

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.

PRO TIPS:

  1. Let batter rest for 20 minutes to prevent a rubbery final product
  2. Use a mesh tea strainer to sprinkle on powdered sugar.
  3. Cut into 6 large slices (1 per serving) or 12 slices (2 per serving), your preference.
  4. Freeze leftovers, cut into portions and then warm up on defrost button for about 45 seconds until thawed and lightly warm.

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.
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Sheet Pan Mixed Berry Breakfast Clafoutis (Lower Carb)
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.

Course: Breakfast, brunch, Dessert
Keyword: blueberries, clafoutis, low carb, sheet pan
Servings: 6 Servings
Calories: 250 kcal
Ingredients
  • 6 large eggs
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
  • ½ cup baking sweetener 1:1 cup measuring equivalency, I used a stevia blend
  • ½ cup unbleached all-purpose flour or gluten-free alternative
  • ½ cup packed almond meal
  • 2 cups whole milk
  • Baking spray for baking sheet
  • 1 lb. mixed fresh berries such as blueberries, raspberries, blackberries, sliced strawberries (rinsed and dried) about 3 to 3.5 cups
  • 1/2 cup sliced almonds about 2 ounces
  • Optional Powdered sugar for dusting (I used a zero-carb powdered sweetener)
Instructions
  1. Preheat oven to 350F.
  2. In large bowl, crack open eggs and whisk smooth. Whisk in milk until incorporated.
  3. Next, whisk in sweetener, flour, almond meal and salt until smooth.
  4. Spray 10” x 15” “jelly roll” sheet pan with baking spray. Do NOT try to use a standard 9” x 13” low-rimmed sheet pan, it will be too small and overflow. As an alternative, you can use a 9” x 13” ceramic or glass baking dish with HIGHER sides (cooking time will need to be increased).
  5. Pour egg batter into pan. Gently scatter berries as evenly as possible on top of batter. Next, sprinkle on sliced almonds.
  6. Bake on center rack for 40 minutes, or until turning golden on top and set. If using the 9”x13” glass baking dish, the batter will be deeper, so add on 5 to 10 more minutes of cooking time (so 45 – 50 minutes cooking time).
  7. Remove from oven at let cool 5 minutes. Dust with powdered sugar or alternative, if desired. Cut into either 6 large squares or 12 smaller squares (2 smaller pieces per serving).
  8. Store leftovers in fridge for up to 3 days. Reheat in microwave for about 45 seconds.
Recipe Notes

Chocolate Gingerbread Mini Loaves

Gingerbread or chocolate . . .why choose? You’ll “loaf” the joining of these two popular holiday flavors in this recipe for Chocolate Gingerbread Mini Loaves.

Gingerbread is the quintessential holiday treat and most of have fond memories of the delicious aroma and warm, spicy taste of this flavor profile that is incorporated in cookies, cakes, and other yummy Christmas treats. Adding chocolate even deepens the flavor experience and speaks to a chocolate-lover’s soul!

This is a smaller-scale gingerbread recipe making two loaves in approximate-sized 5.5” x 3” loaf pans. You can also use all the batter in a single 6” diameter small cake pan. You can also half the recipe and make a single mini loaf and you can also double the recipe to make 4 mini loaves or fill a bigger 8” to 9” diameter cake pan.

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Slice them up and serve warm with ice cream or whipped cream, or the toppings of your choice. If you’d rather gift them to a friend or family present them in nicer, disposable mini loaf liners or, even better, a beautiful ceramic mini loaf pan (can be used long after the food gift is gone)!  If you are wrapping in plastic wrap or a cellophane food gift bag, make sure the gingerbread loafs are completely cooled. You can also store in the freezer for up to 6 months, in wrapped in plastic wrap and sealed in a freezer bag.

Mini Chocolate Gingerbread is easy to make, sharable, delicious! Enjoy!

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Chocolate Gingerbread Mini Loaves

A chocolate-lover's twist on the quintessential holiday season treat – gingerbread! Simple and delicious, makes two little loaves, one for you and one for sharing!

Course: bread, Breakfast, brunch, Dessert
Keyword: cake, christmas, gingerbread, holiday
Servings: 2 loaves
Ingredients
  • 4 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup buttermilk hack: whole milk + ½ tsp vinegar, let sit 5 min
  • 1/3 cup molasses
  • 1/2 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 tsp ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup flour or gluten free blaking blend
  • 1/2 cup mini chocolate chips
Instructions
  1. Preheat the oven to 350F and lightly grease TWO mini loaf pans (about 5.5” x 3”) or one 6" round cake pan.

  2. Cream the butter and brown sugar then beat in the egg. Mix the buttermilk and molasses into butter mixture. Stir in baking soda, cocoa powder, cinnamon, ginger, nutmeg and salt until combined. Next stir in flour until a smooth batter forms. Fold in chocolate chips.
  3. Bake for about 25 or until a toothpick inserted in center pulls clean. Cool 10 minutes before slicing.