Delicious Peanut Butter Banana Granola Bites

I’m always looking for snacks that I can grab on busy mornings without feeling guilty about it. My kids need something that will actually keep them full until lunch, and I need something that won’t leave me reaching for the vending machine by 10 a.m. Store-bought granola bars usually have more sugar than I’d like, and they definitely don’t have the texture I’m after.

That’s where these peanut butter banana granola bites come in. They’re chewy, they hold together well, and I can make a big batch on Sunday afternoon while I’m already in the kitchen. The bananas add natural sweetness, and the peanut butter keeps everyone satisfied. Plus, they’re easy to customize if someone in your house doesn’t like one of the mix-ins.

Want something you can toss in a lunchbox or keep in your bag? These bites are it. No baking required once they’re set, and they taste better than anything you’ll find at the store.

What Kind of Oats Should I Use?

For these granola bites, old-fashioned rolled oats are your best bet since they hold their shape and create that classic chewy granola texture. Quick oats will work in a pinch, but they tend to make the bites a bit more crumbly and less sturdy. Steel-cut oats aren’t ideal here since they’re too hard and won’t bind together properly with the other ingredients. If you’re gluten-free, just make sure to grab certified gluten-free oats since regular oats can sometimes be processed in facilities that also handle wheat.

Options for Substitutions

These granola bites are pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Almond butter: You can easily swap this with peanut butter, cashew butter, or sunflower seed butter if you have nut allergies. Just keep in mind that different nut butters have slightly different consistencies, so you might need to adjust the liquid slightly.
• Almonds: Try using cashews, walnuts, pecans, or even sunflower seeds instead. Chop them roughly to about the same size as the almonds would be.
• Pepitas: Sunflower seeds, chopped nuts, or even hemp hearts work great here. You could also use a mix of whatever seeds you have on hand.
• Maple syrup: Honey or agave nectar are good alternatives, though honey will make the bites slightly chewier. For a refined sugar-free option, date syrup works too.
• Coconut oil: You can use melted butter or any neutral oil like avocado or vegetable oil. The coconut oil does add a subtle flavor, but it’s not essential.
• Oats: Stick with regular rolled oats for this recipe – quick oats will get too mushy, and steel-cut oats won’t bind properly.

Watch Out for These Mistakes While Baking

The biggest mistake people make with granola is baking it at too high a temperature, which causes the edges to burn while the center stays soft – stick to 275°F and resist the urge to crank up the heat for faster results.

Another common error is stirring the granola too frequently during baking, as this prevents those nice clusters from forming, so only stir once at the halfway point and leave it alone otherwise.

Don’t skip the cooling step after baking, because granola continues to crisp up as it sits on the pan for 15 minutes, and if you break it apart too early, you’ll end up with powder instead of chunks.

Finally, make sure your bananas are very ripe with brown spots – underripe bananas won’t mash smoothly and can leave your granola bites tasting starchy rather than naturally sweet.

What to Serve With Peanut Butter Banana Granola Bites?

These granola bites are perfect for grabbing on the go, but they also work great as a topping for your morning yogurt bowl or smoothie bowl. I love keeping a batch in the fridge and eating them alongside fresh fruit like strawberries or apple slices for an easy snack. They’re also really good crumbled over vanilla ice cream for a quick dessert, or you can pack them with some cheese cubes and grapes for a balanced snack box. If you’re having them for breakfast, pair them with a glass of cold milk or your favorite coffee for a filling start to your day.

Storage Instructions

Store: Keep these granola bites in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. They’re perfect for grab-and-go snacks throughout the week, and I love having a batch ready when I need a quick energy boost between meals.

Freeze: These bites freeze really well for up to 3 months. Just spread them out on a baking sheet to freeze individually first, then transfer to a freezer bag. This way they won’t stick together and you can grab just what you need.

Enjoy: Eat them straight from the fridge for a cool, chewy snack, or let them sit at room temperature for about 10 minutes if you prefer a softer texture. Frozen ones thaw pretty quickly too, usually in about 15-20 minutes on the counter.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 70-80 g
• Fat: 170-190 g
• Carbohydrates: 370-400 g

Ingredients

• 4 1/4 cups oats (I always use Quaker Old Fashioned Oats for the best chewy texture)
• 1 cup almonds (roughly chopped into 1/4-inch pieces)
• 1/2 cup pepitas
• 3/4 tsp cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp salt
• 3/4 cup almond butter (I prefer Barney Butter for its smooth consistency)
• 2 bananas (very ripe and mashed until smooth)
• 1/2 cup maple syrup (must be Grade A for a clean sweetness)
• 2 oz coconut oil (melted and cooled slightly)
• 2 1/2 tsp vanilla

Step 1: Prepare the Mise en Place and Preheat

• 2 bananas
• Baking sheet and parchment paper

Preheat your oven to 275°F and line a large baking sheet with parchment paper.

While the oven heats, mash the bananas in a small bowl until completely smooth with no lumps—this ensures even distribution throughout the granola.

Measure out all remaining ingredients and have them ready before mixing, which keeps the process efficient and prevents the wet ingredients from setting while you’re still prepping.

Step 2: Combine Dry Ingredients

• 4 1/4 cups oats
• 1 cup almonds
• 1/2 cup pepitas
• 3/4 tsp cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp salt

In a large mixing bowl, combine the oats, roughly chopped almonds, pepitas, cinnamon, nutmeg, and salt.

Stir these together thoroughly to distribute the spices evenly throughout—this prevents pockets of concentrated cinnamon that could taste unbalanced in the finished bites.

I like to use a whisk here rather than a spoon because it aerates the mixture slightly and helps break up any clumps in the oats.

Step 3: Build the Wet Ingredient Base

• 2 oz coconut oil
• 1/2 cup maple syrup
• 2 1/2 tsp vanilla
• 3/4 cup almond butter
• mashed bananas from Step 1

In a separate bowl, whisk together the melted and slightly cooled coconut oil, maple syrup, vanilla, almond butter, and the mashed bananas from Step 1.

Whisk until completely smooth and well combined—any lumps of nut butter will be harder to incorporate once mixed with the dry ingredients.

The coconut oil should be cooled slightly so it doesn’t seize when it contacts the other ingredients.

Step 4: Combine and Spread for Toasting

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2.

Using a sturdy spoon or spatula, fold and stir until everything is evenly coated and no dry oats remain visible.

The mixture should feel cohesive and slightly tacky.

Spread the entire mixture in an even layer across your prepared baking sheet, pressing it down gently but firmly so it holds together during baking.

Step 5: Toast and Stir for Even Cooking

• granola mixture from Step 4

Bake at 275°F for 30 minutes, then remove from the oven and stir the granola thoroughly, breaking apart any clumps that have formed and rotating the baking sheet 180 degrees.

Return to the oven and bake for another 25–30 minutes until the edges are golden brown and the mixture looks mostly dry but still has a slight sheen.

Watch closely toward the end since oven temperatures vary—you want the bananas and almond butter to caramelize without burning.

Step 6: Cool and Break Into Bites

• toasted granola from Step 5

Remove the baking sheet from the oven and let the granola cool for about 15 minutes on the sheet—it will continue to crisp up as it cools.

Once cooled but still slightly warm, break it into bite-sized chunks with your hands or a spoon.

I prefer breaking it by hand because you can control the size better and get a nice mix of larger and smaller pieces.

Transfer the cooled bites to an airtight container where they’ll continue to harden and stay fresh for up to a week.

Delicious Peanut Butter Banana Granola Bites

Delicious Delicious Peanut Butter Banana Granola Bites recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 24 bites

Calories 3250 kcal

Ingredients

  

• 4 1/4 cups oats (I always use Quaker Old Fashioned Oats for the best chewy texture)
• 1 cup almonds (roughly chopped into 1/4-inch pieces)
• 1/2 cup pepitas
• 3/4 tsp cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp salt
• 3/4 cup almond butter (I prefer Barney Butter for its smooth consistency)
• 2 bananas (very ripe and mashed until smooth)
• 1/2 cup maple syrup (must be Grade A for a clean sweetness)
• 2 oz coconut oil (melted and cooled slightly)
• 2 1/2 tsp vanilla

Instructions

 

• Preheat your oven to 275°F and line a large baking sheet with parchment paper. While the oven heats, mash the bananas in a small bowl until completely smooth with no lumps—this ensures even distribution throughout the granola. Measure out all remaining ingredients and have them ready before mixing, which keeps the process efficient and prevents the wet ingredients from setting while you're still prepping.
• In a large mixing bowl, combine the oats, roughly chopped almonds, pepitas, cinnamon, nutmeg, and salt. Stir these together thoroughly to distribute the spices evenly throughout—this prevents pockets of concentrated cinnamon that could taste unbalanced in the finished bites. I like to use a whisk here rather than a spoon because it aerates the mixture slightly and helps break up any clumps in the oats.
• In a separate bowl, whisk together the melted and slightly cooled coconut oil, maple syrup, vanilla, almond butter, and the mashed bananas from Step 1. Whisk until completely smooth and well combined—any lumps of nut butter will be harder to incorporate once mixed with the dry ingredients. The coconut oil should be cooled slightly so it doesn't seize when it contacts the other ingredients.
• Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2. Using a sturdy spoon or spatula, fold and stir until everything is evenly coated and no dry oats remain visible. The mixture should feel cohesive and slightly tacky. Spread the entire mixture in an even layer across your prepared baking sheet, pressing it down gently but firmly so it holds together during baking.
• Bake at 275°F for 30 minutes, then remove from the oven and stir the granola thoroughly, breaking apart any clumps that have formed and rotating the baking sheet 180 degrees. Return to the oven and bake for another 25–30 minutes until the edges are golden brown and the mixture looks mostly dry but still has a slight sheen. Watch closely toward the end since oven temperatures vary—you want the bananas and almond butter to caramelize without burning.
• Remove the baking sheet from the oven and let the granola cool for about 15 minutes on the sheet—it will continue to crisp up as it cools. Once cooled but still slightly warm, break it into bite-sized chunks with your hands or a spoon. I prefer breaking it by hand because you can control the size better and get a nice mix of larger and smaller pieces. Transfer the cooled bites to an airtight container where they'll continue to harden and stay fresh for up to a week.