Mother Butter nut free gluten free easy kid friendly banana chocolate granola

Banana Chocolate Mother Butter Granola

                 Mother Butter nut free gluten free easy kid friendly banana chocolate granola 

Granola is a fast breakfast or on the go snack, but the majority of store bought brands contain nuts and a bunch of extra added sugar. If you’ve got a spotty banana or two waiting for you on the counter, you have the fix at your fingertips.

Mashed banana can be used in lieu of butter and excess oil and sugar, without sacrificing flavor (one could actually argue it improves it after trying this recipe).  Mix it with decadent-yet-nutritious chocolate Mother Butter and just a bit of maple syrup and coconut oil for perfect crispy clusters. It’s basically chocolate chip banana bread in granola form.

Layer in a yogurt parfait, sprinkle on smoothies, eat with milk like cereal, or simply snack on it by the handful!

Equipment: Medium bowl, measuring cups, measuring spoons, spatula, baking sheet (see Tips for size), parchment paper, fork or potato masher, small pot or small microwave-safe bowl


  • 3 c rolled oats
  • ¾ tsp salt
  • 1 tbsp cocoa powder
  • ¼ c chocolate Mother Butter
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
  • ½ c mashed extra ripe banana (about 1 large banana)

  • Method:

    • Preheat the oven to 300 degrees. Line the baking sheet with parchment paper and set aside.
    • Add Mother Butter, coconut oil, and maple syrup to the small pot or microwave-safe bowl. Melt over low heat until coconut oil and Mother Butter are dissolved.
    • While the Mother Butter mixture heats, measure oats, salt, and cocoa powder into the medium bowl.
    • Add the mashed banana and melted Mother Butter mixture to the oats and stir to coat.
    • Pour granola onto the prepared sheet tray. Spread evenly and press down- this will create clusters (see Tips).
    • Bake at 300 degrees for 20 minutes. After 20 minutes, turn the oven temperature up to 325. Bake for 10 minutes, rotate sheet tray, and bake for 10 more minutes.
    • Let the granola cool and break into large clusters. Store at room temperature in an airtight container. 


    • The granola will not feel fully crispy when it is still warm from the oven. It will become crunchy as it cools.
    • If you prefer looser granola, use a larger sheet tray and spread the oat mixture out across the tray. 
    • If you like clusters and clumps, use a smaller sheet tray and press down on the oats so they stick together. To keep the clusters intact, avoid stirring the granola while it bakes. You can use a spatula to flip large portions of the granola midway through baking if the top is starting to turn golden but the bottom still feels very soft.
    • Honey can be used instead of maple syrup.
    • Add any mix-ins you enjoy after the granola is baked: chocolate chips, dried cherries, banana chips.
    • Rolled oats must be used. This recipe will not work properly with steel cut or quick cooking oats.

      About The Author: Olivia Portelli

      Olivia is a Certified Master Level Nutrition Consultant through American Fitness Professionals & Associates. A graduate of the Restaurant School at Walnut Hill College and former Philadelphia pastry chef for Starr Restaurant Group, she decided to help people with health and wellness after spending a decade working in professional kitchens preventing her own burnout through lifestyle, nutrition and movement. She is passionate about the fact that healthy food can taste great and loves to blend her cooking and nutrition knowledge!
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