This tropical vegan banana-orange granola is naturally sweetened with bananas and dates instead of refined sugar, and has a nice tropical flavor infusion from orange juice and orange zest. Add in dried pineapple, apricot chunks, pumpkin seeds, and optional shredded coconut, and you just might feel the rays of warm tropical sunshine on your face!
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Even though health-minded, “all-natural” people are sometimes called “crunchy” or “granola”, I’ll admit that I’ve never made my own homemade vegan granola before until recently.
I just thought that it was too much of a hassle, or I’d always miss an important ingredient in my pantry if I came across an interesting-looking recipe.
Then the other day I decided to give it a try with this tropical granola recipe – and I was pleasantly surprised with how great it came out!
While most granola recipes I’ve seen online call for a liquid sweetener (maple or agave syrup, etc.) and quite a bit of oil, this recipe is sweetened with a whole-food mixture of dates and bananas, plus it can be made oil-free by skipping the optional tablespoon of coconut oil.
I don’t usually like to pat myself on the back, but I have to say that this tasted better (and definitely fresher) than the expensive store-bought granola. Even Rob, who’s not usually big on stuff like this, went for seconds 😊
To sum things up: An easy to make, affordable, and delicious breakfast or a quick snack during the day? Sign me up!
What I Love About This Recipe
- This granola has a bright, tropical-inspired flavor that’s not too overbearing;
- The sweetness is achieved with a whole-food mix of bananas, dates, and freshly squeezed orange juice – no refined sugar added!
- It can be made oil-free by skipping coconut oil;
- It makes a great breakfast mixed with some non-dairy milk or my homemade cashew-oat yogurt, or even eaten by itself.
Ingredients
(See ingredient amounts in the printable recipe card below.)
Old-fashioned oats (use gluten free if needed)
Dried Medjool dates
Ripe banana
Orange juice (preferably freshly squeezed)
Orange juice
Coconut oil (omit for oil-free)
Mix-ins:
Slivered almonds
Raw pumpkin seeds
Chopped dried unsulfured apricots
Chopped dried pineapple
Shredded coconut flakes (optional)
Dairy-free chocolate chips (optional)
To Serve:
Non-dairy milk of choice
Non-dairy yogurt (like my Instant Pot vegan yogurt)
How to Make Vegan Banana-Orange Granola
⭐ Preheat and prep the pans.
Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup easy.
⭐ Soften the dates.
Place the chopped dates in a small bowl and cover them with boiling hot water. Let them soak for 10–15 minutes, or until they feel soft and plump.
Once the dates are softened, drain them but save the soaking liquid – you may need a bit of it later for blending.
⭐ Blend the wet ingredients.
Add the softened dates to a blender along with the banana, orange zest, fresh orange juice, and coconut oil (if using). Blend until the mixture becomes smooth and creamy, stopping once or twice to scrape down the sides.
If the mixture looks too thick or the blender struggles, add 1-2 tablespoons of the reserved date soaking liquid to help it blend smoothly. Be careful not to add too much – you don’t want it to geet too runny.
⭐ Combine the dry ingredients.
In a large mixing bowl, add your rolled oats along with any nuts, seeds, or other dry mix-ins you’re using. Toss lightly to distribute everything evenly.
⭐ Mix everything together.
Pour the blended banana-date mixture over the oats. Using a large spoon or your hands, work the wet mixture through the oats until every bit is evenly coated.
The texture should feel slightly sticky but not overly wet.
⭐ Spread and bake.
Divide the raw granola mixture between your two prepared baking sheets, spreading it out into an even layer about ½ inch thick.
Bake for 30-35 minutes, stirring and re-spreading the granola every 10-15 minutes to ensure even browning.
Keep a close eye during the last 10 minutes – granola can go from golden to overbaked quickly!
The granola is done when it looks light golden brown and feels mostly dry. It will continue to crisp up as it cools.
⭐ Cool and add extra mix-ins (if using).
Remove the pans from the oven and let the granola cool completely on the baking sheets. Once cool, stir in any optional mix-ins like dried fruit, chocolate chips, or coconut flakes.
How to Store Banana-Orange Granola
Once the granola has cooled, transfer it into an airtight container or jar. Store it at room temperature for up to 5-7 days.
If you like your granola extra crunchy, leave it uncovered for a few hours before sealing the lid to let any remaining moisture escape.
Homemade Vegan Granola with Bananas and Oranges
This healthy homemade vegan granola recipe is naturally sweetened with bananas and dates, and gets a nice tropical flavor infusion from oranges. For oil-free version, skip coconut oil. For gluten-free, use certified gluten-free oats. Dairy free, egg free, soy free, refined sugar free.
Ingredients
- 3 cups old-fashioned oats - for gluten free use certified GF oats
- 1 cup chopped dates (about 8 large Medjool dates)
- 1 ripe banana
- zest of 1 orange
- 4 Tbsp fresh orange juice
- 1 Tbsp coconut oil (omit for oil-free)
Mix-ins - to make 2 cups total:
- Slivered almonds
- Raw pumpkin seeds
- Chopped dried unsulfured apricots
- Chopped dried pineapple
Optional mix-ins - add after the granola is baked and cooled:
- Shredded coconut flakes
- Dairy-free mini chocolate chips
Instructions
- Preheat the oven to 325° F. Line 2 large baking sheets with parchment paper.
- Soak chopped dates in boiling hot water for 10-15 minutes, then drain (reserve the liquid) and add to a blender along with banana, orange zest, orange juice, and coconut oil (if using). Blend until the mixture is smooth, scraping down the sides. If the mixture is too dry, add 1-2 Tbsp of date soaking liquid - be careful not to add too much!
- In a large bowl, combine oats with the mix-ins. Stir in the blended banana-date mixture. Working with your hands, mix the raw granola until the liquid mixture evenly covers the dry ingredients.
- Spread the raw granola evenly onto two parchment-lined baking sheets. Bake for 30-35 minutes, or until the granola reaches a golden color, carefully mixing every 10-15 minutes. The granola will get crispier as it cools.
- If using optional mix-ins, add them once the granola is cool.
- Store in an airtight container for 5-7 days.
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Nutrition Information:
Yield:
10Serving Size:
1/2 cupAmount Per Serving: Calories: 260Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 28mgCarbohydrates: 44gFiber: 7gSugar: 19gProtein: 6g
Please note that the provided nutritional information data is approximate.
I hope you enjoy my tropical vegan banana-orange granola as much as we do in our family!
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Kristi
Sunday 8th of April 2018
I have made this recipe twice in the past couple weeks, and it's so good! I used no oil. I really appreciate a refined sweetener-free recipe! I eat this with almond or soy milk or unsweetened coconut yogurt. Sometimes I add some fresh fruit. It's such fast, yummy, filling breakfast! Thanks!
Alina Zavatsky - Vegan Runner Eats
Monday 9th of April 2018
So glad you loved this recipe, Kristi!
Robert Nelson
Monday 12th of March 2018
Great stuff, keep up the good work. We appreciate it.