Banana, Date and Walnut Granola

prep:10 minutes
cook:40 minutes
Show nutritional information
  • Serves: 5
  • Calories: 220
  • Total Fat: 17g
  • Total Carbohydrate: 20g
  • Protein: 3g
This grain free granola is a really grown up granola. Deeply dark, with almost bitter molasses tones, it is actually more of a breakfast crunch on account of the fact that it does not clump particularly well. Granola is easy to make, but can be tricky to perfect; especially without the properties of grains that make it stick together so well. My first granola recipe has been incredibly popular (included in my book Paleo: 12 Weeks to Change Your Life) and this stuck together really well, on account of the egg white added to gain adhesion, but I wanted this version to be egg free as well as grain free. It is no accident that traditional breakfast foods such as toast or cereal have been staples for so long. Crunchy, carby, and often sweet, these are the things with which we want to break our nightly fast. Not to mention the need to get up and go. Paleo granola certainly does the job of filling the need when this kind of breakfast calls. As delicious and tempting as this granola is I would not recommend that it is eaten every day. The recipe includes dried fruit so there is going to be a higher proportion of sugar (albeit natural) and along with the nuts and seeds is very nutrient dense. I would therefore recommend that you stick to solid breakfast staples, such as eggs and avocado, for the majority of the time and treat yourself to granola when the urge strikes.

Serves: 5

Serves: 5decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 180C.
  2. Blitz the ground almonds with the seeds so they break down to a coarse flour.
  3. Add the walnuts and blitz again; just enough to chop the walnuts.
  4. Mix all of the ingredients and spread the mixture out on a large baking sheet.
  5. Make sure that you pat it down like you would shortbread or flapjack.
  6. Bake in the oven, turning the mixture occasionally until everything is toasted.
  7. Remove from the oven and allow to cool completely to allow clumping.
  8. Serve with cold almond milk or coconut yogurt for breakfast, or on its own as a snack.


In this recipe I use dried banana. This is not the dried banana chips that you may be thinking of which can be found in various health food stores. I found dried banana in a block (similar to how you would find baking dates) with absolutely nothing added.

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