These Trail Mix Granola Breakfast Bars are made with a banana-walnut layer mixed together with your favorite trail mix ingredients including chocolate chips, dried fruit, seeds and walnuts! The bars are naturally gluten free and are perfect for kids and adults.
Breakfast is often the most challenging meal of the day. Whether you’re on the go or at home, you likely want to eat something that is quick, easy and nutritious. These baked bars are the perfect addition to breakfast or snack.
Why You’ll Love Them
These Trail Mix Granola Breakfast Bars are simple, delicious and packed with goodness. They are the perfect option for breakfast on-the-go or a snack to refuel throughout the day. They contain healthy omegas, protein and fiber. The recipe yields a crunchy texture and nutty flavor.
You can easily swap out the mix-in ingredients for something else you love.
Ingredients You Need
- Base – The base of these bars requires oats and a banana.
- Granola Mix-ins – Walnuts, chocolate chips, raisins or cranberries, pepitas.
- Sweetener – Maple syrup is preferred, although you can substitute with brown sugar or honey, if desired.
- Spices – Vanilla, cinnamon and salt add flavor.
- Oil – Coconut oil works best.
- Leavening agent – Egg, baking power and baking soda.
Equipment You Need
- Square baking pan or dish
- Food processor to puree the walnuts. You can also use a blender.
- Large bowl
Steps to Make Granola Breakfast Bars
These granola bars come together with a few easy steps.
- First, pulse 1/2 cup of the walnuts in a food processor. Then, mash the banana in a large bowl with a fork.
- Add remaining wet ingredients to the bowl.
- Whisk to combine.
- Add pureed walnuts, oats, cinnamon, salt, baking powder and baking soda.
- Stir everything to combine.
- Fold in half of the chocolate chips, raisins and pepitas. Fold in 2 tablespoons of the walnuts.
- Pour the mixture into a square baking pan lined with parchment paper. Sprinkle the remaining chocolate chips, raisins, walnuts and pepitas on top.
- Bake and slice into small bars.
Feel free to experiment with other flavor combinations by including your favorite trail mix ingredients. Substitute 1-1 for any of the mix-ins.
- Dried Fruit – You can mix in any dried fruit, including dried cherries, diced dried mango, or chopped dried banana chips.
- Peanut butter chips or white chocolate chips
- Nuts – Use other nuts like brazil nuts, peanuts, cashews, almonds, etc.
- Seeds – Other seeds like sunflower seeds, hemp seeds, chia seeds, etc.
Make a batch at the beginning of the week and enjoy throughout the week. They store well and taste great anytime.
Kids and adults love these granola breakfast bars and in less than 30 minutes, you have a crunchy tasty treat that is good for you too!
Other On-the-Go Breakfast Recipes
- Breakfast Burrito
- Chocolate Peanut Butter Oatmeal Cookies
- Banana Chocolate Chip Muffins
- Citrus Smoothie
Trail Mix Breakfast Bars
- 3/4 cup walnuts, divided
- 1 medium ripe banana, peeled
- 2 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old fashioned oats
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
- 1/4 cup raisins or cranberries, or a mix of both
- 2 tablespoons pepitas
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
- Pulse ½ cup walnuts into small pieces in a food processor.
- In a large bowl, mash banana with a fork. Add maple syrup, coconut oil, egg and vanilla extract. Whisk until well incorporated. Add the pureed walnuts, oats, cinnamon, salt, baking powder and baking soda. Stir to combine. Fold in half of the chocolate chips, raisins and pepitas. Fold in 2 tablespoons of the walnuts.
- Pour the mixture into the prepared baking pan. Using a rubber spatula, smooth into an even layer. Sprinkle the remaining chocolate chips, raisins, walnuts and pepitas on top.
- Bake 15 minutes or until lightly golden around the edges. Remove from oven and cool slightly. Slice into small bars and enjoy!
This recipe was originally published in 2018. It was updated with new process photos and tips in March 2021.