Banana & Gingerbread Protein Granola

Banana and ginger with almonds combined into a chunky homemade granola…YUM. This recipe is as tasty as it sounds, and easy to make which is always a bonus. Absolutely packed with all the good stuff (oats, flaxseed, ginger, cinnamon) and a double whammy hit of banana for a super energy hit, this high-protein batch is boosted with protein thanks to using Free Soul‘s insanely delicious Ginger Biscuit vegan protein blend.

Grab it from the jar for a snack, serve it with almond milk (like I have here – the DREAM combo) or sprinkle over a big bowl of fruit and yogurt for a breakfast or dessert – however you choose to devour it, I guarantee this won’t last long – this granola is dangerously addictive!!


  • 500g rolled oats (I used Quaker)
  • 100g flaked almondsĀ (I used Whitworths)
  • 30g flaxseeds (I used Linwoods)
  • 2 scoops Freesoul vegan Ginger Biscuit protein powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamonĀ 
  • 2 tablespoons coconut oil, melted (I used Thr Groovy Food Company)
  • 4 tablespoons Sweet Freedom Ginger Syrup (or maple syrup)
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 50g dried banana slices

Get making!

  1. Preheat the oven to 160C and place a large sheet of baking paper onto a baking tray.
  2. Mix together the oats, almonds, flaxseed, protein powder, ginger and cinnamon in a bowl.
  3. Whisk together the coconut oil, syrup, mashed banana and vanilla then pour into the dry ingredients. Mix well.
  4. Spread out onto the tray and bake for 25-30 minutes until golden, making sure to use a spoon to break up and stir around to ensure even baking. Add in the dried banana slices with 10 minutes to go.
  5. Leave to cool to allow clumps to firm up (the best bits!) then keep in an airtight jar and keep for up to 3 days.