This granola reminds me of cookies combined with banana bread. It’s chunky, crunchy, and has a mild banana flavour. Its great with plant based milks, yoghurt or on top of ice cream!! Hence why one day last week I had this granola three times in one day! It makes the best clusters, so if thats what you like in granola then this recipe is for you It’s sweet, satisfying, and nutritious and everyone in the family will enjoy it and hopefully it’ll become your new go-to breakfast!
I’d also recommend you try this granola on top of smoothie bowls. I really enjoyed it on an açaí bowl with some soya yoghurt, such a yummy combination of flavours and textures!
3 cups gluten-free oats
3/4 cup roughly chopped walnuts
1/2 cup roughly chopped almonds
2 tbsp coconut sugar
sprinkle of pink himalayan salt
2 tbsp mixed seeds
1/4 cup raw coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
1 medium ripe banana sliced,
Preheat your oven to 375F/gas mark 5.
Add the oats, nuts, seeds, sugar and salt into a large bowl and mix.
In a pan, melt the coconut oil, maple syrup and vanilla. Pour this wet mixture into a blender along with your chopped banana and blend until smooth.
Pour your banana mixture onto your dry oat mixture and mix with a spoon until all of the dry ingredients are evenly covered and a sticky mixture is formed.
Spread your mixture evenly on a large baking tray. Bake for a total of 25 minutes or until visibly browned. Stirring half way to ensure all of the mixture is baked and the edges don’t burn.
Leave to cool completely and then store in an air tight container. Enjoy