Breakfast is my favourite meal of the day, especially when I have my homemade Banana Granola on hand. It is gluten and dairy free deliciousness without the added sugar, preservatives, salt etc that you find in shop bought cereals. I like to have mine with almond milk or cashew nut yogurt.
This granola will keep for one week if kept in an airtight jar. If you live in a warm climate, I would recommend keeping it in the fridge.
Bananas are great for your health, they reduces swelling, protects against type II diabetes, aids weight loss, strengthens the nervous system and helps with the production of white blood cells due to it high levels of vitamin B-6.
- 1 1/2 cups rolled oats (gluten-free, if needed or you can substitute for buckwheat flakes/puffs)
- 1/4 cup flaked raw almonds
- 1/4 cup raw pumpkin seeds
- 1/8 tsp vanilla extract or ground vanilla
- 1 1/2 tbsp coconut oil, room temperature
- 1 tbsp runny honey
- 1 very ripe bananas, peeled and mashed
- 1 tablespoon chia seeds
- 1/4 cup cashews
- 1/4 cup coconut flakes
- Preheat the oven 170 degree Celsius (350 F.) and line a baking tray with baking paper.
- In a large bowl, combine oats, nuts, seeds, coconut flakes, vanilla.
- In a separate bowl add coconut oil, honey and bananas. Mash with a fork until completely smooth.
- Add the banana mixture to the dry mixture and combine well, so all is well-coated and clumpy.
- Turn out and spread the granola in an even layer on the baking tray. Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon. Allow to cool completely before putting in a container. Serve with organic yogurt or almond milk and fresh fruit.
Time Saver Tip
Once your bananas are ripe, you can peel, slice and freeze them into single portions in the freezer. Just take out one frozen banana portion and defrost it when you are ready to make this granola and you are good to go.
This Granola also makes an excellent crumble for a fruit crumble pie!
About the author: Kim Armstrong
Kim Armstrong is a certified wellness coach, yoga practitioner and published cookbook author.
Kim has studied raw food cooking and human nutrition as part of her journey to heal herself of IBS and overcome the challenges of living with lactose intolerance.
Through her website Kim shares her approach to living a life of optimal health and wellness by eating real food, with a focus on gluten-free and dairy-free recipes plus health and nutrition tips.
Click here to enjoy complimentary access to chapter one of her latest cookbook, Breakfast, containing 20 show stopping gluten-free and dairy-free recipes to start your day right.