OMG you guys this granola is the bomb. Seriously, it so awesome, and it’ healthy! Today’s post was originally supposed to be tofu scramble, but I’m so in love with this granola that I advanced it in my post queue. I love granola and use to buy it all the time, that is until I started to read the labels. Then I realized that what I thought was healthy snack was actually a sugar and fat bomb. Most of them are loaded with copious amount of oil and sugar, and have you ever read the portion size? The majority are 1/4 cup and contain anywhere from 4 to 7 teaspoons of sugar per serving. That’s more than your daily intake should be!
Well, not this one! Not only is it vegan and gluten-free, but it’s also sugar-free. I don’t mean just free of refined sugar, but sweeteners as well. No maple syrup, agave, stevia or coconut sugar. Naturally sweetened with just ripe bananas. Cinnamon, coconut flakes, and dried (unsweetened cranberries) add natural sweetness without the need for added sugars.
It’s so easy to make too. Super ripe bananas and coconut oil go into the blender and gets whizzed together until smooth. Make sure you use super ripe bananas, we’re not talking brown spots, we’re talking full on brown-black skins. The ones you look at on the counter and think, “either I bake something with these or I chuck them”.
The rest of the ingredients get tossed into a bowl and topped with the banana mixture. Stir and bake, that’s really all there is too it.
Try it on non-dairy yogurt and fruit, or just grab a handful from the jar for a healthy snack. If you follow me on Instagram, you know I’m a fan of smoothies bowls. Trying topping your next smoothie with granola, grab a spoon, and dig in! Honestly I’ve never met a smoothie bowl that wasn’t made better by adding granola.
- 3 cups rolled oats* See Notes
- 1 cup buckwheat groats
- 1½ cups unsweetened coconut flakes
- 1 cup unsweetened dried cranberries
- ½ cup raw shelled pumpkin seeds
- ½ cup slivered almonds
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 tablespoon chia seeds
- 3 large ripe bananas
- ⅓ cup coconut oil, melted and cooled* See Notes
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a blender combine the bananas, and melted coconut oil. Blend until smooth and emulsified.
- In a large bowl combine the remaining ingredients. Pour the banana mixture over top and stir until well combined. Everything should be moistened and well mixed.
- Spread onto the prepared baking sheet and use the back of a spatula or spoon to smooth the top and pack down the granola.
- Bake for 20 minutes until the mixture is starting to brown.
- Remove from the oven and use a large spatula to flip the mixture in big chunks.
- Continue baking for an additional 15-20 minutes, pull out the tray to flip the granola every 5-6 minutes until golden brown and crispy. The clusters will get smaller as you continue to toss the mixture.
- Allow the granola to cool completely before transferring to a jar. Store at room temperature for 3-4 weeks.
If you're using a high speed blender such as a vitamix or blendtec there is no need to melt the coconut oil. It'll melt as you blend the mixture on high.