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Crunchy, healthy granola with banana and coconut!

Banana Coconut Granola (Vegan, Gluten-Free)

Crunchy, healthy granola with banana and coconut!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Ingredients
  

  • 3 cups rolled oats (instant/quick-cooking oats don't have the right texture)
  • 1 cup heaped, sliced almonds
  • 1 tbsp desiccated coconut
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1 tbsp flaxseed or chia seeds or any other seeds!
  • 1 ripe banana, medium-sized (even 2 bananas work well for extra flavour)
  • 1/4 cup coconut oil/olive oil
  • 1/3 cup honey or maple syrup
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 175 C and line two baking sheets with silicone mats, if baking in batches.
  • In a large mixing bowl, combine the oats, almonds, coconut, salt, cinnamon and flaxseed. Mix well.
  • In a smaller bowl, mash the banana very well with a fork, then add the coconut oil, honey and vanilla. Whisk to combine.
  • Pour the banana mixture into the oats mixture and use a silicone spatula to mix. Make sure all the oats are moistened.
  • Divide the mixture among the two baking trays and spread out in an even layer. Do not crowd the mixture too much or it won't crisp up. If you like 'clumpy' granola, press down lightly on the mixture to help the oats stick together.
  • Bake each batch for 25 to 30 minutes (if your oven can fit both trays together, that's great and placing them on the center rack is recommended). Rotate the tray halfway through the baking time and toss lightly using a metal spatula to ensure even browning. I like my granola extra crispy so I leave it in the oven for a few extra minutes.
  • Press down once again on the hot granola for more 'clumps', then leave to cool completely at room temperature. Store in airtight jars at room temperature for a week, and longer in the fridge. Eat as is, or with yoghurt, milk, or as a crunchy topping over ice cream!

Notes

Adapted from Minimalist Baker