Fruit Sweetened Banana Walnut Granola - Vegan & Gluten Free
 
Prep time
Cook time
Total time
 
Serving Size ½ cup
Serves: 9
Ingredients
  • 2 Very ripe bananas
  • Scant ¼ cup melted coconut oil
  • 1 Cup Brown Rice Puffs (unsweetened)
  • 1½ Cups gluten free oats
  • ½ Cup unsweetened coconut flakes
  • ½ Cup unsweetened shredded coconut
  • ½ Cup Sunflower seeds (or pumpkin seeds, or a mixture)
  • ½ Cup Chopped walnuts
  • 2 Teaspoons cinnamon
  • ½ Teaspoon sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line a small baking sheet with parchment paper and set aside.
  3. Optional: toast the oats, coconut flakes, and nuts until just starting to brown. Allow to cool before proceeding.
  4. Combine all of your dry ingredients in a large bowl, mixing well.
  5. In a blender combine the bananas and melted coconut oil. Blend until liquified.
  6. Combine banana mixture with dry ingredients and mix until thoroughly combined.
  7. Spread granola mixture onto baking sheet, pressing firmly to pack the granola down (this will help to form chunks). Bake for fifteen minutes or until starting to brown on top. Keep a close eye the first time you make this as browning time can vary per oven.
  8. Remove from oven and start breaking the granola apart into large clumps with a spatula, flipping the chunks over as you go. Bake for another ten minutes (again, the first time you make this check frequently to insure your granola is not getting too brown).
  9. Remove from the oven and break the granola into even smaller pieces flipping the chunks over as you go.
  10. Continue to chop, flip, and bake until the granola is deeply brown and starting to get crunchy. It will get even more crunchy as it cools. If you like bigger chunks stop chopping and only flip the chunks.
  11. To make your granola even crunchier preheat the oven to 350F and place the granola back into the oven in five minute increments, making sure not to burn. Cook until nice and crispy. Remember it will get even crispier as it cools.
  12. Store in an airtight container.
Recipe by at https://www.thescratchartist.com/?p=5161