Choc, Almond & Banana Granola (Gluten Free)
The perfect homemade granola – absolutely delicious with sweet bananas, chocolate, and almonds. Easy to make and much better than shop bought options.
Hey there, I feel like I’ve fallen a little behind with my blog posts as my new freelancing life is amazing, but it’s trickier to manage timings, i.e. if a job comes in you need to jump on it.
So from a quietest first few weeks, it’s now gone crazy and I’m happily juggling lots of things again. Recipes everywhere!
And two hugely exciting things have happened in the last week; firstly I’m working on my book proposal (hurray) and secondly I was filmed last Friday by a super cool London start up called Try.be. It’s an app where people can buy and sell home cooked food, such a great idea! Plus, they are lovely. We had an afternoon of filming, cooking and chatting.
But guys, how crazy is it watching yourself speak? Never good! Well, a bit weird!
Anyway, this is actually an old recipe which I developed ages ago, took some pics then realised they were BAD.
Thrilled to have made this delicious chocolate and banana granola again though, I mean, who wouldn’t? I’m in love with the flavour combination–raw cacao, chunky almonds and sweet bananas are seriously good! And the granola is super crunchy because of the buckwheat–happy days!
As usual, its vegan and no refined sugars, but it’s packed with seeds, coconut, almonds, oats, spices and raw cacao. Chocolatly, but definitely not too chocolaty.
Be warned this stuff is addictive and makes a perfect little ‘nibble upon snack’ when you happen to pass them in the kitchen! And super delicious with almond milk or coconut yogurt. Topped with some berries and viola.
Enjoy xxx.
Ingredients
- 1/3 cup coconut oil
- 2 medium ripe banana’s mashed
- 1/3 cup coconut syrup or maple syrup
- 2 tbsp almond butter
- 1 tsp almond extract
- 1 cup buckwheat groats
- 1 cups organic gluten-free oats
- 1/4 cup flax seeds
- 1/2 cup organic unsweetened toasted coconut
- 2 tsp cinnamon
- Pinch nutmeg
- 1/2 cup pumpkin seeds
- 1/2 cup almonds
- 1/2 cup flaked almonds
- 1/3 cup ground almonds
- 1/3 cup raw cacao
- 1/2 tsp pink Himalayan salt
Instructions
- Pre-heat the oven to Gas Mark 4/350F.
- Melt the coconut oil in a saucepan over a low heat, then add in the coconut syrup, mashed bananas and almond extract and stir to combine.
- Add all the dry ingredients to a large bowl and mix well. Add the wet mix to the bowl and stir well to combine.
- Line a baking try with parchment paper and then tip the mix out and flatten out.
- Bake for 20-25 minutes until browning. Carefully flip over on the tray and return to the oven and bake for another 15-20 minutes (until you get a nice brown colour).
- Allow to cool before breaking into smaller chunks before storing in airtight containers.
7 Responses
I like your recipe. Like the idea of adding the buckwheat groats but I am a bit confused. Don’t you pre-cook the groats? Won’t they be rock hard? Thanks.
Hey Julia
Thanks for your message.
It works really well, just super crunchy.
Best wishes
Niki xx
Good post, love this sharing so much, thank you!
Well that is breakfast sorted. Looks so good Niki!
Thanks so much Jon!
Niki xx
Oh I love the addition of the almond essence, that must make everything wonderful! Wish I were in your kitchen while this was baking! Thanks for sharing Niki! Dee xx.
Thanks so much Dee!
I absolutely wish you were too!
Love and hugs
Niki xx