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.
Choc, almond & banana granola (gluten free)

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.

From the quietest first few weeks, it’s now gone crazy, and I’m happily juggling lots of things again. Recipes everywhere!

This is actually an old recipe which I developed ages ago, and I’m thrilled to have made this delicious chocolate and banana granola again, 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, it’s vegan and no refined sugars, but it’s packed with seeds, coconut, almonds, oats, spices and raw cacao. Chocolatey, 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, and topped with some berries.

Enjoy, love Niki xx

The Recipe

Choc, almond & banana granola (gluten free)

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.
Prep time: 10 minutes
Cook time: 40 minutes
6-8 servings
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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.
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