Gluten Free Coconut, Banana Granola (Vegan) Recipe

Name: Gluten Free Coconut, Banana Granola (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buckwheat groats; 3/4-1 cups nuts and seeds (I used hazelnuts, pumpkin, and sunflower seeds); 1/2 cup coconut flakes, unsweetened; 1/4 cup almond pulp (from leftover homemade almond milk); 1/2 ripe banana; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4-1/2 teaspoons ground nutmeg; 1 tablespoon (heaping tb) coconut oil; 1 tablespoon (heaping tb) maple grade B syrup (or honey)

Servings: persons

1
*You can omit the almond pulp if you don't have any and add more coconut flakes and even oats*
2
Preheat the oven to 350F.
3
Stir all dry ingredients and seasonings into a bowl.
4
Mash banana with a fork until baby-food texture. You want to try and get some chunks out as best you can.
5
Add mashed banana, coconut oil, and maple syrup/honey into the dry ingredients.
6
Stir and mix to combine until nicely coated.
7
Spread onto baking tray lined with parchment paper (or silpat), which works the best. Bake for 25-30 minutes, stirring halfway through. Let it cool before storing in an airtight container.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup buckwheat groats, 3/4-1 cups nuts and seeds (I used hazelnuts, pumpkin, and sunflower seeds), 1/2 cup coconut flakes, unsweetened, 1/4 cup almond pulp (from leftover homemade almond milk), and more.

Yes, Gluten Free Coconut, Banana Granola (Vegan) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten Free Coconut, Banana Granola (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions