HOMEMADE RECOVERY GRANOLA (VEGAN AND GLUTEN FREE)
This granola and I have quite the history. It’s gone through many adaptations and I’ve even shared it with Total Foods in Tokyo, Japan. Granola has always been one of my favorite types of cereals. I live for the crunchy clustery goodness it provides. However, granola is usually filled with different types of unwanted syrups (hello corn or soy), and preservatives I’m not a fan of.
I wanted to create a granola that had healthy fats, potassium, fiber, and plant protein. All of which this granola has. It’s naturally semi sweet due to the infusion of banana that’s baked into the oats, and it definitely doesn’t taste artificial like some commercial granolas do. Not to mention, the heaping amount of cinnamon that’s in there also helps regulate blood sugar as well.
(all organic if possible)
3 cups of gluten free rolled oats
1 ripe banana (large)
1 Tbsp coconut sugar
1/4 cup coconut oil
1 Tbsp maple syrup
Raw walnuts (about 1/2 cup)
Raw pecans (about 1/2 cup)
Raw cashews or almonds (optional)
Lots of cinnamon
1 tsp vanilla extract
2 Tbsp hemp seeds
2 Tbsp chia and flax seeds
Handful of unsweetened coconut flakes (optional)
Handful of dried goji berries (optional)
Handful of dried wild blueberries (optional)
Preheat your oven to 350 degrees F.
In a large bowl, mix together the oats, nuts (I break mine up or buy them in pieces), chia/flaxseed, hemp seeds, and coconut sugar.
In a small bowl, mash the banana with a fork until it reaches a smooth consistency. Set aside.
In a small saucepan over medium heat, warm the coconut oil and vanilla extract. Once it’s melted, add the mashed banana, and maple syrup until it reaches a smooth consistency.
Pour the saucepan mixture over the large bowl of dry ingredients. Stir, stir, stir.
Spread mixture evenly onto 1 large baking sheet with parchment paper. Make sure that the granola isn’t overcrowded. I usually pat it down with my hands to ensure that everything is clumped together without leaving gaps in the spread.
Bake for 24-28 minutes. You want to keep an eye on the oven. It’s really easy to burn granola. If you want large clusters, avoid tossing the granola while it’s baking.
Once the granola is visibly browned, take it out of the oven.
Once completely cooled, hand-break your granola, add in the coconut flakes, dried goji and wild blueberries. Keep in mind the toppings can be personalized. I tend to always use coconut flakes, goji and wild blueberries for their antioxidant properties but feel free to do add whatever in!
Store in an airtight container and enjoy for a couple weeks or so.