Banana Coconut Granola.
Banana coconut granola - it's like eating a banana muffin, but in cereal form!
Ingredients
- ¼ cup vegan buttery spread melted (you can also use coconut oil)
- ¼ cup maple syrup
- ¼ cup very ripe banana I used one that had been frozen. Once it was thawed it was very juicy
- 2 cups gluten free oats
- ¾ cup unsweetened coconut
- 2 Tablespoons gluten free flour blend
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 275 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the wet ingredients in a bowl and mix thoroughly.
- Add the gluten free oats, unsweetened coconut flakes, gluten free flour blend, and salt. Stir until everything is evenly coated.
- Spread granola on the prepared baking sheet and bake at 275 degrees F for 50-60 minutes, until golden brown. Stir the granola every 15 minutes.
- Let cool completely before storing in an airtight container.
Notes
Store leftover granola in an airtight container. It should stay fresh for about 5-6 days.
If you can't have coconut, you can leave it out and just use more oats instead.
Nutrition
Calories: 279kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 7gSodium: 116mgPotassium: 219mgFiber: 4gSugar: 10gVitamin A: 360IUVitamin C: 1mgCalcium: 31mgIron: 1.6mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!