Mummy Lauretta

A family and lifestyle blog by a Mum to identical bilingual twin boys
Banana & Cashew Granola
English Food Recipes

Banana & Cashew Granola

There is some debate now as to whether breakfast really is the most important meal of the day.  What is important is what we choose to eat for breakfast. I just can’t miss breakfast, I need some food and a drink to get me going in a morning. I’m not really a morning person and breakfast helps me to wake up and get started with the day.  Without it I wouldn’t have the energy for work, running around after the kids and for all the jobs in the house that always need doing.

Banana & Cashew Granola

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I love my healthy breakfasts, whether it’s granola, porridge, overnight oats or even cake, oats are a constant.  They are a whole-grain which means that they release energy more slowly than refined grains and in turn can help to improve the control of blood sugar. They are great source of fibre and are rich in vitamins, minerals and antioxidants.

Banana & Cashew Granola

After successfully doing Veganuary this year I wanted to add to my breakfast recipes on here. I love the taste of roasted cashew nuts and thought they would work really well in a granola recipe where the saltiness could compliment the sweetness of fruit. This recipe works really well with banana and maple syrup as the sweeteners.

Bananas

Bananas, like oats, are also a great source fibre, vitamins, minerals and antioxidants. They also help to control blood sugar levels, help to control your weight by keeping you feeling fuller for longer. They are also beneficial for heart health because of the mineral potassium which can help to lower blood pressure.

Banana & Cashew Granola

This recipe makes approx 4 portions:

Ingredients

250g rolled oats (I use gluten-free)

50g milled flaxseed

65g cashew pieces

1/2 tsp vanilla powder

1/2 tsp cinnamon

1 tbsp cashew butter

1 banana

2 tbsp maple syrup

2 tbsp coconut oil

Method

Pre-heat the oven to 160 degrees celsius (fan).

Melt the coconut oil in a small pan.

In a small bowl, mash the banana and combine with the maple syrup and cashew butter then add the melted coconut oil.

Add the oats, flax, cashew pieces, vanilla and cinnamon to a large mixing bowl and combine. Add the banana mixture and fold together until all the oat mix is fully coated.

Transfer onto a non-stick tray and put into the oven on the middle shelf for 10 minutes.

Turn the granola in the tray (try not to mix up too much to break up the clusters) and return to the oven for another 10 minutes. Repeat this step until the granola is golden brown.  25-30 minutes should be enough.

Enjoy with some slices of fresh banana and a spoonful of yogurt (I use coconut yogurt like this one).

Store in an airtight container for up to 14 days.

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Banana & Cashew Granola

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I hope you enjoy making this recipe. Let me know in the comments below how you got on. Thank you for reading x

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Chocolate & Almond Granola

Banana & Chocolate Bread

Vegan Ginger Loaf

Chocolate Brownie Breakfast Bake

Linking up with #KCACOLS:

Keep Calm and Carry On Linking Sunday

Banana & Cashew Granola

Vegan & Gluten free breakfast
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Keyword: Dairy free, Gluten free, Vegan
Servings: 4
Author: mummylauretta19

Equipment

  • Swiss Roll tin or deep baking tray

Ingredients

  • 250 g Rolled oats I use gluten-free
  • 50 g Milled flaxseed
  • 65 g Cashew pieces
  • ½ tsp Vanilla powder
  • ½ tsp Cinnamon
  • 1 tbsp Cashew Butter
  • 1 Banana
  • 2 tbsp Maple syrup
  • 2 tbsp Coconut oil

Instructions

  • Pre-heat the oven to 160 degrees celsius (fan).
  • Melt the coconut oil in a small pan.
  • In a small bowl, mash the banana and combine with the maple syrup and cashew butter then add the melted coconut oil.
  • Add the oats, flax, cashew pieces, vanilla and cinnamon to a large mixing bowl and combine. Add the banana mixture and fold together until all the oat mix is fully coated.
  • Transfer onto a non-stick tray and put into the oven on the middle shelf for 10 minutes.
  • Turn the granola in the tray (try not to mix up too much to break up the clusters) and return to the oven for another 10 minutes. Repeat this step until the granola is golden brown.  25-30 minutes should be enough.
  • Enjoy with some slices of fresh banana and a spoonful of coconut yogurt.
  • Store in an airtight container for up to 14 days.

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11 Comment

  1. This sounds delicious and right up my street! I always make sure my children have a good breakfast but so often forget how important it is for me to eat too. Some days it’s lunchtime before I realise I haven’t eaten yet! This kind of recipe is one I could make in advance and just grab a bowlful quickly in the mornings. Thanks for the helpful, healthy idea! #KCACOLS

    1. Thank you for the comment, I can’t function without eating in a morning, hope this helps to give you some energy and is easy to fit into your busy morning x

  2. This looks delicious. I always like to have a healthy breakfast too, and then it usually goes downhill as the day goes on…. #kcacols

  3. This looks so tasty being read at breakfast time! We are porridge fans here and I don’t really get adventurous with breakfast but this seems such a quick make filled with lots of goodness! #KCACOLS

    1. I love porridge too, I’ve just discovered chocolate porridge and I’m hooked! Hope you try this out x

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