Banana & Cashew Granola
Vegan & Gluten free breakfast
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.