Vegan Plant Base Banana Granola

This granola recipe is sugar free and delicious! I am not much of a fan of granola because it is usually way too sweet and most granolas have sugar, honey or agave nectar. This recipe uses bananas and dates to make it sweet so you get all the fiber and the sweetness. It is also really light but hearty enough to get you through a busy morning.

Ingredients:
2 cups oats
1/2 cup pumpkin seeds
1/2 cup sliced almonds
1/2 cup walnuts or pecans
2 Tbsp chia seeds
4 Dates
2 ripe, mashed bananas
1/2 cup water
1 tsp vanilla

Mix the bananas, dates, and water in a blender. Mix all other ingredients in a large bowl. Pour banana mixture over the dry ingredient. Spread evenly on a cookie sheet lined with baking paper. Bake at 350 for ten minutes. Stir and spread evenly again. Repeat 10 minute intervals, stirring and resmoothing until mixture is golden brown and dry. About 50 minutes all together.

Servings: 10
Calories per serving: 150

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15 Comments Add yours

  1. Elizabeth Ord says:

    What do you normally eat for breakfast? I love toast but I want to put butter on it so that doesn’t work anymore. I’m not a fan of smoothies and I’ve tried steel cut oats which I do like but not every morning. Do you have any suggestions for eating a plant based breakfast? That is the only meal I’m struggling to change.

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    1. Jill Dalton says:

      I alternate between a banana and an apple with nut butter and a bowl of blueberries and banana chunks, sprinkled with flax meal and walnuts and almond milk poured over it.

      Like

  2. Jen Russell says:

    How long does this stay fresh? I’ve used banana in some items like chia crackers or oatmeal cookies, but they go bad quickly.

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    1. Jill Dalton says:

      It will stay good for about a week but maybe longer if you keep it in the fridge.

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  3. Jen Russell says:

    Breakfast for me, often is noatmeal. Which is chia seeds, flax meal, unsweetened almond milk, vanilla and cinnamon all cooked together. Top with any fruit, nuts, or just eat plain. It’s a favorite now actually.

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  4. Sonya says:

    This is amazing!!!!!!

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  5. Tammy says:

    Can you substitute raisins for the dates? If so, how much would you use? Thanks.

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    1. Jill Dalton says:

      Yes, I would use about 1/2 cup =)

      Like

  6. Megan says:

    This looks wonderful, however my youngest son is allergic to tree nuts . The only nuts he can have are peanuts, almonds and coconut. So many vegan recipes call for nuts, what would you suggest I do when the recipe calls for a nut he can’t eat like this one?

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    1. Jill Dalton says:

      Just replace the nuts he can’t have with nuts or dried fruit that he can have. Granola is pretty forgiving =)

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  7. kristi says:

    Can I use quick cooking oats? Don’t laugh… I’m totally new to this and I’ve only ever made oats for a bowl of breakfast oatmeal.

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    1. Jill Dalton says:

      I’m pretty sure it would work just fine. No need to feel silly asking. At least you are getting started🤗 Be sure to ask if you have any more questions.

      Like

  8. Amber says:

    Making this for the first time how much is a serving??

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  9. Dory says:

    It is soooooo gooooood!
    Thank you, thank you, thank you!!!

    I simply love everything about this granola: it is sweet but not too sweet. It is very crunchy and doesn’t get soggy in the milk, it is light but fills me up nicely….
    It used different typs of nuts and it tasted good every time, sometimes i feel like cinnamon, sometimes I don’t. It’s good in vegan yogurt or in plant milk.
    I even made i with freshly ground oats and it worked! After baking sometimes I mix it up with some dry figs or raisins, I put in cocoa nib…. What ever i want – and it alwasy tastes great.

    Like

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