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.

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


5 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.


    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.


  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.


    1. Jill Dalton says:

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


  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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