A delicious gut-friendly crunchy granola that is delicious served with live yoghurt and berries or sprinkled onto a smoothie bowl to give some crunch. Sweetened with mashed banana, vanilla and a little maple syrup, this is much lower in sugar than shop-bought granola. It’s also a perfect recipe for anyone following a dairy free or plant-based diet and is looking to boost up their calcium. It’s also nut free for those with nut allergies.

This is a fab recipe from the amazing Amber Macintosh, who is the nutrition coach in my NatureDoc team. It’s a really creative breakfast idea, and absolutely full of goodness. Find out more about Amber here.

Here are the details...
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Here are the details...
Print Recipe
  1. Pre heat oven to 150 degrees and line a baking tray with baking paper.
  2. In a mixing bowl mash up the banana, add tahini, maple and vanilla.
  3. Add in the dry ingredients and stir together until you have a thick sticky mixture.
  4. Tip this onto the baking tray, spreading the mixture out. Bake for 10 minutes at 150 degrees.
  5. Take out and break up any large chunks, bake for another 10 minutes at 160 degrees.
  6. You will see everything is well cooked when golden, with edges turning brown, and all pieces moving when you shake the baking tray.
Recipe Notes
  • Add to your choice of yoghurt and fruit for breakfast and keep in a large kilner jar for all the family to dip into for a healthy snack.
  • Also yummy on hot porridge or pancakes.
  • This recipe is gluten-free if GF oats are used. It is also free of refined sugar, dairy, and nuts. It is suitable for vegans and those following a low FODMAP diet.
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