Berry Banana Granola

I know everybody was waiting for this recipe because I know everybody was asking me about the granola they saw on GirlAroundTheFood 's Instagram photos. So, here it is- the long awaited Berry Banana Granola!

This granola is not only delicious and crispy, but it's also sugar and oil-free, which is awesome for us and our bodies. At first sight, you may think "Well if it has no sugar and no oil, then it probably doesn't taste good.". That's why you need to make it and prove yourself wrong, because this granola will definitely satisfy your taste buds. :)

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Also, I'm sharing two different ways of enjoying this crispy granola either for breakfast or hey, dinner works as well for me.

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ingredients:

-1 large mashed banana

-1/2 cup pure tahini

-1 tsp vanilla extract

-3 cups rolled oats

-2 tsp cinnamon

-1/2 cup chopped walnuts + 1/2 cups chopped raw cashews* -1/2 cup coconut flakes

-1/4 cup pumpkin seeds

-1/4 cup buckwheat seeds

-1/4 cup dried cranberries

*you can use whatever combination of nuts you have/ desire

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directions:

-in one bowl, mash the banana and add the 1/2 cup of tahini and 1 tsp of vanilla extract

-in another big bowl, place and mix all of the "dry" ingredients and give them all a stir before adding the "wet" mixture to the big bowl

-stir until everything is well combined

-turn on your oven at 180 degrees Celsius

-line a baking pan with baking paper and distribute the mixture onto the baking paper evenly

-bake the granola for 45-50 minutes (until slightly golden**), stirring once or twice halfway so that the granola doesn't stick together in big pieces

**this depends of the way you like your granola. If you want it crispy like I do, leave it to bake a bit longer until lightly golden, but keep an eye on it just in case, preventing the granola from buring.

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Storage:

-you can store it in a big jar(like the one in the photo), but you can also store it in smaller jars or other containers

-this granola can be stored for up to a month, but I know you'll finish it much sooner ;)

First variation:

- Combine your granola with a desirable amount of plant milk( I used homemade cashew milk), garnish it with banana coins, frozen raspberries*, a sprinkle of cinnamon and add a generous tablespoon of nut butter( I used pure homemade peanut butter). I also add extra ground flax seeds for the beneficial fiber and Omega-3 fats.

*you can use fresh raspberries as well or any kind of berries

Second variation:

-Combine your granola with 3-4 tablespoons of plant based yogurt*, chop up a banana, add fresh/frozen (rasp)berries and a sprinkle of cinnamon and add a generous tablespoon of nut butter.I also add extra ground flax seeds for the beneficial fiber and Omega-3 fats.

*I tried plant based coconut yogurt for the first time in my life this weekend during my stay in Thessaloniki, Greece. I was searching for BIO supermarkets and I found one where the sold plant based yogurts so I got a bunch and I like the taste very much. It has a weird taste for me but in a good way- I think I just have forgotten what yogurt tasted like. In Macedonia, where I live, plant based yogurts aren't sold sadly...but I advice you, when you come across

them when you are abroad, you should definitely give them a shot

I really hope you like this recipe and you enjoy having it for breakfast. It makes an ultra crispy, naturally sweet and absolutely delicious breakfast that will power you through the morning and it will keep your belly full, your taste buds satisfied and your blood sugar levels stable- that means no sugar cravings during the day.

Did you try this recipe?

If you did, make sure to tag @GirlAroundTheFood on Instagram and add the hashtag #GIRLAROUNDTHEFOOD . I'd love to see that!

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thank you. much love. x

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