Crunchy Vegan Gingerbread Granola (grain-free

• Vegetarian

• Produce

  • 2 Bananas, ripe

• Condiments

  • 1/3 cup Maple syrup

• Pasta & Grains

  • 1 cup Buckwheat

• Baking & Spices

  • 1 tbsp Cinnamon, ground
  • 1 tbsp Gingerbread spice
  • 1 pinch Sea salt, fine
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 2 tbsp Chia seeds
  • 1 1/2 cups Desiccated coconut, unsweetened
  • 2 tbsp Flaxseed
  • 2 cups Hazelnuts
  • 1 cup Pecans

Found on vanillacrunnch.com

Description

Ingredients

• 2 cups hazelnuts, roughly chopped
• 1 cup pecans, roughly chopped
• 1½ cups unsweetened desiccated coconut
• 1 cup buckwheat
• ⅓ cup coconut oil, melted
• 2 ripe bananas
• 2 tbsp flaxseed
• ⅓ cup maple syrup
• 2 Tbsp. chia seeds
• 1 tbsp. ground cinnamon
• 1 tbsp gingerbread spice
• 1 tsp vanilla extract
• a pinch of fine sea salt

Directions

• Preheat oven to 300°F / 150°C. Line a rimmed baking sheet with baking paper.
• In a large mixing bowl mash the two bananas with a fork
• Add the rest of the ingredients and stir until everything is well combined
• Spread out evenly onto the lined baking sheet and bake for 30-35 minutes, stirring a couple times from the 15-minute mark.
• The granola is ready when it is golden.