- Yield: 18 Servings(9 cups)
- ⅓ cup (80 ml) coconut oil
- 3 very ripe bananas
- ½ cup (120 ml) pure maple syrup
- 3 cups (300 g) gluten-free rolled oats
- 1 cup (185 g) buckwheat groats
- 1½ cups (65 g) large, unsweetened coconut flakes
- ½ cup (70 g) sunflower seeds
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- 1 cup (140 g) whole raw walnuts
How to Make It
- Preheat the oven to 350°F / 180°F. Line a baking sheet with parchment paper.
- Melt the coconut oil in a small saucepan over low-medium heat. Pour the melted oil into a food processor or blender, add the bananas and maple syrup, and blend.
- In a large bowl, combine the oats, buckwheat, coconut flakes, sunflower seeds, cinnamon, and salt. Roughly chop the walnuts and add them, too. Pour the liquid mixture over the dry mixture and fold to coat; this mix will be rather wet.
- Spread the mixture out in an even layer on the prepared baking sheet, and press it firmly with the back of a spatula to ensure that the mixture is compact. Bake the granola for 15 to 20 minutes, until the mix is beginning to brown.
- Remove the baking sheet from the oven, and use a spatula to flip the granola over in large sections. Return it to the oven and flip it every 3 to 4 minutes, making smaller chunks each time, until golden, for about another 15 minutes (for a total of 30 minutes or so). The granola should be dry and crispy. Set the granola aside at room temperature to cool. Do not stir the granola until it is completely cool, as this will help it set into chunks.
- Store in an airtight container at room temperature for up to 1 month.