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Berry Coconut Granola (Gluten free/Vegan)

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Everyone has their own relaxation routines. For some, it’s laughing to their favorite comedy on TV after work. Others exemplify the too true fact that “stressed” spelled backwards reads “dessert.” For this girl, exercise and baking are my two favorite respites.

Combine a fridge full of ripe blueberries, a granola addict in need of a new flavor for her weekly fix, and summer hours with time in the kitchen to kill, and I had everyone in the family drooling over the oven’s new berriful fragrance.

Further Food Commentary:

This granola is loaded with feel good foods, and a tasty way to get in some complex carbohydrates, monounsaturated fats, and antioxidants. The fact that Casey uses only fruit instead of sugars and syrups to sweeten means that this granola is bursting with vitamins, minerals, and fiber that are absent in refined sources of sugars and sweeteners. Buckwheat groats not only make this granola easily gluten-free, but it also adds in satisfying protein, with 8 grams in each serving.

By Emily Cooper, RD, LD

Berry Coconut Granola (Gluten free/Vegan)

Stars ( Reviews)

  • Prep Time:45 minutes
  • Cook Time:40 minutes
  • Servings: 14

Ingredients

Dry:

1 1/2 cups of buckwheat groats
1 1/2 cups of favorite puffed cereal (I used a mix of puffed rice and puffed amaranth)
2 1/4 cups of mixed seeds or nuts (I used pumpkin and sunflower seeds and cashews)
1/2 cup of chia seeds
1/3 cup of cacao nibs
1/4 cup of coconut flakes
1/4 cup of banana chips (or other dried fruit)
2 tablespoons cacao powder
2 tablespoons cinnamon
1 teaspoon turmeric
1 tablespoon coconut flour

Wet:

1/4 cup of apple cider vinegar (or water)
3 tablespoons of coconut oil (or alternate baking oil)
1 small zucchini, shredded
2 ripe mashed bananas
2/3 cup blueberries (either fresh and mashed/pureed, or frozen, defrosted and mashed)

Instructions

1. Begin by preheating your oven to 375 degrees Fahrenheit. Then, the granola baking is as easy as measuring, mixing and making your mouth water!

2. First pour pour all of your dry ingredients into a bowl. Then move onto the wet components. For best results, mash (or defrost and then mash) your bananas and blueberries in a separate bowl before adding them to the rest of the mix. If you like your granola smooth rather than having chunks of fruit, you can also puree the bananas and berries in a blender.

3. Next, work off some of the granola you will (inevitably) devour by grating a zucchini directly over your mixing bowl. You could probably replace the zucchini with sweet potato or an extra banana, but I love the addition of veggies (which you can’t even taste!) and chewy texture. Once the zucchini is shredded, add in the liquids. The unbaked granola should already be rather wet from the fruits and veggies, so you can adjust the amount of liquid to your desired texture.

4. Finally, transfer the unbaked goodie into several baking sheets (I used three lined with parchment paper), either pressing it down firmly with a spatula for denser clumps or leaving it loose for a smaller clusters.

5. Toss your pans into the oven and wait for your edible perfume to start filling the kitchen. I baked my pans for 40 minutes, turning halfway through, but feel free to cook until the granola gains your desired crunch factor. For the best clumps, let the granola cool for at least two hours before breaking apart the sheets and storing.

6. As for how to eat your finished product? Choices really are limitless! I love it on top of my famous smoothie bowls for breakfast and sprinkled (okay, more like dumped!) over my coconut yogurt for a late night snack. You can even eat it back the handful while running errands or use it as breakfast cereal.

1. Begin by preheating your oven to 375 degrees Fahrenheit. Then, the granola baking is as easy as measuring, mixing and making your mouth water! 2. First pour pour all of your dry ingredients into a bowl. Then move onto the wet components. For best results, mash (or defrost and then mash) your bananas and blueberries in a separate bowl before adding them to the rest of the mix. If you like your granola smooth rather than having chunks of fruit, you can also puree the bananas and berries in a blender. 3. Next, work off some of the granola you will (inevitably) devour by grating a zucchini directly over your mixing bowl. You could probably replace the zucchini with sweet potato or an extra banana, but I love the addition of veggies (which you can’t even taste!) and chewy texture. Once the zucchini is shredded, add in the liquids. The unbaked granola should already be rather wet from the fruits and veggies, so you can adjust the amount of liquid to your desired texture. 4. Finally, transfer the unbaked goodie into several baking sheets (I used three lined with parchment paper), either pressing it down firmly with a spatula for denser clumps or leaving it loose for a smaller clusters. 5. Toss your pans into the oven and wait for your edible perfume to start filling the kitchen. I baked my pans for 40 minutes, turning halfway through, but feel free to cook until the granola gains your desired crunch factor. For the best clumps, let the granola cool for at least two hours before breaking apart the sheets and storing. 6. As for how to eat your finished product? Choices really are limitless! I love it on top of my famous smoothie bowls for breakfast and sprinkled (okay, more like dumped!) over my coconut yogurt for a late night snack. You can even eat it back the handful while running errands or use it as breakfast cereal.

Nutrition Information

Per Serving:  Calories: 280; Total Fat: 19 g; Saturated Fat: 7 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 55 mg; Potassium: 323 mg; Carbohydrate: 27 g;  Fiber: 9 g; Sugar: 7 g; Protein: 8 g
Nutrition Bonus:
  Iron: 8%; Calcium: 7%;Vitamin C: 4%;Vit A: 2%;
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Casey Cromwell Contributor
Casey (the College Celiac)
email
casey.cromwell@yahoo.com

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