Granola is one of those dishes, that you can make in a bulk beforehand and then enjoy a delicious & quick-to-make breakfast for at least a couple of days straight. All it takes is a bowl, a splash of plant milk and your breakfast is served!

Banana Cherry Granola [Vegan]

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Cooking Time



  • 2 cups oats (choose gluten-free if necessary)
  • 1/4 cup whole almonds
  • 1/4 cup whole walnuts
  • 1/4 cup whole cashews
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cherries (sugar-free, if possible)
  • 1/4 cup maple syrup (or agave)
  • 1 mashed banana
  • 2 tablespoons melted coconut oil
  • 2 tablespoons cacao nibs (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon powdered ginger
  • Pinch of ground cloves (optional)
  • Pinch of salt (preferably Himalayan or sea salt)


  1. Preheat the oven to 350°F. Using a big knife, roughly chop the almonds, walnuts, and cashews.
  2. In a big bowl, combine oats, the chopped nuts, pumpkin seeds, cacao nibs, and spices. Mix well.
  3. In a small separate bowl, combine maple syrup and coconut oil. Mix into the dry ingredients.
  4. Finally, add the mashed banana and mix well until all the dried ingredients are well-covered and moist.
  5. Line a baking sheet with parchment paper. Evenly spread the mixture on the baking sheet. Bake the granola for 20 minutes until golden, stirring halfway to get in evenly baked.
  6. While the granola is still hot, mix in the dried cherries. Let granola cool completely to crisp up.
  7. Transfer the granola to a glass jar or plastic container. Store at a room temperature for up to 2 weeks.
  8. Serve it with your favorite plant-based milk, coconut or soy yogurt, banana, goji berries, crushed peanuts, maple syrup or anything else that you like!

Nutritional Information

Per Serving: Calories: 234 | Carbs: 32 g | Fat: 9 g | Protein: 9 g | Sodium: 24 mg | Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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