Never skip brekkie again with this super-easy vegan granola by Italian food blogger Giulia Mulè. Not only do they taste amazing but you can make a huge batch to keep in the fridge for handy snacking whenever you get the urge. Which will be often trust us…
- 3 cups oats
- 1 cup pecans, chopped roughly
- 1/3 cup pumpkin seeds
- 1 tbsp cinnamon powder
- 1/4 tsp salt
- 2 tbsp Vita Coco coconut oil, melted
- 1/2 cup date honey (or maple syrup)
- 1 cup desiccated coconut
- Heat the oven to 180C/gas mark 4.
- Place the chocolate, broken up, in a large bowl and pour the boiling water over so that the chocolate is completely covered and leave to the side. Gently whisk the sugar, flour, salt, and bicarb together and leave to the side.
- Weigh out 250g of the coconut oil and gently heat to melt it down (250g is approximately 250ml) leave it to cool slightly.
- Go back to the chocolate and water and whisk until smooth. Then whisk in the brown sugar, followed by the coconut oil, sour cream, and eggs (one at a time), whisking after each ingredient is added. Whisk in the vanilla until combined.
- Add 1/3 of the flour mixture to the chocolate mixture mixing until just combined – repeat two more times until it’s all mixed together.
- In an 8 inch or 9 inch deep cake tin put the butter and brown sugar at the bottom of the tin and leave in the heated oven to melt. Once melted, stir and add the sliced bananas to the bottom in any pattern you like. Sprinkle the coconut (add more or less if you like) over the bananas before very gently pouring the cake batter on top.
- Bake for 45-60 minutes, depending on the size of the cake tin. If it’s not completely baked, cook longer with five minute intervals and cover with tin foil if you are worried about the top/bottom being burnt. Once it’s baked gently put a knife around the edges to release it from the tin and place a plate over the cake tin and tip it upside down.
- Eat as soon as it’s cool enough to eat. The caramel sauce will soak in and make the cake very moist.