Super Clumpy Gluten Free Summer Squash Granola (Vegan, Oil Free, Sugar Free)

When you're researching how to make clumpy granola, you're probably finding a lot of the same cooking hacks: using egg whites or adding sweeteners like honey or maple syrup. But what if you want a healthy granola recipe that is full of clusters but free of allergens? That's where this vegan gluten free granola recipe - with a few surprising ingredients! - comes in.

Just imagine digging into thick granola clusters made entirely with healthy ingredients like buckwheat groats, seeds, spices, mashed frozen banana (more on that later!) and shredded zucchini. For an added bonus, this vegan granola also features superfoods like coconut flour, turmeric and cacao powder. In fact, with no refined sugar or oil, there's no reason you can't enjoy this gluten free granola recipe at any time of day!

Are you ready to dive into the clumpiest healthy granola recipe around the blogosphere? Then start by gathering the ingredients below. This recipe makes around four trays of gluten free granola, which can last for a few weeks in a sealed container (not that this vegan granola usually hangs around that long...) 

Ingredients for Gluten Free Granola with Clumpy Clusters

*Note: for the thickest, clumpiest granola clusters, you'll need pre-frozen banana slices. If you don't have a chopped banana chillin' in your freezer, peel, chop and freeze one banana in a plastic bag at least a few hours before starting this recipe.* 

1 cup of puffed cereal or 3 crumbled rice cakes 

1 cup of buckwheat groats (could replace with gluten free oats)

1 1/4 cup of mixed seeds and nuts (to make a nut-free granola, I used pumpkin and sunflower seeds)

1 cup of shredded coconut 

1/4 cup of rice flakes, buckwheat flakes, quinoa flakes or oats 

1 tbsp of coconut flour (or other gluten free flour) 

Liberal shake of spices like cacao, cinnamon, vanilla extract and turmeric (optional) 

4 dates, torn into pieces 

1 banana, chopped up and frozen
(You can also add one or two frozen strawberries, if you want a berry twist!) 

2 medium zucchini or yellow squash, grated 

Instructions for Your New Favorite Healthy Granola Recipe!

Start by preheating your oven to 425 degrees Fahrenheit and by taking your frozen banana out of the freezer. Then combine all of the dry ingredients (everything until the dates) in one large bowl. Mix well. Next, shred the dates with your fingers and incorporate.

Once you've created your dry and sticky vegan granola base, you can add the binders that will make your gluten free granola clump up. You're probably wondering, "Why do I have to freeze my banana for this gluten free granola recipe?" On their own, mashed ripe bananas create some decent granola clusters. However, if you want really clumpy granola, frozen banana thawed just enough to be mashed can lead to even better granola clusters.

Since you took your banana pieces out at the beginning of your granola party, they should be mashable. If not, defrost your banana pieces in the microwave for 10 seconds. Then, mash your banana slices against the sides of the bowl with a spatula and incorporate the thick purée into the rest of your gluten free granola recipe.

Now it's time to get your arm workout with my second secret weapon: zucchini or yellow squash. When grated, squash turns into a flavorless binder that will help hold all of your other gluten free granola ingredients together. All you need to do is grate your zucchini/squash over your mixing bowl, preferably into very small pieces. By the time you finish mixing in the shredded squash (making sure there are no large bundles left), your mix should be relatively wet and thick. If you still have some dry portions, add water (one TBSP at a time) and mix. 

You've made it - it's time to bake your healthy granola recipe! Line your baking pans with parchment paper and transfer the granola to your trays. For crunchy but thin vegan granola clusters, press the granola down firmly against the tray with your spatula. For thicker clusters, just don't spread your granola as thinly. 

Once your gluten free granola is laid out, pop your trays in the oven for around 35-40 minutes, turning halfway. The baking time will vary depending on the oven and altitude of where you live, so check your vegan granola every couple of minutes after 30 have passed. You want to pull out the granola when it's golden brown and hard to the touch, but before it burns. (Unless you're into that, of course!) 

For the ultimate clumpy granola, let your vegan gluten free granola cool for a few hours before breaking it apart in your hands. Then, store your granola in a sealable bag and devour! I often eat this gluten free granola straight from the bag, but it's also a delicious topping for vegan smoothie bowls, yogurt parfaits or even ice cream. This gluten free granola is also a great snack idea if you're going on a long summer road trip! 

The best part? You can use my "clumpy granola" tips and tricks on any of the healthy granola recipes I've previously shared. Lovin' summer berries? Dig into my Berry Coconut Granola. Want to sneak even more vegetables into your vegan granola? Try out my Green Smoothie Granola. And, of course, no chocoholic can turn down my Cacao Crunch Granola! To make any of these gluten free granola recipes full of granola clusters, just use a frozen banana and layer your unbaked granola as thick or thin as you want the final product to be. 

Love this recipe? Tweet it out by clicking here: "#Glutenfree granola that tastes like #dessert but is full of #superfoods & #veggies? Yes please! http://bit.ly/2sDJThi via @collegeceliackc"

When you're learning how to make clumpy granola, the most important trick is finding out what trick works for you. If egg whites or refined sugar agree with your body, those cooking hacks are easy ways to create granola clusters. But if you want to make the clumpiest vegan gluten free granola out there, frozen bananas and zucchini are the most effective - if not the weirdest - secret I've found! 

But, like they say...sometimes fact is stranger than fiction. And it's definitely a fact that these gluten free granola clusters are just as delicious as they are allergy friendly!

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Super Clumpy Gluten Free Summer Squash Granola (Oil Free, Refined Sugar Free)

by Casey Cromwell / Casey the College Celiac June-26-2017

Craving a clumpy, healthy granola recipe that is also allergy friendly? This gluten free granola recipe is not only full of clumpy clusters, but also lots of superfoods and hidden veggies! Whether you're looking for a gluten free breakfast or a healthy dessert, this vegan granola recipe is just what you need.

Ingredients

• 1 cup Puffed cereal
• 1 cup Buckwheat groats or oats
• 1 1/4 cup Mixed seeds and nuts
• 1 cup Shredded coconut
• 1/4 cup Rice flakes, buckwheat flakes, quinoa flakes or oats
• 1 tbsp Coconut flour
• Liberal shake Cacao, cinnamon, turmeric and vanilla extract
• 4 dates Dates, torn into pieces
• 2 medium Zucchini or yellow squash, grated
• 1 medium Banana, chopped and pre-frozen

Instructions

*NOTE* For the thickest, clumpiest granola clusters, you'll need pre-frozen banana slices. If you don't have a chopped banana chillin' in your freezer, peel, chop and freeze one banana in a plastic bag at least a few hours before starting this recipe.1. Start by preheating your oven to 425 degrees Fahrenheit and by taking your frozen banana out of the freezer. Then combine all of the dry ingredients (everything until the dates) in one large bowl. Mix well. Next, shred the dates with your fingers and incorporate.2. Since you took your banana pieces out at the beginning of your granola party, they should be mashable. If not, defrost your banana pieces in the microwave for 10 seconds. Then, mash your banana slices against the sides of the bowl with a spatula and incorporate the thick purée into the rest of your gluten free granola recipe.3. Next, grate your zucchini/squash over your mixing bowl, preferably into very small pieces. By the time you finish mixing in the shredded squash (making sure there are no large bundles left), your mix should be relatively wet and thick. If you still have some dry portions, add water (one TBSP at a time) and mix. 4. Line your baking pans with parchment paper and transfer the granola to your trays. For crunchy but thin vegan granola clusters, press the granola down firmly against the tray with your spatula. For thicker clusters, just don't spread your granola as thinly. 5. Once your gluten free granola is laid out, pop your trays in the oven for around 35-40 minutes, turning halfway.6. For the ultimate clumpy granola, let your vegan gluten free granola cool for a few hours before breaking it apart in your hands. Then, store your granola in a sealable bag and devour!

Details

Prep time: 40 mins Cook time: 40 mins Total time: 1 hour 2 mins Yield: 4 trays of granola

*Also found at Melt in Your Mouth Monday, Made By You Monday, What'd You Do This Weekend, Inspire Me Monday, Tasty Tuesday, Vegan Potluck, Pretty Pintastic, Dare to Share*

How do you like your granola? What's your secret to clumpy granola? Tell me in the comments!