Lectin-Free Granola with Green Plantain (Sugar-Free, Gluten-Free)

If you love morning cereals, this homemade lectin-free granola recipe is a much healthier alternative that is also super delicious and full of nutrients.

Made with wholesome, healthy ingredients, this crunchy granola is also gluten-free, sugar-free, and vegan. It pairs perfectly with plant-based milk or yogurt, and it’s a great base for other delicious sugar-free desserts.

Why we love this lectin-free granola recipe

• It’s lectin-free and gluten-free, which means this granola is not made with oats and is also not extremely heavy in nuts. The bulk and the clusters are provided by the green plantain, which is a resistant starch that works so perfectly well for granola.
• It’s sugar-free, so it doesn’t have any sugar added. We use just 4 dry figs for the entire quantity (10 servings), which is a very small amount of natural sugar and fiber. The sweetness of this granola comes from the coconut and nuts. And if you want more sweetness, you can always drizzle some Yacon syrup, local raw honey, allulose, or your favorite low-glycemic sweetener. We think it is perfect the way it is.
• It’s full of nutrients: fiber, healthy fats, and protein from the nut mix, the coconut, and hemp seeds.
• It’s easy to make and easy to store. You need a food processor and an oven, and you can store this granola for months in the freezer. Due to the high amount of fats, this lectin-free granola will not freeze, so you can eat it straight from the freezer if you like it cold (my favorite way!)
• You can personalize it. Use your favorite mix of nuts and add extra flavors you like. I love to add some dark chocolate or cacao nibs after making it.
• It’s the perfect breakfast or snack when you don’t have time to cook. I love to serve it with homemade plant-based milk like hemp milk, tigernut milk, or almond milk.

Why green plantains?

Plantains, such as bananas, can be consumed at any stage of their ripeness. Green plantains are unripe plantains and have a green peel, while sweet plantains are ripe and have yellow skin and sometimes brown spots when they become overripe.

There is an important nutritional difference between the two. While green plantains are mainly a resistant starch, with a small amount of sugar, sweet plantains become simple starch, so they will have a higher glycemic index.

That is the reason I love using green plantains in my recipes.

Ingredients to make this crunchy lectin-free granola

• 1 cup walnuts
• 1/2 cup pecans
• 1 1/2 cup unsweetened coconut flakes (divided)
• 1 green plantain, peeled and sliced
• 4 dry figs, chopped
• 3 tablespoons coconut butter
• 3 tablespoons coconut oil
• 4 tablespoons hemp hearts
• 1 teaspoon pure vanilla extract
• pinch of salt
• Optional: unsweetened cacao nibs or chopped dark chocolate (to be added after cooking). You could also add different nuts and slivered almonds or almond flakes.

While this is the combination of ingredients I like, sometimes I add more nuts (like pistachios, macadamia, hazelnuts or blanched almonds). If you use almond flakes, only add them in the last 10 minutes of cooking; otherwise, they’ll get burnt.

If you love chocolate, cacao nibs or chopped dark chocolate can be a great addition, but only add it after baking (mix it in when the granola is still warm).

How to make and store sugar-free crunchy granola with green plantain

• Preheat the oven to 300F.
• In a food processor, pulse the nuts and 1/2 cup of coconut flakes until they break down but are not completely ground. You want some texture, with the nuts having different sizes. Add the mixture to a large mixing bowl.
• In the same food processor, add the sliced banana, coconut butter and oil, and chopped figs. Pulse until mixed. Add this mixture to the bowl of nuts.
• Add the hemp hearts, vanilla, salt, and 1 cup of the reserved coconut flakes. Mix well with a spoon.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Bake for about 40 minutes, stirring occasionally and keeping an eye on it at the end to ensure the coconut flakes do not burn.
• Take the baking sheet out of the oven, add the cacao nibs or chocolate of using, toss well, and let it cool.
• Store in a glass jar in the fridge for about a week, or freeze immediately and eat straight from the freezer.
• Serve with cold plant milk or yogurt of your choice.

Lectin-free granola for breakfast, as a sweet treat, or as a snack

Although a breakfast food in general, I love to have this lectin-free granola as a sweet treat or as a snack. I sometimes use it to make a delicious and healthy summer treat, like this Yogurt and Granola Parfait.

You can also use this recipe to make lectin-free granola bars.

Add different flavors and make a Pumpkin Pie Spice Granola.

Check out our Ultimate Lectin-Free Breakfast Guide, Recipe Round-Up, for more lectin-free breakfast recipes.

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Print Recipe

Lectin-Free Granola with Green Plantain (Sugar-Free, Gluten-Free)

(41 votes, average: 4.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 10

Prep Time: 20 minutes – Cooking Time: 40 minutes

If you love morning cereals, this homemade lectin-free granola recipe is a much healthier alternative that is also super delicious and full of nutrients. Made with wholesome, healthy ingredients, this crunchy granola is also gluten-free, sugar-free, and vegan. It pairs perfectly with plant-based milk or yogurt, and it's a great base for other delicious sugar-free desserts.

Ingredients

• 1 cup walnuts
• 1/2 cup pecans
• 1 1/2 cup unsweetened coconut flakes (divided)
• 1 green plantain, peeled and sliced
• 4 dry figs, chopped
• 3 tablespoons coconut butter
• 3 tablespoons coconut oil
• 4 tablespoons hemp hearts
• 1 teaspoon pure vanilla extract
• pinch of salt
• Optional: unsweetened cacao nibs or chopped dark chocolate (to be added after cooking). You could also add different nuts and slivered almonds or almond flakes.

Instructions

1

Preheat the oven to 300F.

2

In a food processor, pulse the nuts and 1/2 cup coconut flakes, until they break down but they are not completely ground. You want some texture, with the nuts having different sizes. Add the mixture to a large mixing bowl.

3

In the same food processor, add the sliced banana, coconut butter and oil, and chopped figs. Pulse until mixed. Add this mixture to the bowl of nuts.

4

Add the hemp hearts, vanilla, salt, and the 1 cup of coconut flakes left. Mix well with a spoon.

5

Transfer the mixture to a sheet pan lined with parchment paper.

6

Bake for about 40 minutes, stirring occasionally and keeping an eye on it at the end to make sure the coconut flakes do not burn.

7

Take the baking sheet out of the oven, add the cacao nibs or chocolate of using, toss well and let it cool.

8

Store in a glass jar in the fridge for about a week or freeze immediately and eat straight from the freezer.

9

Serve with cold plant milk or yogurt of your choice.