Landscape image of a stack of Banoffee Granola Bark

Banoffee Granola Bark (Vegan Gluten-Free)

This Banoffee Granola Bark is crunchy, nutty and sweet made with plant-based and gluten-free wholefoods. It’s easy to make in one bowl and delicious for breakfast and snacks.

If you love granola then you are going to love to granola bark. Imagine the biggest clusters of oaty-nutty goodness all packed down and baked till really crispy. Then, break apart this granola bark into large pieces ideal for snacking on! This one is flavoured with banana, dates, lots of nuts and chocolate chips while being a source of fibre, protein and lots of goodness.

A knife and a tray of Banoffee Granola Bark
Banoffee Granola Bark

Why will I love this Banoffee Granola Bark?

This granola bark is really delicious, it’s:

  • Nutty, crunchy, crispy and slightly sweet
  • Chocolatey, banana-y and caramel-y
  • Made with wholesome ingredients
  • Naturally vegan and gluten-free (with nut-free options)
  • Lower in sugar
  • Easy to make in one bowl
  • Great for breakfast and for snacking on

If you already know you are going to love this Banoffee Granola Bark then read ahead for the recipe card. First, let’s discuss the recipe in more detail.

What ingredients do I need?

These are all the ingredients we need to make this delicious granola:

  • Oats: a basic choice for granola for the base of the mix. Make sure your oats are gluten-free where needed.
  • Puffed rice cereal: I used soya protein crispies which are smaller that rice crispies and even crisper but either will work well.
  • Vanilla protein powder: this adds a lovely vanilla sweetness and a boost of protein. If you want to leave it out, that is fine, and you can add 25g more oats.
  • Peanuts and pecans: these are nutty, crunchy and packed with flavour.
  • Desiccated coconut: I love the flavour and texture this adds without an overpowering taste of coconut.
  • Coconut sugar: to keep this recipe refined sugar free but you can use light brown or caster sugar too. The sugar helps to make this Banoffee Granola Bark even crunchier so I do not recommend reducing or skipping this.
  • Cinnamon: for flavour.
  • Vanilla: for flavour. I like to use vanilla powder but essence is also great.
  • Chia seeds: these add crunch and goodness.
  • Smooth peanut butter: this helps to bind the mix and add lots of peanut butter flavour. Other nut butters will also be great like almond or cashew butter.
  • Maple syrup: for stickiness and sweetness to make the bark really crunchy.
  • Applesauce or mashed banana: this adds moisture and sweetness to the mix.
  • Coconut oil: this makes the bark crunchy and it holds together well. It doesn’t taste of coconut, either.
  • Salt: for flavour.
  • Banana crisps or chips: this adds so much banana crispy goodness and turns this bark into Banoffee Granola Bark.
  • Medjool dates: this adds the caramel-toffee element to the bark. They are chewy and slightly crispy at the edges. You can use other dates but medjool are the jammiest.
  • Dark chocolate chips: these are added after the granola is baked for lovely little chips on top.
A hand holding a piece of Banoffee Granola Bark
Banoffee Granola Bark

How do I make this Banoffee Granola Bark?

This is really easy to make in one bowl and one pan:

  • Stir together the dry ingredients: till combined.
  • Add in all the wet ingredients: and stir to a sticky mix.
  • Fold in the banana and dates: and then pour into a lined dish.
  • Press down the bark to make it really compact: in the dish so that it bakes evenly.
  • Bake for 20 minutes until golden and crisp: turning the tray round halfway.
  • Sprinkle over the chocolate chips straight away: and watch as they start to melt.
  • Allow the granola bark to cool completely: before even touching it.
  • Break apart the bark: and enjoy.

Is this bark gluten-free and nut-free?

Yes this is naturally gluten-free, just check that your oats and puffed cereal are gluten-free. To make this recipe nut-free, swap the peanuts and pecans for seeds like sunflower and pumpkin seeds then swap the peanut butter for tahini or sunflower seed butter. Also check that your chocolate does not contain nuts.

Can I make this into regular granola?

Yes of course, follow all the same steps but not need to pack down the granola so tightly. Bake in the same way and allow to cool then break up the granola into clusters and crumbs.

How can I enjoy this Banoffee Granola Bark?

You can break this bark apart and enjoy as a snack or add to bowls with yoghurt and fruit. They are great with nut butter and fruits, chocolate and on top of smoothie bowls.

A stack of Banoffee Granola Bark with yoghurt and peanut butter
Banoffee Granola Bark

I love this granola bark what else can I make?

I hope you are going to love this Banoffee Granola Bark and if you’re looking for more breakfast and brunch ideas, how about my:

Banoffee Granola Bark (Vegan Gluten-Free)

  • Servings: 8
  • Difficulty: easy
  • Print

This Banoffee Granola Bark is crunchy, nutty and sweet made with plant-based and gluten-free wholefoods. It’s easy to make in one bowl and delicious for breakfast and snacks.

Ingredients

  • 200g oats
  • 50g puffed rice cereal or protein crisps
  • 25g vegan vanilla protein powder
  • 50g peanuts, chopped
  • 50g pecans, chopped
  • 25g desiccated coconut
  • 50g coconut sugar
  • 1 tsp cinnamon
  • ½ tsp vanilla powder or 1 tsp vanilla essence
  • 2 tbsp chia seeds
  • 60g smooth peanut butter
  • 60ml maple syrup
  • 50g applesauce or mashed banana
  • 45g coconut oil, melted
  • A pinch of salt
  • 50g banana crisps, chopped
  • 80g medjool dates (pitted weight), chopped
  • 50g dark chocolate chips

Directions

  1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
  2. Stir together the oats, crisped cereal, protein powder, peanuts, pecans, coconut, sugar, cinnamon, vanilla and chia seeds.
  3. Now pour in the peanut butter, maple syrup, applesauce or mashed banana, coconut oil and salt. Stir to a really sticky mix.
  4. Fold in the banana crisps and medjool dates and transfer to the lined dish.
  5. Press down firmly to make one even layer about 1-cm thick.
  6. Bake for 10 minutes, turn the tray around and bake for another 10-15 minutes.
  7. Sprinkle over the chocolate chips straight away and then allow to cool fully.
  8. Once cool, break apart and enjoy. Store leftovers in a sealed container or Ziploc bag for 5-7 days.
Landscape image of a stack of Banoffee Granola Bark
Banoffee Granola Bark

I look forward to hearing what you think of this Banoffee Granola Bark so please let me know in the comments below. If you do make this I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I am also on TwitterFacebook and Pinterest  – please say hello!

With granola bark love x

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