Preheat the oven to 300F degrees. Line a baking sheet with parchment paper.
In a large bowl, combine oats, flax meal, rice cereal, salt, cinnamon and brown sugar. Stir together until evenly mixed.
2 ½ Cup Gluten Free Oats, 2 Tablespoon Flax Meal, ¼ Cup Gluten Free Rice Crisp Cereal, ½ teaspoon Salt, ½ teaspoon Cinnamon, 2 Tablespoon Light Brown Sugar
Add the mashed bananas, melted butter, maple syrup and vanilla to the dry ingredients. Fold together with a spatula until the dry oats are completely coated with the wet mixture.
2 Bananas, ⅓ Cup Vegan Butter, ¼ Cup Maple Syrup, 1 teaspoon Vanilla
Spread onto prepared baking sheet.
Bake for 45 minutes. The outside edges will cook quicker than the middle, so you want to flip the granola every 15 minutes.
At the end of 45 minutes, remove the granola from the oven and sprinkle the walnuts and coconut on top. Gently stir together and return to oven to bake another 10 minutes.
½ Cup Walnuts, ½ Cup Sweetened Shredded Coconut
Remove the cooked granola from the oven and sprinkle with the chocolate chips and sea salt. DO NOT STIR. Let sit on a cooling rack until granola is completely cooled and chocolate chips are no longer soft.
½ Cup Allergen Free Chocolate Chips, pinch Sea Salt
Notes
Storage: Store leftover granola in an airtight container in the refrigerator.