This totally vegan, gluten free and dairy free meal is as pretty as it is delicious.


  • Granola

  • 200 g (7 oz) gluten free rolled oats

  • 75 g (2¾ oz) whole raw cashews

  • 75 g (2¾ oz) raw macadamias, roughly chopped

  • 120 g (4 oz) fresh (or dried) dates, pitted and roughly chopped

  • 40 g (1½ oz) shredded coconut

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground mixed spice

  • pinch of sea salt

  • 3–4 tablespoons pure maple syrup

  • 100 ml (3½ fl oz) coconut (or olive) oil

  • 1 teaspoon vanilla extract

  • Banana nice cream

  • 4 ripe bananas, peeled and roughly chopped

  • Toppings

  • 1 punnet fresh blueberries

  • 1 punnet of strawberries, halved

  • 2 passionfruit, pulp scooped out

  • 2 kiwifruit, peeled and sliced

  • 1 mandarin, peeled into segments

  • Edible flowers (optional)


  • 1.

    Begin this recipe the day before by placing the peeled bananas into a container or zip lock bag to freeze overnight.

  • 2.

    Preheat oven to 160°C (320°F) and line a tray with baking (parchment) paper.

  • 3.

    In a large bowl combine all the dry ingredients; oats, cashews, macadamias, dates, coconut, cinnamon, mixed spice and salt.

  • 4.

    Heat maple syrup and coconut oil in a small saucepan over a gentle temperature. Once the coconut oil has melted, add vanilla and pour over the dry ingredients. Toss to combine.

  • 5.

    Spread mixture evenly onto the lined tray, and bake for 30 minutes, stirring once about halfway through. Remove from the oven and leave to cool completely—do not stir at this stage.

  • 6.

    When ready to eat, make the banana nice cream. Blend frozen bananas with a high-powered stick blender or food processor and purée until smooth, stopping occasionally to scrape down the sides.

  • 7.

    Divide nice cream between bowls and scatter with granola, fresh fruit and edible flowers (if using).

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: This makes about 600 g (1 lb 5 oz) of granola. A quick hint on the dates: if you’re using fresh dates, they’re easier to chop cold, so pop them in the refrigerator or freezer for 15 minutes before chopping.

This recipe is from 'Whole Food, Bowl Food' cookbook from New Holland Publishers, RRP $45.

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