Home Cooking & Recipes Breakfast Whirlybird’s Vegan Granola Summer Recipe Guide

Whirlybird’s Vegan Granola Summer Recipe Guide

Whirlybird Granola Nut Butter Toast

Whirlybird Granola Nut Butter Toast

Whirlybird Granola is an all-natural, non-gmo, gluten-free, vegan granola made by hand in small batches. Each batch is sweetened with pure maple syrup.

Whirlybird Granola Nut Butter Toast:


  • Chocolate Whirlybird Granola
  • Vegan bread of choice
  • Nut butter of choice


  1. Toast bread until lightly browned and warm.
  2. While the bread is still warm, spread nut butter over the bread.
  3. Sprinkle Chocolate Whirlybird Granola over the entire bread slice.
  4. Enjoy!

Banana Nut Butter Fruit Sushi with Whirlybird Granola:


  • Chocolate Whirlybird Granola
  • Banana
  • Nut butter of choice
  • Optional: chocolate sauce, chocolate chips


  1. Slice the bananas about one-inch in width.
  2. Spread nut butter around the outside of each banana slice.
  3. Roll in Chocolate Whirlybird Granola.
  4. OPTIONAL: sprinkle with chocolate chips and drizzle with chocolate sauce.

Vegan Cheesecake with Whirlybird Granola Crust


  • Original Whirlybird Granola
  • 2/3 cup coconut oil
  • 1 tsp. cinnamon
  • 1 ½ cup raw cashews
  • ¼ cup pure maple syrup
  • ¼  cup agave nectar
  • ½ cup raspberries
  • 1 Tbsp. vanilla extract
  • 1 lemon


  1. Soak raw cashews for 3 hours.
  2. To make the crust, pour entire bag of Whirlybird Granola into a blender or food processor with 1/3 cup coconut oil. Blend until smooth.
  3. Spread crust on an 8 x 8 pan covered in parchment paper and press down firmly.
  4. To make the filling, pour the raw cashews, maple syrup, cinnamon, remaining coconut oil, vanilla extract, agave nectar, raspberries and the juice from one lemon into blender or food processor, and blend until smooth. Pour cheesecake mix over crust and place in freezer for at least 2 hours before serving.