Buckwheat Granola. Mmm mm.
You have to admit though…a lot of granola out there really isn’t that great. It’s either not tasty — or it can practically put you into diabetic-shock. So unnecessary. Especially if you’re adding in some dried fruit, or even fresh fruit. The maple syrup in the recipe below is subtle, in flavour and sweetness — which is perfect…
I don’t eat a lot of granola anymore. It’s not as easy to digest as something like Overnight Oats or Muesli. But sometimes you just want the crunch. And it’s also fun to ADD to Overnight Oats or Muesli.
I think it’s fun to switch up the grain often. Buckwheat is hugely under-utilized, has a fun texture, and a nutty flavour. It’s also considered a pseudo-seed grain, making it gluten-free AND easier on most digestive systems.
Check out the recipe below or make your own using buckwheat, coconut oil, and maple syrup as a base. (Sub in seeds for the nuts, if you want to send this in a kid-lunch.)
Serve this with milk, homemade coconut or nut milk, yogurt, or a combo.
Maple Buckwheat Granola
- 1 cup buckwheat groats (not kasha)
- 1 cup GLUTEN-FREE rolled oats OR 1 cup of buckwheat/quinoa combo (I sometimes use it – sometimes don’t)
- 1/2 cup quinoa (OPTIONAL)
- 2/3 cup pumpkin seeds
- 2/3 cup pecans
- 2/3 cup almonds, chopped
- 1/3 cup walnuts or hazelnuts, chopped
- 1/3 cup coconut flakes
- 1 Tbsp cinnamon
- 1/3 cup coconut oil, melted
- 1/4 – 1/3 cup maple syrup
- 1/2 cup dried raisins, cranberries, goji berries or other dried fruit (or less – it sweetens the whole thing up)
- In a large bowl combine grains, seeds and coconut. Combine coconut oil and maple syrup.
- Stir into grain mixture, stirring well. Spread on a large, parchment-lined baking sheet as thin as you can go.
- Bake at a low temperature for about 1 1/2 hours, around 200 – 225 F, without stirring.
- Remove from oven and, WITHOUT STIRRING, let cool. Add dried fruit now.
- When cool, break apart into nice, yummy chunks and store in an air-tight container — like a mason jar. It’ll last a while.