Crunchy Buckwheat Granola
Adapted from Minimalist Baker
Ingredients
- 2 cups rolled oats gluten free if you're celiac/gf intolerant
- 1 1/2 cups buckwheat groats
- 1 cup unsweetened coconut flakes
- 1 cup pecans, coarsely chopped or whatever nuts you choose/have on hand
- 2 tablespoons chia seeds optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup coconut oil or other neutral oil like corn or safflower
- 1/2 cup maple syrup
- 1/4 cup almond/peanut butter or other nut butter of your choice
- 1 teaspoon vanilla
- 1/2 cup dried fruit my favs are blueberries and cherries
Instructions
- Preheat your oven to 325 ℉. Prepare a baking sheet lining it with parchment paper or a silicon baking mat. (This will make clean-up a breeze!)
- In a large bowl combine the dry ingredients; oats, buckwheat, coconut flakes, nuts, chia seeds, cinnamon and salt.
- Melt together the oil, maple syrup and nut butter. This can either be done on the stove top in a small saucepan, heating over medium heat for a few minutes. Alternatively, place ingredients in a microwave safe bowl, microwave in 30 second intervals, stirring between each interval until completely melted. Allow mixture to cool and then stir in the vanilla.
- Once cooled, pour syrup mixture onto dry ingredients and stir to blend well.
- Dump granola onto a prepared baking sheet and spread out evenly. Bake for 15 minutes, stir granola, (the perimeter tends to darken first so be sure to mix those browner sides into the center)and return to the oven for another 10 minutes. Granola is done when it has a nice golden/amber color.
- Allow granola to cool, stir in dried fruit if using, and store in an air-tight container.