Buckwheat granola is a nutritious and gluten-free alternative to traditional granola. Here’s a simple recipe for Everyday Buckwheat Granola that you can enjoy for breakfast or as a snack:
Ingredients:
- 2 cups raw buckwheat groats
- 1 cup rolled oats (certified gluten-free if needed)
- 1 cup mixed nuts and seeds (e.g., almonds, walnuts, sunflower seeds, pumpkin seeds)
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup or agave nectar
- One teaspoon of vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried fruit (e.g., raisins, cranberries, chopped apricots)
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, combine the raw buckwheat groats, rolled oats, mixed nuts and seeds, and shredded coconut.
Prepare Wet Ingredients:
In a separate bowl, whisk together the melted coconut oil, maple syrup or agave nectar, vanilla extract, ground cinnamon, and salt.
Combine Wet and Dry Ingredients:
Pour the wet ingredients over the dry ingredients and mix well until everything is evenly coated.
Spread on Baking Sheet:
Spread the mixture onto the prepared baking sheet in an even layer.
Bake:
Bake in the preheated oven for about 25-30 minutes, stirring every 10 minutes to ensure even browning.
Add Dried Fruit:
In the last 5-10 minutes of baking, add the dried fruit to the granola mixture and continue baking until the granola is golden brown.
Cool:
Allow the granola to cool completely on the baking sheet. It will crisp up as it cools.
Store:
Once cooled, transfer the buckwheat granola to an airtight container for storage.
Serve:
Serve the buckwheat granola with your favorite plant-based milk or yogurt, or enjoy it as a snack on its own.
Feel free to customize this granola by adding your favorite nuts, seeds, or dried fruits. Enjoy your Everyday Buckwheat Granola!