Another granola that we all really enjoyed. Borrowed from the Minimalist Baker, if you can’t find raw buckwheat groats then add the roasted ones (kasha) towards the end of your cooking time or the crunch will be overwhelming. I added more nuts and coconut (I usually do), and the original recipe also calls for any nut butter, so you can choose -enjoy!
1 1/2 c. EACH raw buckwheat groats AND large flake oatmeal
1 1/2 c. mixed raw nuts or seeds (I used pecans and sunflower seeds)
1 c. unsweetened coconut flakes
2 T. chia seeds (or flax seeds) AND 3 T. coconut sugar
1/2 t. sea salt AND 3/4 t. cinnamon
1/4 c. coconut oil (or avocado, or olive oil) AND 1/2 c. maple syrup
3 T. SunButter
dried fruit to add at the end of baking or to individual serving bowls
Preheat the oven to 325 and mix together the buckwheat groats, oatmeal, nuts, coconut, chia, sugar, salt and cinnamon. In a small pot over medium heat, gently warm the oil and maple syrup and stir until combined, then add in the SunButter and stir again. Once the mix is combined, take it off the heat and pour the mix over the dry ingredients and mix well to coat.
Spread it all evenly over a large parchment lined baking sheet and and bake for 25 to 30 minutes, taking it out to mix it part way through, until the granola is a deep golden brown.
Stir at intervals while it’s cooling to keep it broken up and add in the dried fruit as you wish. Leave it to cool completely before you seal it up to store it.