Buckwheat Granola

Buckwheat Granola

Homemade granola is one of my favourite things to make. I love having it in the house so I can just grab whenever I feel peckish or as a snack when I get in from work to see me through till dinner.

This Buckwheat Granola is also great with yoghurt in the mornings for a delicious breakfast to keep you energised until lunchtime. It is packed with easy digestible proteins, healthy fats and unrefined sugars.

Buckwheat is a nutritious gluten free ‘grain’, or associated with grains anyway as it actually comes from the seed of a broadleaf plant related to rhubarb (interesting). Buckwheat is high in protein, packed with fibre and rich in B vitamins.

I especially love using this granola to sprinkle over pancakes or ice-cream for an added crunch from the nuts and seeds, and a nice chew from the raisins. 

Get that oven on and enjoy x

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Buckwheat Granola
Print Recipe
Servings Prep Time
1 Large Jar 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Large Jar 10 Minutes
Cook Time
30 Minutes
Buckwheat Granola
Print Recipe
Servings Prep Time
1 Large Jar 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Large Jar 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Large Jar
Instructions
  1. Pre heat the oven to 180c
  2. With a large mixing bowl add the buckwheat and oats, then break your nuts in half and add in
  3. Over low heat melt the coconut oil in a saucepan and then mix in the cinnamon, macca (if using) and maple syrup
  4. Pour the liquid ingredients onto the dry ingredients and mix well
  5. Now place on a baking tray and pop in the oven for 30 minutes
  6. During this time you’ll need to stir the mixture every 8-10 minutes to ensure everything gets evenly toasted and does't burn
  7. Once the granola is nicely cooked, take the tray out of the oven and stir through the pumpkin seeds and raisins
  8. Allow to cool before storing in an airtight container
Recipe Notes

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