Homemade Granola with Buckwheat
Ingredients
The base
-
2 ½ to 3
cups
gluten free old-fashioned rolled oats
-
1
cup
buckwheat groats
-
1 ½
cups
raw nuts and/or seeds
The sweetener and flavorings
-
⅔
cup
maple syrup
-
½
cup
melted refined coconut oil or light olive oil
-
½
teaspoon
ground cinnamon
-
1
pinch
ground ginger or pumpkin spice
-
1
teaspoon
kosher salt
-
1
teaspoon
vanilla extract
Optional mix-ins
-
⅔
cup
dried fruit or dark chocolate
-
½
cup
unsweetened coconut
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, buckwheat, and nuts/seeds.
- In a small saucepan, mix the maple syrup, oil, cinnamon, ginger, and salt. Bring to a boil and hold for 2 minutes, then remove from heat and add vanilla extract.
- Pour the syrup mixture over the oat mixture and stir to coat evenly.
- Spread the granola mixture on the prepared baking sheet in an even layer.
- Bake for about 35 minutes, stirring every 10 minutes until browned and crispy.
- Let the granola cool for at least 30 minutes before breaking it into pieces. Store in an airtight container at room temperature for up to 7 days.
Nutrition Facts (estimated)
Servings
9 to 13 servings
Calories
287
Total fat
13.9g
Total carbohydrates
34.7g
Total protein
4.9g
Sodium
16mg
Cholesterol
0mg
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