Buckwheat Granola

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  • 2 cups uncooked buckwheat groats
  • 1⁄2 cup hazelnuts chopped
  • 1⁄2 cup almond slivers
  • 1⁄2 cup raw sunflower seeds or pumpkin seeds
  • 1 tbsp sesame seeds
  • 1 cup unsweetened coconut flakes
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 banana
  • 2 tbsp coconut oil melted
  • 2 tbsp maple syrup
  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In a bowl, stir the buckwheat groats together with nuts, seeds, coconut, and spices.
  • In a separate small bowl, mash the banana with a fork, adding in the coconut oil and maple syrup. Add banana mixture to the buckwheat mixture and stir with hands until everything is coated well.
  • Spread across a baking sheet and bake for 20 to 30 minutes, stirring once halfway through. Mixture will crisp as it cools. Once cool, store in a glass container and enjoy with your favorite non-dairy milk - or straight up! It’s extra crispy dry, but will soften in milk.