I love experimenting with my pantry ingredients to create granolas of different flavours and textures. If you are still buying granola from the supermarket - stop! It's so easy to make it yourself and costs a fraction of the price of store-bought varieties. What's more, you get to control what goes into the mix and pack them with plenty of nutritious ingredients (store-bought cereals/granolas often contain added refined sugar and canola/vegetable oils).
This recipe is 100% natural, grain free, protein-rich (thanks to the buckwheat grouts, pumpkin and sunflower seeds and natural peanut butter), flavoured with two of my favourite spices, vanilla and cinnamon, and naturally sweetened with a little rice malt syrup (you could use pure maple syrup or honey if you prefer). We love this granola with coconut yoghurt and fruit or as a topper for smoothie bowls. I hope you love it too.
2 cups raw buckwheat groats
¾ cup pumpkin seeds
¾ cup sunflower seeds
1.5 cups coconut flakes
2 tsp ground cinnamon
2 tsp vanilla extract
2 Tbsp 100% natural peanut butter
3 Tbsp coconut oil, melted
3 Tbsp rice malt syrup (or maple syrup or honey)
Preheat oven to 170°C and line a baking tray with baking paper.
Place the buckwheat groats in a bowl and cover with hot water and leave to soak for 5 - 10 minutes whilst preparing the other ingredients.
In a separate bowl, mix together the melted coconut oil, peanut butter, vanilla extract and rice malt syrup. Now add in the seeds, coconut flakes and cinnamon and mix well.
Drain the buckwheat groats off through a fine sieve and rinse well with cold water. Leave to drain for 5 minutes and then add them to your granola mixture. Mix well to make sure all ingredients are well combined.
Spread the mixture evenly across lined baking tray and bake for 20 to 30 minutes, stirring once halfway through, until fragrant and golden. Remove from the oven and allow to cool completely (while the granola is cooling don't mix it up or stir it as that will prevent you from getting those yummy little granola clusters). Store in a glass container in the fridge.