granola

homemade buckwheat granola

Buckwheat Granola

 

Since I recently learned about the astounding nutritional benefits of buckwheat and many of you expressed an interest in trying it out in your kitchen, I thought I would follow up with another post for a recipe that I created by combining the granola recipe on the back of the bag of buckwheat groats with my tried and true homemade granola recipe

 

This recipe uses buckwheat groats, as opposed to buckwheat flour, which we discussed in my previous post and which was used in the recipe for buckwheat cornbread.  Buckwheat groats are the hulled seeds of the buckwheat plant.  You can also find “kasha”, which are roasted buckwheat groats.  Once again, buckwheat groats are a great option for anyone who is following a gluten-free diet and can be used in lots of whole grain recipes in place of other grains that contain gluten, such as barley, couscous, or farro.

 

roasted buckwheat groats

 

This recipe for buckwheat granola will give you a crunchier granola with a different texture from the regular granola but I kind of enjoyed it as a switch from the same old stuff that we’ve been eating for years.  So I will definitely be making it again as a way to mix up our granola options. 

 

As usual, you could easily substitute honey or another sweetener for the maple syrup and you could substitute your oil of choice for the coconut oil (and skip the shredded coconut) if you don’t like the taste of coconut. 

 

Happy Baking!  🙂

 

Buckwheat Granola
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Ingredients
  1. ½ cup maple syrup
  2. ¼ cup coconut oil
  3. 3 cups rolled oats
  4. 1 cup buckwheat groats
  5. ½ cup raw pumpkin seeds
  6. ½ cup raw sunflower seeds
  7. ½ teaspoon ground cinnamon
  8. ½ teaspoon sea salt
  9. 1 teaspoon vanilla extract
  10. ¼ cup shredded unsweetened coconut
Instructions
  1. Preheat oven to 300°F.
  2. In a small saucepan, warm the coconut oil and maple syrup over medium heat until combined.  Do not boil.  Remove from heat.
  3. Meanwhile, in a large bowl, mix the oats, buckwheat groats, pumpkin and sunflower seeds, cinnamon and salt.
  4. Once oil and maple syrup have cooled slightly, stir in the vanilla.  Pour over the dry mixture and stir gently to mix well.  Spread granola onto two large baking sheets.
  5. Bake for 30-35 minutes, stirring every 10 minutes.  Allow to cool and then stir in coconut.
Life From Scratch http://lifefromscratch.com/

 

fresh homemade yogurt and granola with farm fresh berries

Homemade Granola

One of the first things that we started to make on our own – before we even knew that our “thing” would be doing and making things from scratch – was homemade granola.  Before our boys were old enough to be eating everything in sight, Joe and I managed to eat our way through at least a box of granola per week.  A box of granola will cost you $4 or more, depending on whether you are purchasing the organic or gluten-free options.  (And why are the granola boxes always so much smaller than the other cereal boxes?!)  In the early years of our homemade food adventures, a lot of our decisions were made based on how much money we could save by making it on our own.  So this seemed like a great opportunity to save money and not be constantly running to the grocery store to buy more granola to feed our yogurt and granola breakfast habit.  (By the way, look for a post on homemade  yogurt coming soon…)  Over time, I have also learned to change the ingredients in our homemade recipes to include healthier alternatives or to exclude certain ingredients that we are trying to avoid – such as, white sugar, brown sugar, white flour, vegetable oils, etc.  So this recipe has been through many iterations and I am very happy to share the latest, yummiest version with all of you.  Enjoy!

 

homemade granola ingredients

 

  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 4 cups rolled oats (not quick-cooking)
  • 1 cup sliced almonds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/4 cup shredded coconut

 

Preheat oven to 300°F.

 

In a small saucepan, warm the coconut oil and maple syrup over medium heat until combined.  Do not boil.  Remove from heat.

 

Meanwhile, in a large bowl, mix the oats, almonds, salt, and cinnamon.

 

Once oil and maple syrup have cooled slightly, stir in the vanilla.  Pour over the dry mixture and stir gently to mix well.  Spread granola onto baking sheets.

 

Bake for 35-40 minutes, stirring every 10 minutes.  Allow to cool and then stir in coconut.

 

homemade granola on baking sheets

 

Maria’s Notes: This is a basic granola recipe and you can feel free to add any of your favorite nuts (such as chopped cashews, pepitas, or chopped pecans) or dried fruits (such as raisins, cranberries, or dates).  The nuts can be added in place of, or along with, the sliced almonds.  The dried fruit should be added after cooking, along with the shredded coconut.