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.

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!  🙂

AuthorMaria

[cooked-sharing]