AuthorMaria
½ cup maple syrup
¼ cup coconut oil
3 cups rolled oats
1 cup buckwheat groats
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
½ tsp ground cinnamon
½ tsp sea salt
1 tsp vanilla extract
¼ cup shredded unsweetened coconut
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. Enjoy!
CategoryBreakfast, Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
½ cup maple syrup
¼ cup coconut oil
3 cups rolled oats
1 cup buckwheat groats
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
½ tsp ground cinnamon
½ tsp sea salt
1 tsp vanilla extract
¼ cup shredded unsweetened coconut
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