Making granola at home fills the house with the most amazing smells. This granola can be adapted to what ever you have in your pantry. I added buckwheat grouts to this recipe and loved the added texture. Add milk or eat with coconut yogurt and enjoy!
Ingredient:
· 2 ½ cups gluten free rolled oats
· 1 cup buckwheat grouts (soaked for 30 minutes and then dried)
· 1 cup pecans, roughly chopped
· ½ cup unsweetened coconut flakes
· 1/3 cup sunflower seeds
· 1/3 cup golden raisins
· 1/3 cup pure organic maple syrup or honey
· ½ cup melted then cooled coconut oil
· 1 tsp. vanilla extract
· 1 ½ tsp. ground cinnamon
· 2 tbs hemp seeds
· 2 tbs chia seeds
Preheat oven to 350 degrees F. and line a large baking tray with parchment paper. In a large bowl mix all dry ingredients together and set to the side. Heat up coconut oil until melted and then add in maple syrup and vanilla. Mix wet ingredients into the dry and stir until granola looks well blended and sticky. Place granola evenly onto baking tray and throw in the oven. Bake for 20 minutes before rotating baking tray and bake for another 10-15 minutes. Edges should be golden brown. After baking let the granola cool for 30 minutes so that big chunks can form. After cooling break granola into clusters and store in an airtight container.
***Soaking the buckwheat is important to break down some of the natural phytic acid it has and improve digestibility. It’s also important to let the buckwheat groats dry before adding into the granola mixture because it will leave your granola a little soggy if left wet.