PLANT-BASED, RECIPES, WELLNESS, WFPB, WHOLE FOOD

Toasted Buckwheat Granola | GF | Easy | Pantry Staple

 

I quickly threw this granola together once for a camping trip with what we had on hand in the kitchen and have been making it ever since. It makes the perfect pantry staple and camping or beach picnic brekkie!

For camping, I like to enjoy mine with yogurt (I love coconut yogurt) and chopped fresh fruit. Ready in 2 minutes!

Made of whole, plant-based ingredients that are all super interchangeable making it a really handy flexible number. I have tried a few different types of dried fruit in it now and my favorite is still dried berries, cranberries, or if i am feeling SUPER fancy, blueberries. They just give that delicious chewy tangy pop of flavor.

You can add any nuts and seeds you might have on hand. This particular version is nut-free but almonds and hazelnuts are super crunchy and delicious in this recipe too! If you are not GF and love oats like me you could substitute all or some of the buckwheat and add any different spices you might like too to jazz it up a bit and get experimental (WILD – hahah).

SO many options. Here is my current favourite version…

 

I hope you love it as much as I do!

 

Prep time: 5 minutes

Cook time: 20 minutes

Difficulty: Very easy

Makes approx.   5  cups

 

GRANOLA

2 cups buckwheat

1/3 cup sesame seeds

1 1/2 cups coconut flakes

1 cup dried berries (I used dried cranberries. You could also use chopped dried dates, currents, apricots etc, etc. )

1/2 cup each seeds (I used sunflower + pumpkin)

1 teaspoon each cinnamon + vanilla

2 tablespoons maple syrup

3 tablespoons hulled tahini (if your tahini is a little dry add a splash of water and mix before using it!)

 

Pre-heat the oven to 180 degrees Celsius, fan-forced.

 

Add all dry ingredients to a large mixing bowl and stir to combine.

 

Add the maple syrup and tahini and stir well.

 

 

Line 2 large baking trays with baking paper and spread mixture evenly over both. Place in the oven for 10 minutes. Gently stir the mixture and return to the oven for a further 10 minutes, stir once more before setting aside to cool.

Once cool, store in an airtight container or jar in a cool dry place for up to 3 weeks. *Note: the fresher the better to keep the delicious crunch!

 

Some ideas for serving:

  • Use to top smoothie bowls
  • Simply with milk (I use almond, coconut or cashew) and chopped fruit.
  • With a generous dollop of yoghurt (I use coconut yoghurt ) and fresh berries.
  • In a brekkie parfait layered with fruit compote, yogurt and chia pudding.

 

***Hot tips***

Make double or triple so you are all stocked up for a few weeks.

Save on plastic waste and shop for all the dry ingredients at your local bulk wholefoods store. You will not only save on plastic and have a pretty looking pantry full of glass jars with amazing ingredients but you will save some cashola too buy buying in bulk and only what you need!

 

 

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