TOASTED BUCKWHEAT GRANOLA | easy pantry staple

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

When camping, I like to enjoy mine with yoghurt (I love coconut yoghurt) and chopped fresh fruit, it’s ready in two minutes!

This granola is full 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 favourite is still dried berries such as cranberries or if i am feeling SUPER fancy then blueberries. They just give that delicious chewy and tangy pop of flavour.

You can add any nuts and seeds that 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 with oats and add any different spices you might like too to jazz it up a bit – get experimental (WILD – hahah!).

SO many options. Here is my current favourite version…

I hope you love it as much as I do!

x Harry

Makes: Approx. 5 cups

Prep time: 5 minutes

Cook time: 20 minutes

Difficulty: Very easy

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. )

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

1 teaspoon each cinnamon and 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!)

Preheat 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 two 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 your granola has cooled, store in an airtight container or jar in a cool, dry place for up to three weeks.

*Note: the fresher the better to keep the delicious crunch!

COOKS NOTES

GENERAL:

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

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

SERVING IDEAS:

• 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.