Last weekend, I noticed my granola jar was empty so I decided to make a new batch of my preferred crunchy buckwheat granola with almonds and pumpkin seeds. This is an all-time favorite at our place and it’s always great for a quick breakfast or snack.
For this granola version, I choose to add buckwheat. Although its name suggests otherwise, it is no cereal grain, but a fruit seed related to rhubarb. Naturally gluten-free, it is very nutritious with a high level of protein and minerals. I like its delicate nutty flavor.
I love my granola with some organic full-fat goat or sheep yoghurt that contrasts the sweetness coming from the maple syrup. It is very tasty with full-fat milk, too, and I enjoy adding some fresh fruits like blueberries, banana or apple pieces. Make sure to eat it directly after combining the ingredients so that it will stay nicely crisp. Especially the fragrant coconut flakes (large ones!) and the pumpkin seeds that will puff up in the oven will provide you with a great taste and mouthfeel.
200g whole rolled oats
40g large coconut flakes
30g pumpkin seeds
70ml maple syrup
4 tsp coconut oil
1 tsp vanilla powder
1/4 tsp fine sea salt
Preheat oven at 180°C. In a large bowl combine oats, buckwheat, coconut flakes, pumpkin seeds and salt. Roughly chop almonds and add to the mix. In a small saucepan over low heat, melt coconut oil. Add maple syrup and vanilla powder and whisk to combine. Pour over dry ingredients and stir well to coat.
On a lined baking sheet, spread mixture out in an even layer. Bake in the middle of the oven for 15 minutes. Remove from the oven, stir and place back in the oven to bake for another 15 minutes, stirring every 5 minutes. The granola should be golden brown and fragrant. Let cool off before filling into jars.