I have yet to meet someone who dislikes granola. It’s sweetness and crunchy texture make it impossible to resist. Granola is simple to make and the best part is that you can literally add in whatever nuts, grains and flavorings that you want. My family love this so much that I have taken to hiding it from them as I can’t make enough to satisfy their insatiable appetite. I know sharing is caring but when it comes to granola the rules are out. This should make enough for a good few breakfasts though if you are anything like me most of it will probably be eaten fresh from the oven and won’t even make it into the jar! Its sweet and warming ginger flavour is just what I need on a cold morning. This a superfood not just for its ability to put me in a good mood in the morning but also because it contains a host of nourishing ingredients including oats, almonds and buckwheat!
Names can be deceiving as buckwheat is not related to wheat and naturally gluten free. In fact it’s not even a grain but a fruit seed that is related to rhubarb. These little seeds contain lignans one of which called enterolactone is believed to protect against heart disease as well as hormone related cancers such as breast cancer.
- 2 cups gluten free oats
- ¾ cup buckwheat groats
- 1 + ¼ cup mixed nuts
- 5 tbsp sunflower seeds
- 3 tsp ground ginger
- 1 tbsp coconut oil melted
- ½ cup maple syrup or honey
- 2 tbsp coconut sugar (optional)
- Place the oats, buckwheat, nuts, almonds, seeds, ginger and coconut sugar if using in a large bowl.
- In a small saucepan gently heat the coconut oil and maple syrup until the oil is runny.
- Pour the heated oil and maple syrup into the bowl with the dry ingredients and mix well.
- Transfer to a baking tray and speared evenly.
- Bake for 25-35 minutes stirring frequently.
- Remove from the oven and allow to cool.
- Serve with coconut yoghurt, almond milk or just straight from the oven.