Buckwheat Granola
I make this granola recipe on repeat. I created it a few years ago and it’s the only recipe I’ve been making since!
This makes a BIG batch and it stays fresh and crunchy in a large container for over a month, if it lasts that long! It’s perfect for on top of a bowl of yogurt or cottage cheese, sprinkled on top of pancakes or even as a bowl of cereal with some almond milk!
Prep Time: 20 minutes
Cooking Time: 45 minutes
Serves: approximately 60
Serving Size: 1/4 cup
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2 TBSP olive oil
4 TBSP virgin coconut oil
1/2 cup pure maple syrup
1/2 cup coconut sugar
1/2 cup almond butter
1 TBSP pure vanilla extract
1/2 cup egg whites
2 cups buckwheat groats
2 cups rolled oats
1 cup hemp hearts (shelled hemp seeds)
1 cup pumpkin seeds
2 cups unsweetened flaked coconut
1/2 cup ground flaxmeal
1 tsp fine sea salt
1 tbsp cinnamon
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Preheat oven to 325 degrees.
Melt together the olive oil, coconut oil, maple syrup, coconut sugar, and almond butter in a sauce pan or microwave safe bowl. Add in the vanilla and egg whites till smooth.
In a large bowl, mix together the remaining dry ingredients.
Add the wet ingredients to the dry ingredients until well mixed.
Put a piece of parchment paper on top of a large sheet pan, then spread and press down the granola in an even layer on top.
Bake for about 25-30 minutes, then stir by flipping over large pieces, and bake for another 10-15 minutes until deeply golden.
Let cool completely, break into pieces, store in an airtight container.
Note: This makes 15 cups after baking. ½ cup is 1 serving. This is a large batch of granola, feel free to cut in half. I store mine in air tight container in the pantry. But if you don’t think you will eat yours fast as we eat ours, you could also store in the refrigerator.
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Calories - 118
Carbs - 11.6g
Protein - 3.5g
Fat - 6.4g
Fiber - 1.5g
If you try this recipe, I’d love to hear how it turned out or what swaps you used!
