Buckwheat & Oats Granola

Buckwheat groats are crunchy, contain all the essential amino acids making them a complete protein source. Buckwheat groats are the hulled seeds of the buckwheat plant. I like to add Buckwheat groats along with oats to my homemade granola for extra crunch and nutrition. Bob’s Red Mill is my source for Buckwheat groats and my preferred thick rolled oats. This recipe is low in sugar and oil and provides the perfect crunch on top of a bowl of berries and yogurt.

1 1/2 cups of Oats (old fashioned, rolled oats NOT quick or instant)

1 1/2 cups of Buckwheat groats

3/4 cup of seeds/nuts of choice (I often use Pumpkin seeds)

1/2 cup maple syrup or honey or agave (you need the viscosity of this type of sweetener )

1/4 cup oil of choice

Sprinkle of cinnamon or other spice as desired

OPTIONAL: Dried fruit (add the fruit after baking while the granola is still warm)

Preheat Oven to 325 F. Mix all ingredients together in a large bowl. Spread the mixture evenly onto a large baking sheet with sides. Bake for 25 – 30 minutes (or until fragrant & golden brown). Stir the mixture at the halfway point to ensure even baking.

Let cool completely and place in a sealed container with an air-tight seal. I use a quart size Mason jar.


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