You walk downstairs to a quiet, clean kitchen, filled with early morning sunlight. Magically your toddler’s still snoozing so you feel like you’re at a spa. On the counter is a mason jar filled to the brim with last night’s crunchy, golden, creation: homemade buckwheat granola spiked with vanilla, cinnamon and pumpkin seeds. You sip a mug of hot genmaicha green tea and tuck in to a bowl of granola greatness splashed with freshly made hemp milk. Whatever else happens today—at least it STARTED THIS WAY!
Golden Buckwheat Granola {Crunchy, Low Sugar, High Flavor}
This gluten free buckwheat granola is wildly crunchy, brimming with vanilla, cinnamon and kissed with maple syrup. Breakfast just got better friend!
Ingredients
- 2 cups old fashioned rolled oats I use Bob'd Red Mill gluten free
- 1 1/2 cups buckwheat groats
- 3/4 cup shelled pumpkin seeds or pepitas sub shelled sunflower seeds or nuts of choice
- 1 tablespoon ground cinnamon I like ceylon cinnamon
- 2 teaspoons ground turmeric
- 1 teaspoon kosher salt or sea salt
- 1/3 cup coconut oil, melted sub olive oil if preferred
- 1/3 cup maple syrup OR agave
- 2 teaspoons pure vanilla extract optional or sub 1/2 teaspoon almond extract
- 1 cup dried white mulberries (these add the best crunch!) sub goji berries OR golden berries OR coconut
Instructions
Prep
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Preheat oven to 350°F
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Lightly oil a baking sheet or line with a silicone baking mat (caring for the planet – YAY you!)
Mix Dry Ingredients
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In large bowl, mix together oats, buckwheat, pumpkin seeds, cinnamon, turmeric, and salt. Set aside.
Mix Wet Ingredients
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Place coconut oil, maple syrup, and vanilla in small saucepan. Bring mixture to a simmer over medium heat, whisking often to prevent sugar from burning. Simmer for about two minutes, until mixture is fully combined. Remove from heat.
Toss to Coat
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Pour the warm coconut oil mixture over the oat mixture and toss to evenly coat all the oats, groats and seeds, using a spatula or large wooden spoon.
Bake
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Spread the granola out evenly on your baking sheet.
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Bake for 20 minutes, then sprinkle mulberries over the granola and give it all a good stir to ensure everything browns evenly. Bake for another 10 minutes.
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Remove from oven and let granola cool, then enjoy as much as you want (you made it!) before storing in an air tight container, like a mason jar, at room temperature for 2 weeks, or freeze for one month.
WARNING
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Sharing GOLDEN GRANOLA can get kinda intense! Friends will start craving that craaaazzaaay-crunch and may stop by unannounced for breakfast. They'll wanna know where all that crunchy-crunch comes from! Psssst … it's the buckwheat groats and don't call them grains, grain but a seed. A super crunchy, delicious AND nutritious addition to make granola extra great! I mean … is there anything more cozy-delicious than a mason jar filled with homemade granola? #greatgranola
