This gluten free buckwheat granola is wildly crunchy, brimming with vanilla, cinnamon and kissed with maple syrup. Breakfast just got better friend!
Preheat oven to 350°F
Lightly oil a baking sheet or line with a silicone baking mat (caring for the planet - YAY you!)
In large bowl, mix together oats, buckwheat, pumpkin seeds, cinnamon, turmeric, and salt. Set aside.
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.
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.
Spread the granola out evenly on your baking sheet.
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.
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.
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