If there’s one thing better than breakfast, it’s snacking, and this recipe falls into both categories. Can life get any better than that?
I’ve made this granola three times in the past week and a half, because it is just that good. Whether you use sprouted buckwheat or just raw buckwheat groats, it will turn out perfect either way.
If using sprouted buckwheat that is still wet when added to the recipe, the cook time will vary slightly as more moisture will need to be drawn out.
With a number of high iron foods (oats, buckwheat, peanut butter) in this recipe, it’s a great way to start the day and get your energy levels up. If you’re not a fan of peanut butter, try swapping it out for almond butter or sunflower seed butter.
This recipe can be enjoyed on its own, or with milk or yogurt, topped with fresh fruit. It would even be delicious on ice cream. Use your imagination, don’t limit yourself when it comes to how to eat granola.
- 1 cup Oats gluten free if necessary
- 1 cup Raw Buckwheat Groats
- 1 ripe Banana
- ½ cup unsweetened Coconut
- ½ cup good quality Dark Chocolate cut into chunks
- ¼ cup Peanut Butter just peanuts, no added sugar or salt
- ¼ cup Honey can substitute maple syrup or agave
- ⅛ cup Coconut Oil
- 1 ½ tsp Cinnamon
- 1 tsp Vanilla
- ¼ tsp Sea Salt
Heat your oven to 350°F.
Add all of the dry ingredients in a large mixing bowl and stir.
Melt coconut oil in a pan on the stove. Add all wet ingredients to a blender and blend until smooth.
Add the wet to the dry and mix thoroughly.
Pour onto a baking sheet lined with parchment paper and bake for 25-30 minutes. Stir half way through baking.
Store in a sealed container once cooled.
Yields 4 cups