BUCKWHEAT GRANOLA

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Having variety of breakfast is sometimes difficult to achieve. And again, preparation is the key, especially when we do not have much time in the morning to prepare delicious and healthy meal. One of the main thing I like about granola is its convenience as you can make big batch, store it in an air tight container and have it when you need it as breakfast or snack.

Makes 8 cups (adapted from here)

INGREDIENTS 

  • 3 cups rolled oats (gluten-free)
  • 1 cup buckwheat
  • 1 ½ cups coconut flakes
  • 1 cup hazelnuts (or other nuts)
  • ¼ cup chia seeds
  • ½ tsp pink Himalayan salt
  • 3 tsp cinnamon
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract

 

METHOD

Preheat oven to 175°C and prepare baking tray lined with parchment paper.

In a large bowl mix all dry ingredients. You can chop nuts if you like.

Melt coconut oil in a small saucepan. Then add maple syrup, vanilla and stir well.

Pour wet mixture into dry mix and stir so all is mixed well. Transfer onto baking tray and press firmly with the back of a spatula to ensure that the mixture is compact.

Bake for 15-20 minutes. Remove from oven, stir granola and place back in the oven to bake for further 10-15 minutes stirring every 3-4 minutes. When nicely brown, remove from the oven and let it cool in the side.

Store in air tight container or jar. Serve for breakfast or as a snack with coconut yoghurt! Delicious!

 

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