Coconut, Cinnamon, Buckwheat Granola

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I love this granola because it is so yummy as a snack, or for breakfast or to sprinkle on top of pancakes, porridge or a smoothie bowl. Make a big batch and store it in an airtight container or glass jars.

Further Food Nutritionist Commentary:

There is no reason why anyone can't make their own granola. Not only is it super easy to make, but you also control how much extra sugar goes in (or none at all!). This particular recipe has some surprising ingredients like ginger and sunflower seeds. Ginger adds a pleasant aroma and hint of spice, whereas the sunflower seeds contribute unsaturated fatty acids and an important fat soluble vitamin, vitamin E. Also, by using buckwheat as the base, each serving packs in 9g of protein!

By Katie Bishop, MS, Nutritionist

Coconut, Cinnamon, Buckwheat Granola

  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Servings: 8

Ingredients

1 cup buckwheat
1 cup almonds (chopped)
1/2 cup sunflower seeds
1 tablespoon lemon juice
1/4 cup sesame seeds
1/4 cup chia seeds
1/2 cup dried cranberries
1/2 cup flaked coconut
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup rice malt syrup
2 tablespoons melted coconut oil

Instructions

1. Place the buckwheat, sunflower seeds, almonds and the lemon juice in a bowl with water to cover. Soak for 8 hours or overnight.
2. Preheat the oven to 150C or 300F.
3. Drain and rinse the buckwheat mix well. Place the mixture into a bowl, along with the sesame seeds, chia seeds, dried cranberries, coconut, ginger and cinnamon and combine well. Add the rice malt syrup and the coconut oil combining well.
4. Spread the mixture onto a large oven tray lined with baking paper. Bake for 45-50 minutes, stirring half way.
5. When golden and crisp allow to cool on the tray for 5 minutes, before breaking into pieces.
6. Store in an airtight container in the pantry.

1. Place the buckwheat, sunflower seeds, almonds and the lemon juice in a bowl with water to cover. Soak for 8 hours or overnight. 2. Preheat the oven to 150C or 300F. 3. Drain and rinse the buckwheat mix well. Place the mixture into a bowl, along with the sesame seeds, chia seeds, dried cranberries, coconut, ginger and cinnamon and combine well. Add the rice malt syrup and the coconut oil combining well. 4. Spread the mixture onto a large oven tray lined with baking paper. Bake for 45-50 minutes, stirring half way. 5. When golden and crisp allow to cool on the tray for 5 minutes, before breaking into pieces. 6. Store in an airtight container in the pantry.

Nutrition Information

Per Serving:  Calories: 346; Total Fat: 25g; Saturated Fat: 8g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 5mg; Potassium: 301mg; Carbohydrate: 29g; Fiber: 9g; Sugar: 7g; Protein: 9g
Nutrition Bonus:  Iron: 14%; Calcium: 13%

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One thought on “Coconut, Cinnamon, Buckwheat Granola

  1. Hannah Bornstein

    I love the cinnamon and ginger flavors in this recipe! I used walnuts instead of almonds, and maple syrup instead of rice malt syrup and it is so yummy! It adds great texture to smoothie bowls, or is a perfect treat with a little almond milk and fresh berries. Thanks for sharing!

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