I love buckwheat because it is not a grain. Despite the name buck “wheat”, it is not related to wheat at all, but is actually considered a seed. When cooked however, this seed acts very much like a grain, so it’s perfect if you are avoiding grains but want that feel. For this granola recipe we will be using raw buckwheat which is greenish in color. Sometimes you will see roasted buckwheat sold, also known as kasha, and is browner in color. Since we will be roasting everything together, we want to make sure we start with all raw ingredients.
After discovering how easy it is to make granola at home years ago, I have not looked back to the store-bought alternatives. They really don’t compare. Usually loaded with sugar, grains, and dried fruits, store-bought granola is anything but nutritious in my mind. My favorite part of granola has always been the nuts and seeds they throw in anyway, so why not make my own with plenty of it? This granola is all nuts and seeds, and after toasted has a wonderful crunchy texture and flavor. I have not sweetened it because paired with fruit, it simply does not need it. Adding ground cinnamon, turmeric, and ginger along side naturally sweetened coconut oil and a touch of sea salt does the trick.
The list of nuts and seeds is extensive. I always have a large stock of different choices in my cupboard. If you only have a few different kinds, experiment replacing for your own unique combination. You do not have to match my measurements exactly here either; feel it out for yourself. Once you find what works for you, it will be easy to replicate as often as you need to.
This recipe will make about a quart of granola. I go through it quick enough, but if you don’t, it lasts for a long time. My favorite use is on top coconut yogurt with seasonal fruit or roasted veggies (like squash, sweet potato, or beets). It is also great sprinkled over homemade ice cream, served with some of your favorite nut milk as a cereal alternative, or just as a snack throughout the day. Need even more inspiration? Check out my Instagram account for how exactly I like to indulge. My latest obsession? Roasted butternut squash and sliced blueberries:
So without further ado, let us begin.
You Will Need
3/4 c. raw buckwheat
1/3 c. chopped raw almonds
1/3 c. chopped raw walnuts
1/4 c. chopped raw Brazil nuts
1/4 c. raw sunflower seeds
1/4 c. raw pumpkin seeds
2 T chia seeds
1/4 c. raw, unsweetened coconut flakes (added at the end)
3 T coconut oil
1/4 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1/4 tsp ground ginger
few cranks from your black pepper grinder
pinch of sea salt
What to Do
1. Preheat oven to 325°.
2. Chop all the nuts into nice small pieces.
3. In a medium sized mixing bowl, combine buckwheat, chopped almonds, walnuts, Brazil nuts, sunflower seeds, pumpkin seeds, chia seeds, cinnamon, turmeric, ginger, pepper, sea salt, and vanilla. Mix well. Smell it and see if it needs more of any of the spices and add accordingly.
4. Add in your coconut oil, ideally solidified, and mix to incorporate using the back of a spoon to press and mix the coconut oil with the rest of your ingredients. You will not be adding the coconut flakes right away, they will burn.
5. Spread your granola mixture onto a large baking sheet and bake in preheated oven for about 12 minutes, stirring half way through.
6. Remove from oven, add coconut flakes and cook until golden, about 3 more minutes.
7. Remove from oven and allow to cool. Store in a sealed mason jar or granola container on your counter. Can also be refrigerated if you prefer.