7 ingredients, 30 mins, serves 8
¾ cup buckwheat groats
¼ cup sunflower seeds
¼ cup cashews
½ tsp cinnamon
½ tsp ginger
2 tsp coconut oil
2 tsp maple syrup
Preheat oven to 160°C.
Place all of the dry ingredients in a large mixing bowl. Stir so that the spices are evenly distributed.
Add oil and syrup and mix well using your fingers so that the nuts and seeds are coated.
Line a baking sheet with greaseproof paper and spread the granola evenly in a thin layer.
Bake for 10 – 15 mins (depending on your oven) until golden.
Once cooled keeps in an airtight container for up to a month so scale up the recipe if you want to batch bake and store for easy midweek breakfasts.
Don’t like cashews? Hazelnut or pecans are great too.
If nuts aren’t your thing substitute for pumpkin or other seeds.
You can switch the coconut oil for softened butter and the maple syrup for honey depending on personal preference.
Cacao nibs are a great addition. Mix in ¼ cup after cooking.
I love this dumped in a bowl with yoghurt and fresh or dried fruit for breakfast but it layers up really prettily in glasses for an easy dessert.