Buckwheat Breakfast Granola

Buckwheat breakfast granola! 🌈 Hearty, radiant, crunchy, and versatile, this lightly sweetened breakfast granola is packed with healthy fats, nourishing nutrients, fibre, and protein. It’s also soooo easy to make! The perfect topping to sprinkle on morning smoothie bowls, served in a bowl with cold nut milk, or snack on straight from the jar.

RECIPE

I N G R E D I E N T S

DRY
2 cups rolled oats
1 cup buckwheat groats
1 cup shredded or flaked coconut
1/2 cup roughly chopped nuts (I used almonds)
1/2 cup pumpkin or sunflower seeds
1/4 cup chia seeds
1/4 cup dried berries
1/2 tsp sea salt
1 tsp vanilla

WET
1 extra ripe banana, mashed
1/3 cup maple syrup
1/3 cup runny nut butter (I used organic peanut butter)

M E T H O D

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Mix all dry ingredients together in one bowl. Mix all wet ingredients together in another bowl. Combine the two and mix until a damp, sticky mixture forms. Spread the mixture evenly across your baking sheet, then bake for 20 minutes. Flip granola, then bake for another 20 minutes. Take out, or continue to bake in 5 minute intervals until desired crunchiness is achieved. Store in a glass mason jar with lid.