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This homemade granola is made with buckwheat groats, oats, nuts, seeds, and spices, and is only lightly sweetened with maple syrup. It’s vegan and refined sugar-free and oh-so-delicious!
Have you tried buckwheat before? Not too many people are familiar with it. The fact that it has the word “wheat” in its name is a bit confusing because it’s the seed of a flowering plant in the knotweed family (related to rhubarb). It’s therefore not a grain at all but considered a “pseudocereal,” a name for seeds from non-grass plants that are prepared and consumed in the same way as grains. Amaranth and quinoa are some other examples of pseudocereals.
Buckwheat is also considered somewhat of a superfood. It is high in protein and fiber, rich in many trace minerals, and is a good source of B vitamins. It also contains relatively few calories and practically no fat and ranks low on the glycaemic index.
So, in summary, it’s nutritious, gluten-free, and adding it to your diet has been shown to benefit blood sugar, heart health, inflammation, and cancer prevention. What’s not to love?
But health benefits aside, what I like about it is the nutty flavor and that toasting the buckwheat “pebbles” adds a nice crunch to my granola. You gotta give this a try!
3 cups (250g) Oats
1 cup (150g) Buckwheat groats
1/3 cup (60g) Sunflower Seeds
1/3 cup (50g) almonds (sliced)
2 tbsps (17g) Flaxseed(meal)
0.5 tsp ground cinnamon
1 tsp salt
0.5 cup Coconut Oil (melted)(or other neutral oil)
0.5 cup Maple Syrup
2 tsps vanilla extract
2 tbsps Almond Butter (optional)
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a large bowl combine the dry ingredients (oats, buckwheat, nuts, seeds, spices).
- Melt the coconut oil in the microwave and then combine it with maple syrup, vanilla extract, and almond butter.
- Pour the mixture over the dry ingredients and stir well until everything is evenly coated. Spread out the granola on the prepared baking sheet in a single layer.
- Bake the granola until browned and crispy, about 30 minutes.
- Let cool thoroughly (at least 30 minutes) and then transfer the granola into a mason jar or airtight container.
Yields: 10-12 servings (approx. 2/3 cup) Calories: 272 Sugar: 8.3 g Sodium: 176 mg Fat: 14.7 g Saturated Fat: 8.6 g Carbohydrates: 31.9 g Fiber: 3.9 g Protein: 5.6 g Cholesterol: 0 mg
I love to sprinkle my granola over some plain Greek yogurt.
In all honesty, I am not sure if you can find buckwheat at any regular supermarket (I should look next time when I am out grocery shopping). I picked up a package of buckwheat at our international market a while back (and it turns out it was a product from overseas!), but I know that Bob’s Red Mill has buckwheat in their line of goods (and they’re having more and more of that at the regular supermarket these days) and I am pretty sure any co-op will have it. I think I want to try buckwheat porridge next during the colder season.
How about you? Are you intrigued?