A little while ago I was craving granola.
But I wanted a gluten free and relatively healthy one as it just makes me feel way better.
With a couple of ingredients I had lying in the pantry I made this granola and it’s been my go-to ever since. It’s crunchy, nutty and a little sweet.
I love having this with a smoothiebowl, soy yoghurt or (my latest obsession) chia pudding, homemade chia jam and peanut butter.
– 1 3/4 cup buckwheat flakes
– 2 tbsp flaxseed
– 3 tbsp sunflower seeds
– 2 tbsp buckwheat groats
– 1/2 cup almonds
– 4 tbsp coconut oil
– 1-2 tbsp maple syrup
Preheat the oven to 180 C.
Cut the almonds width wise so you have small circular pieces. You’ll get about 4 pieces out of an almond. They have to be a little thick so as to add crunch to the granola.
Combine all the dry ingredients and mix them well.
In a separate bowl, melt the coconut oil and mix in the maple syrup.
Stir the wet mix through the dry mixture and make sure everything is covered in oil/maple syrup.
Line a baking tray and spread the mixture out.
Bake in the oven for around 20 minutes. You can flip the mixture halfway through to make sure everything is evenly coated. Keep a good eye on the tray while it’s in the oven. You don’t want it to get too brown because it will continue to brown a little after you’ve taken it out of the oven.
Once you’ve taken the granola out, let it cool completely.
Serve with nicecream, a smoothiebowl, plant based yoghurt or chia pudding.
Keep it in an airtight container or maison jar.
Let me know in the comments below if you try this recipe and please tell me how you serve it.