Buckwheat Groats & Maple Granola

Breakfast is something I always make time for, my body needs something to satisfy my rumbling stomach until lunchtime. Also, I want something that I know is good for my health. Having tried many kinds of gluten-free cereals, I find them either too sweet, bland but most of all really expensive. Knowing what goes into my cereal is also important to me. By making granola, I can combine ingredients that cater to my taste.

Making your own is such an easy thing to do. No need for a plethora of fancy blenders, mixers or juicers, just a big bowl & spoon. It is lovely served with yogurt and berries, or as a topping to a bowl of fruit salad. A small container of this fabulous cereal also is great tucked into your bag, ready to nibble on when your energy levels are flagging. Combined with a banana it does give you a lift

It really is a pick & mix cereal to make, with plentiful combinations to experiment with. I have recently started adding buckwheat groats to my rolled oats. Apart from the additional fibre they add, buckwheat groats provide a good source of protein and iron. Great news for a vegan makes this a great reason to include them

In my opinion, no store-bought granolas compete with the homemade version. Also, you are in charge of what goes into your own.

195g rolled oats (gf if needed)
225g organic buckwheat groats
3/4 tsp fine salt
6 tbsp rapeseed oil
50g mixed seeds such as chia, flaxseed, sunflower and pumpkin seeds
70g almonds and walnuts mixed
75g pitted dates and dry fruit such as sultanas and dried apricots
20g organic banana chips
3 tsp vanilla extract
3 tbsp maple syrup


Heat the oven to 160C and line a rimmed baking tray with parchment paper. Mix all of the dry ingredients together in a large bowl with the exception of the nuts, dates and dried fruit.

Then add the maple syrup, rapeseed oil, and vanilla extract, stir with a large spoon making sure all the dry ingredients are thoroughly combined and coated.

Spread the granola mixture evenly out onto the prepared baking tin. Cook on the middle shelf in the oven for 10 minutes. Then remove the tray from the oven and toss with a spatula, pressing down on the oats mixture to encourage nuggets to form.g on tray
Bake for another 10 minutes then remove once more and toss in the nuts and dried fruits. Return to the oven and cook for a further 20 minutes, until golden and toasted.



Leave to one side until completely cool then break it and store in an airtight container for up to two weeks. When using buckwheat from granola and oats sometimes it is harder to get nuggets of granola to form, but to be honest I am not bothered about that. When pressing down sometimes it works more than others. Either way, it is totally delicious and full of goodness.



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