Many years ago, breakfast was something I just didn’t eat. To be honest I had a very unhealthy attitude towards food. I told myself if I skipped breakfast, that I would lose weight. Oh, boy was I wrong. For me now, a filling and nutritious breakfast are so important to refuel the body. This granola ticks all boxes, it is packed with delicious ingredients, and not overly sweet.
It is never a chore to make a batch of granola, I also know that I am in control of the sugar content. Like muesli, granola is often packaged as a healthy option. Only when you check the label you discover that a lot of them contain quite a high sugar ratio.
Chocolate and orange is a classic combination, which I love. Again, I have used buckwheat groats as in my recipe for Buckwheat Groats & Maple Granola. for the added nutritional value. Plus the fact I love the crunch they add. The whole oats and buckwheat, are loaded with fibre, protein, and contain vitamins and minerals such as folate, iron, and magnesium. All that and it tastes pretty darn good.
- 3 cups gluten-free oats
- 1 1/2 cups buckwheat groats
- 2 tsp vanilla extract
- 2 Tbsp cacao powder
- 1/2 cup of tahini
- 1/2 cup of maple syrup
- 1/4 cup of coconut oil
- zest of 1 orange
- 2 Tbsp orange juice
- 1/4 cup of dried cranberries
- 1/4 cup of dried apricots
- 1/4 cup cacao nibs
- pinch of sea salt
- 3/4 cups coconut flakes
Preheat the oven to 180C and line a large tin with baking parchment. Mix the wheat and the buckwheat together and place it on the tray.
Place in the oven for around 10-12 minutes. Keep a watch as they can burn very quickly.
In a bowl whisk together the tahini, maple syrup,vanilla extract, orange zest and juice. Add to this the cacao powder and salt. Once mixed this will form a thick chocolate syrup.
Stir in the oats and buckwheat, plus all the remaining dry ingredients apart from the cacao nibs. Make sure everything is well coated.
Spread out onto the baking tray and pop into the oven. Bake for 25 minutes.
Remove from the oven and stir in the cacao nibs. Leave on the tray until cool, then break it up and transfer to a sealed jar.
I love this as a cereal, sprinkled over fresh fruit or even add to a crumble mix. If you are gluten-free, and not vegan use any baking chocolate chips you want.