Crunchy granola with buckwheat and seeds
Every day of the week I start my day with a bowl filled with Greek yoghurt, some granola and blueberries. Most of the times I buy my granola in the supermarket (super granola from Eat Natural is my favorite), but every now and then I like to indulge myself with homemade granola. This recipe for crunchy granola received it’s crunchiness due to the buckwheat, which I love. When making the granola, you’ll have a house filled with lovely aromas. The ideal Sunday feeling!
A little note: the crunchy granola is already pretty sweet, but you can always decide to add a bit of extra honey when eating it with your bowl of yoghurt.
What do you need for around 10 portions of granola?
- 50 grams of buckwheat
- 250 grams of (gluten free) oats
- 20 grams of pumpkin seeds
- 40 grams of sunflower seeds
- a pinch of salt
- 1 teaspoon of cinnamon powder
- 140 grams of coconut oil
- 70 grams of honey
How to make this crunchy granola?
Cook the buckwheat for 10 minutes and preheat the oven to 180 degrees C.
Put a sheet of parchment paper on a baking tray and add the buckwheat, oats, pumpkin seeds and sunflower seeds. Sprinkle some salt and cinnamon powder on top of it.
Take a saucepan and put it on the stove, start melting the coconut oil and add the honey. When the coconut mixture is hot and liquid, turn off the fire. Pour the mixture carefully on the granola and mix together, all the grains and seeds neet to be greased with the coconut oil.
Slide the baking tray in the oven and bake for 18 minutes. Stir the granola a few times while baking to insure crunchy granola on all sides. After, let the granola cool off and store the granola in a preserve jar.