Never heard of it? It’s the name given to granola that’s so good, you can’t stop eating it. And this past week, I FINALLY got back in my kitchen to make some. I feel like I’ve been posting lots of random food I’ve been eating, but not necessarily cooking. I think this recipe thoroughly makes up for that though.
I’ve never actually made granola from scratch before, but I knew buckwheat groats would be part of the recipe. They are naturally GF and can give granola an extra crunch. Adding buckwheat also cuts down on the amount of rolled oats in the recipe, which whether GF or not, I can’t seem to eat too much of without being sorry.
Two other essential ingredients in granola are oil and a sweetener. Coconut oil is the healthiest and provides a lot of flavor. I used shredded coconut as an add-in, so it fit in perfectly! The only nuts I had in the fridge were cashews, but the combination worked really well.
Just mix everything up, going from wet to dry, adding the nuts in last.
Spread out evenly on a baking sheet lined with parchment paper and bake for 40-45 minutes, mixing half way through.
Let it cool completely before transferring to a storage container. This batch didn’t clump together like most granola, so I may try and use half brown rice syrup and half agave for the sweetener in the next batch. Brown rice syrup is thicker, so it may do the job.
I’m also considering cutting down on the amount of oil, from 1/4 cup to 2 tablespoons. As is, it works really well as a cereal and tastes amazing – hippie crack success!! I’ve been showing amazing restraint, only eating 1/3 cup for breakfast, served with about 1/2 cup diced fruit and almond milk.
Coco-Cashew Buckwheat Granola
1 cup buckwheat groats
1 cup rolled oats (GF if necessary)
1 tsp. cinnamon
1/4 cup coconut oil
1/4 cup agave
1 tsp. vanilla
1/2 cup shredded unsweetened coconut
1/2 cup cashews
Preheat oven to 325 degrees. Mix everything together, adding coconut and cashews in last. Spread out on a parchment paper lined baking sheet and bake for 20 minutes. Toss the granola again and return to the oven for another 20-25 minutes until it’s golden brown.
I’m sure I’ll be working on the recipe all summer, so I’ll post another version when it’s ready.