Most store bought granolas and cereals these days contain copious amounts of sugar, often disguised under names we don’t recognise. This is the main reason I stopped eating them, plus it’s a lot cheaper to make your own.
Buckwheat is a great base for this granola as it’s gluten free – actually it’s a fruit seed, related to rhubarb. It’s high in fibre and contains all eight essential amino acids (meaning the body doesn’t naturally produce these amino acids, we have to get them from the foods in our diet).
This granola is really versatile so you can basically add whatever you like (e.g. dried fruit, chopped nuts, cacao nibs, etc) to make it your own.
The granola will keep in a sealed container in the pantry for up to one week.
Buckwheat frypan granola
Makes 3.5 cups
- 1 TBSP coconut oil
- 1 cup buckwheat groats
- 1 cup shredded coconut or desiccated coconut
- 1 cup pumpkin seeds/pepitas
- 1/2 cup chia seeds
- 1 TBSP cinnamon
- 1 TBSP rice malt syrup
- Place a large frypan over medium heat and add coconut oil to melt.
- Add buckwheat groats and cook for 2-3 minutes.
- Add shredded coconut and pumpkin seeds and cook for a further 2 minutes, until they start to turn golden in colour.
- Turn off the heat and stir through chia seeds, cinnamon and rice malt syrup.
- Allow to cool before storing! Enjoy!
- Make sure you keep stirring the granola as it burns easily.
- You can replace rice malt syrup with honey or 100% pure maple syrup.
Enjoy this served with coconut yoghurt or almond milk and topped with fresh fruit – or see below for more inspiration!
How do you enjoy your granola in the morning?