Savor the natural goodness of our Maple Buckwheat Granola recipe. A delightful blend of maple sweetness and nutty buckwheat, creating a wholesome and irresistible breakfast treat. Start your day right!
Preparation
10
min
Cooking
25
min
Portion
12
Ingredients
- 375 ml (1 ½ cups) old-fashioned oat flakes (large flakes, choose certified gluten-free if necessary)
- 125 ml (½ cup) roasted buckwheat (kasha, see note)
- 125 ml (½ cup) mixed nuts of your choice, coarsely crushed (we used pecans and cashews in this version)
- 80 ml (⅓ cup) maple syrup
- 60 ml (¼ cup) ground flax seeds
- 45 ml (3 tbsp) chia seeds
- 45 ml (3 tbsp) crunchy peanut butter, natural
- 5 ml (1 tsp) ground cinnamon
- 1 pinch of salt
- 80 ml (⅓ cup) dried cranberries, halved
Note: If you don't have kasha, simply dry-roast the white buckwheat grains in a pan over medium-high heat, without adding any fat, until the grains are well toasted.
For a low FODMAP version, avoid cashews, pistachios and the dried cranberries from the recipe.
Preparation
- Preheat the oven to 325°F (160°C).
- In a large bowl, mix all ingredients (except cranberries) until well mixed.
- Spread mixture evenly on a non-stick baking sheet.
- Bake for 25 to 30 minutes or until nuts are toasted, stirring granola once or twice during cooking.
- Remove from the oven, add cranberries and cool before serving.
Notes
Can be stored up to one month in an airtight container at room temperature.
Registered Dietitian Nutritionist in Halifax, Nova Scotia
