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.
