Maple Buckwheat Granola

Buckwheat groats are the perfect choice to enjoy a great variation on traditional granola. It’s sweet and crunchy and loaded with fiber. This recipe is highly adaptable to your tastes and ingredients on-hand along with being deeply satisfying and nourishing as a snack or a topping on Dairy-Free Ice Cream or Oatmeal.

Ingredients

2 1/2 cups old-fashioned rolled oats

1 cup buckwheat groats

1 1/2 cups raw nuts and/or seeds (ex: walnuts, pecans, pepitas, sunflower seeds)

1/2 cup unsweetened shredded coconut

1 teaspoon cinnamon

2 teaspoons pumpkin spice seasoning

2/3 cup maple syrup

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

2. In a large bowl combine oats, groats, nuts and seeds, coconut, pumpkin spice seasoning, and cinnamon. Give it a good stir.

3. Measure and stir together the maple syrup and vanilla extract. Pour syrup mixture over the oat mixture mixing well to evenly coat.

4. Spread granola on the prepared baking sheets in an even layer.

5. Place in oven, on two shelves. Bake for 30 minutes (give or take), stirring halfway through the cooking time as well as swapping shelves in the oven to ensure even baking between the two trays of granola. You will know when it’s done when the oats are slightly brown.

6. Let cool thoroughly (at least 30 minutes) before moving it to an airtight container to store at room temperature. Enjoy! I’ve been known to eat through a batch of this granola in just a few days.