Granola is possibly one of my favourite breakfasts ever! I love the toasty flavour and the crunchy texture. This recipe is a twist on your traditional granola adding buckwheat for an extra crunch so read on to see how to make a healthy oat buckwheat granola. It’s been a few weeks since I have posted a recipe but have been more active on Instagram, as it’s much quicker to to take photos of what I cook vs writing a blog post about it:). So if you want to see more of me do follow me on Instagram (on the right side of the page there should be a link to my Instagram page).
But, I am back writing and this week is dedicated to possibly my favourite meal of the day..breakfast. I am sure you’ve heard all this before, but skipping breakfast is really not doing us a favour. It delivers vital nutrients that our body needs to be able to last and function through the day…I am sure you’ve got to that stage when coming lunch after a few hours of not eating you feel you could eat furniture if you had to:). I actually I find it difficult to eat the moment I eat so I tend to eat my breakfast as I get to the office. It’s just finding out what works best for you.
So, going back to the recipe for this week…granola..such a wonderful thing and grateful, grateful to the person that has invented (apparently it dates from late 19th century and traces its origins in New York). The mass produced product mainly found on our supermarkets shelves contains fairly hight amounts of sugar and has little nutritional value. So this recipe is a healthier alternative using considerably less sugars (opted for natural sugars) and I have added buckwheat which is a great source of minerals (potassium, calcium, phosphorus, magnesium, zinc, copper, manganese) as well as vitamins (B3, pantothenic acid, B2,B1, B9). Plus is gluten free is well so all good for our coeliac friends. Just need to ensure that the oats are also gluten free! You should definitely try this healthy oat buckwheat granola!
Healthy oat buckwheat granola
Ingredients
2 cups organic rolled oats
1/2 cup organic buckwheat
2 cup of mixed nuts of your choice (I have used brazil nuts, almonds, walnuts and hazelnuts)
½ cup of mixed seeds
½ cup of coconut flakes
3 tbsp of coconut oil
3 tbsp of agave syrup or honey
3 tsp of cinnamon
Step 1
Pre-heat the oven at 180 degrees Celsius. In a pan melt the coconut oil together with the agave syrup or honey. Add the cinnamon and mix. Pour over the dry ingredients and mix with a spoon making sure all of it is coated. It will look like there is not enough liquid but make sure you mix thoroughly.
Step 2
Scatter the oats and nuts mixture in a baking tray and put in the pre-heated oven for 30min making sure you stir it from time to time to ensure it roasts evenly.
Step 3
After 30 min in the oven leave to cool (if you have the patience) and then serve with natural or coconut yogurt, a dash of almond milk to loosen it up and top with pomegranate, bee pollen and a few leaves of mint for a refreshing taste (and that alkalinising effect ).
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