This has got to be one of the most satisfying breakfasts to make – your own homemade crunchy, delicious, nutritious granola with ingredients you love.
The best thing about this recipe is that you can swap and change the fruits and nuts for your own favourites or to make different flavours. The recipe is vegan and gluten free.
This tastes and smells so delicious you may have trouble not going back for a second helping. Enjoy!
- 2 cup buckwheat flakes
- 2 cup rolled oats (gluten free)
- 1/2 cup sunflower seeds (unsalted)
- 1/2 cup of golden linseed (golden flaxseed)
- 1/2 cup of raw sesame seeds (not toasted)
- 1/2 cup Coconut flakes
- 1 1/2 cup of pecan nuts (if you like to add more nuts then use 1/2 cup of each type)
- 2 tsp chia seeds
- 1/4 cup Coconut oil
- 1/4 cup Maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp celtic salt (optional)
- 1/2 cup of dried fruit of choice. I’ve used dates (finely chopped) and dried mulberries in this mix, but you can use raisins, goji, raspberries whatever you like.2 cup of buckwheat flakes
Soak the nuts for at least two hours before making. Soaking nuts makes them easier to digest and releases some of the fat. Ensure they are properly drained before using.
Mix all the dry ingredients together in a dish except fruit.
Add coconut oil, maple syrup and vanilla. Stir into the mix.
Once all mixed together, spread out onto baking parchment paper or a shallow bowl and put into the oven around 190 degrees for around 15 minutes (check to make sure it doesn’t burn). Take out and stir/turn over and then put back in for 5 – 10 mins until slightly toasted.
Let it cool. Add fruit. Store in an air-tight cereal or mason jar container. Serve with nut milk or orange juice.
If you like yummy breakfast recipes with a difference check out Naturally Sweetened Cornmeal Porridge. A typical Jamaican way to start the day.