Buckwheat Granola with Nuts and Seeds

The best thing about homemade granola is that we can make it in advance. Buckwheat granola is gluten-free and contains no white sugar, making it an excellent alternative to store-bought granola. Enjoy it for breakfast or dinner, paired with (hot) milk or yogurt, or as a crunchy topping for healthy desserts served in a glass.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 cups Buckwheat flakes

  • 1.5 cups Oat bran, raw

  • 0.75 cups Nuts, hazelnuts

  • 2 spoons Flaxseed

  • 0.5 cups Seeds, pumpkin

  • 0.25 cups Oil, plant, coconut

  • 0.25 cups Syrup, maple

  • 2 spoons Sugar, brown

  • 1 pinch Salt, table

  • 1 teaspoon Spices, cinnamon, ground

  • 3 spoons Peanut butter, smooth

Steps

  1. Preheat the oven to 160 degrees Celsius. Line a baking tray with parchment paper.

  2. In a large bowl, mix buckwheat groats, seeds, rolled oats, and nuts. The nuts can be roughly chopped if desired.

  3. In a small saucepan, combine coconut oil, maple syrup, coconut sugar, cinnamon, and salt. Heat over medium heat until the ingredients melt and combine. Add peanut or almond butter and mix well to create a uniform mixture.

  4. Pour the hot mixture over the dry ingredients and mix thoroughly with a spatula. Spread the mixture evenly on the prepared baking tray. Bake in the preheated oven for 30 minutes, stirring every 10 minutes to ensure even baking.

  5. Once the granola is ready, remove the tray from the oven and let it cool completely. Serve the cooled granola with milk (or yogurt) and fresh fruit.

Nutrition Information (Per 100g)

  • Calories: 498.33 kcal
  • Fat: 37.04 g
    • Saturated Fat: 4 g
  • Carbohydrates: 30.65 g
    • Sugars: 20.25 g
  • Protein: 15.99 g
  • Fiber: 5.86 g