This granola is rich in seeds that provide amazing nutrients such as magnesium, zinc, vitamin E and omega-3 fatty acids. Buckwheat is completely gluten-free and a great tasting alternative to the many gluten-containing grains. If you want to add the raw cacao powder, you’re adding a hit of iron, magnesium and a good dose of antioxidants – specifically flavonoids called flavanols, known to be anti-inflammatory and strengthen our cardiovascular system.
Makes ~12 servings.
- 2 cups buckwheat groats, soaked for 10min-1hr and rinsed
- 1 cups dried cranberries (or dried tart cherries), soaked for 10min-1hr and rinsed
- 1 cup old fashioned rolled oats or quinoa or rice flakes (optional)
- ½ cup chia seeds
- ½ cup hemp seeds
- ½ cup pumpkin seeds
- ½ cup sesame seeds
- ½ cup sunflower seeds
- 2 tsp cinnamon
- ½ tsp sea salt
- ¼ cup honey
- ¼ cup coconut oil
- ¼ cup raw cacao (optional)
- 3 Tbsp maple syrup
- 3 Tbsp all-natural almond butter (only use 1 Tbsp if using cacao)
- Preheat oven to 300.
- In a large bowl, combine buckwheat, dried cranberries or cherries, oats if using, all the seeds, cinnamon and salt.
- In a small saucepan, heat the maple syrup, almond butter, honey, cacao if using and oil until completely melted and smooth.
- Add the wet ingredients to the dry and mix well.
- Spread onto a parchment paper lined baking sheet.
- Bake for 15 minutes, then move the granola around and put back in for another 15-20 minutes.
- Keeps refrigerated for up to 2-3 weeks.
- Serve with unsweetened coconut or almond milk and fresh fruit if desired.