Raw Buckwheat Groats are the perfect gluten free substitution to rolled oats for granola, especially when they are toasted in the oven. Toasting the groats really brings out the delicious nutty flavor of the buckwheat, and when combined with vanilla and cinnamon, it makes a nutritious and yummy snack. This granola is perfect sprinkled on yogurt or used as a breakfast cereal. You can add other nuts or seeds to the granola to make a delicious muesli for oatmeal or porridge! The possibilities are endless with this recipe.
Fills one mason jar
You will need:
1 1/2 cups Raw Buckwheat Groats (Bob’s Red Mill)
1 tbsp hemp seeds
1/4 cup nuts of choice (I used peanuts, use whatever you like!)
1 tbsp melted coconut oil
1 tbsp liquid sweetener of choice
2 tsp vanilla extract
1-2 tsp ground cinnamon (to taste)
Directions:
Preheat your oven to 350F. Place all ingredients in a large bowl and mix until combined. Pour the granola into an oven-safe tray and bake for about 20-25 minutes. Stir the granola every few minutes to ensure the buckwheat groats do not burn. Remove from the oven and store in an airtight container once cooled.
