A recipe for healthy granola – naturally sweetened with maple syrup and made with hearty buckwheat groats for added protein.
- 5 cups old fashion oats
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup buckwheat groats
- 1 cup chopped nuts (I like a mix of almonds and pecans)
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1 teaspoon almond extract (optional)
- 1/3 cup unsweetened coconut flakes
Preheat oven to 350°. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mix together the oats, buckwheat groats, cinnamon, salt and nuts. Then stir in olive oil, maple syrup and almond extract until all the dry ingredients are coated evenly. Spread evenly in prepared baking sheet. Bake for 15 minutes, then remove from oven to stir, sprinkle coconut flakes on top and then bake for another 10. Don’t worry if the granola doesn’t look especially crispy yet – it’ll crisp up as it cools. Let granola cool on pan without stirring – this helps create more big, tasty oat clusters.
Store in airtight container. Enjoy with yogurt, milk, as a smoothie topping or with warm applesauce for a healthy apple crisp alternative.
Do not stir in the coconut flakes at the beginning with the other dry ingredients – if they bake for the full 25 minutes, they’ll burn.
Buckwheat Groats: You can find them in most bulk food sections, but I like to use Bob’s Red Mill Buckwheat Groats.
Keywords: granola, naturally sweetened, cereal, breakfast, healthy granola, gluten free, buckwheat groats