Buckwheat & Coconut Granola
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 2 tablespoons of olive oil
- 3 tablespoons of brown rice syrup
- 110g buckwheat groats
- 1.7 oz porridge oats
- 20g coconut flakes
- 30g walnuts
- 3 tablespoons of pumpkin seeds
- 3 tablespoons sunflower seeds
- 3 tablespoons dried goji berries
- pinch of flaky sea salt
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Preparation
Step 1
Preheat oven to 130°C fan / 150°C. Line a large rimmed baking tray with parchment paper.
Step 2
Place the oil and brown rice syrup in a small saucepan over medium heat and stir until the mixture has loosened. (If you try to mix the liquid into the granola without heating it first it will not disperse evenly).
Step 3
Place the buckwheat groats, porridge oats, coconut flakes and walnuts in a large bowl. Pour over the oil-brown rice syrup mixture and stir until well coated.
Step 4
Tip the mixture onto the prepared baking tray/ sheet. Bake, removing from the oven to stir at 15 minute intervals to ensure even cooking, until golden brown and crunchy, about 45 minutes. Place baking tray / sheet on a wire rack to cool. If desired, sprinkle a small amount of flaky sea salt over the granola while it is still warm. Once cooled, stir through the pumpkin seeds, sunflower seeds and goji berries.
Step 5
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