If you’re looking for a yummy granola to kick-start your day — a granola without refined sugar and a lot of unhealthy fats or added ingredients that you can’t pronounce, then you’ll love the chewy texture and nutty flavor of this crunchy cereal that’s terrifically satisfying.
I love my morning oatmeal but it’s nice to switch it up once in a while and still walk away feeling satisfied.
In this recipe I’ve put together a tasty combination of flavors. I used: Buckwheat Groats which are the fruit seeds of the buckwheat plant that have a mild flavor, but when toasted or roasted, have a crunchy, delightfully intense flavor; Oat Groats which are the “whole oat” — the hulled grain, which still includes the germ, bran, and endosperm which are all excellent nutrition for you. And then some Rolled Oats which are actually oat groats that have been flattened out, lightly toasted and then removed from their outer shell. Along with the nuts and seeds the texture combination and nutritional benefits can’t be beat. I think this granola is exceptionally delicious! I’ve shared it with friends and family who say it tastes great, and I think you’ll enjoy it too.
Prep time: 10 minutes Cook time: 40 minutes Total time 50 min
Makes: 9 cups
- oat groats, whole/uncooked/raw, rinsed and drained; 2 cups
- buckwheat groats, uncooked/raw ; 1½ cup
- old-fashioned – thick rolled oats; 1 cup
- almonds, slivered; ½ cup
- chia seeds; ¼ cup
- hemp seeds; ¼ cup
- sunflower seeds; ¼ cup
- ground cinnamon; 3 teaspoons
- fine grain sea salt, ¼ teaspoon or to taste
- coconut oil, melted; 2 tablespoons
- pure maple syrup; ¼ cup
- pure vanilla extract; 2 teaspoons
- almond butter, creamy, unsalted (or your favorite seed or nut butter); ¾ cup
- raisins, chopped; 1 cup
Preheat oven to 300 degrees
In a large bowl, stir together the oat groats, buckwheat groats, rolled oats, almonds, chia seeds, hemp seeds, sunflower seeds, cinnamon, and salt. Melt the coconut oil. Add the maple syrup and vanilla to the oil and stir into the grain mixture and toss to evenly coat. Set the bowl aside to use later.
Line a large rimmed baking sheet with parchment paper and spread the grain mixture evenly across the pan. Bake for 40 minutes. Every 10 minutes use a spatula to stir the mixture and return to oven to continue baking. Watch for the granola to turn a golden brown. Also go by scent. You are looking for a warm, toasted smell. Don’t go by texture because the granola will not be crisp and crunchy until it has completely cooled. If you go by texture you’ll end up with burnt granola. Be careful.
At the end of toasting, add nut butter and raisins to the large bowl. Remove pan from oven, transfer the hot mixture of grains to the bowl and mix with nut butter and raisins. Let the mixture cool completely.
Store granola in an airtight glass container in the refrigerator or freezer to maintain its crunchiness. It can last for several weeks … but it’s so good, it won’t be long before you’re at the bottom of the jar!
Ways to serve your groat granola cereal (try to say that fast three times!):
- Nice and simple: serve 1/2 cup granola with some soy or almond milk.
- Overnight soak: take ½ cup cereal, add ½ cup soy or almond milk and let sit overnight for at least 8 hours. Warm in the microwave then add a banana or one cup of berries, or a chopped apple.
- Use as a crunchy topping: sprinkle a couple of tablespoons on your serving of regular or steel-cut oatmeal on a serving of non-dairy yogurt or on top of a thick smoothie.
- On-the go: pack it for a breakfast on-the-go, an afternoon snack or simply enjoy a handful right out of the jar!
Please let me know how you like it and what variations you might try.