Making homemade granola is super easy, quick and much lower in sugar and carbs than store bought. A buckwheat base adds a nutty crunch and pairs perfectly with the seeds and coconut flakes.
Served as a traditional breakfast food, this granola also makes a great topping over fresh fruit or even mixed in with a regular crumble topping for pudding.
Add pumpkin spice in the autumn for a seasonal twist. Healthy fat, protein and a satisfying crunch all in one bowl.
Toasted buckwheat can be eaten right out of the bag. Nutty and crunchy, it is neither a grain nor a seed but a pseudocereal. It’s a lower carbohydrate alternative to a grain or wheat, it’s gluten free, high in minerals, fibre, protein and antioxidants. Buckwheat is excellent for gut health and could help in controlling blood sugar.
Homemade Buckwheat Granola Recipe
Served as a traditional breakfast food, this granola also makes a great topping over fresh fruit or even mixed in with a regular crumble topping for pudding
12
servings10
minutes30
minutes172
kcalIngredients
260 g toasted buckwheat
55 g raw jumbo oats
80 g pumpkin seeds
75 g shelled sunflower seeds
40 g toasted coconut flakes
30 g chia seeds
35 g ground flax seeds
12 g powdered cinnamon
2 large egg whites
2 tbsp liquid sweetener
Directions
- Preheat oven to 140c fan/150c regular
- Combine all dry ingredients in a large bowl
- Combine egg whites and sweetener in a small bowl and mix well but not beaten
- Combine wet into dry together and mix well; let it sit a few minutes
- Line two baking trays with parchment paper, spread out the granola evenly to about half an inch thick
- Bake in a preheated oven for 30 minutes, and cool completely before storing in a sealable container like a large Kilner jar
Notes
- I like extra pumpkin seeds.
- I used Sainsbury’s Toasted and Tender Buckwheat
- Flahavan’s Jumbo Oats
- + Bulk Zero cal “Maple Syrup”
