Everyday Buckwheat Granola | Minimalist Baker, https://youtu.be/J-o60RGtGhA
1 1/2 cups raw buckwheat groats (boekwijt grutten)
1 1/2 cups gluten-free rolled oats (or sub all buckwheat groats)
3/4 cup chopped raw nuts or seeds (pecans, cashews, and/or walnuts are best, or sub sesame or sunflower seeds)
1/2 cup unsweetened coconut flakes (or shredded coconut)
2 Tbsp chia seeds (or flax seeds)
3 Tbsp coconut sugar (1/2 tsp stevia)
1/2 tsp sea salt
3/4 tsp ground cinnamon
1/4 cup coconut or olive oil
1/2 cup maple syrup (plus more to taste // or other liquid sweetener of choice)
3 Tbsp nut or seed butter (optional we prefer peanut or almond)
1/3 cup dried fruit (optional we prefer dried blueberries // or sub dark chocolate chips added once granola has cooled)
Preheat oven to 325 degrees F (163 C). To a mixing bowl, add the buckwheat groats, oats, nuts, coconut, chia seeds, coconut sugar, sea salt, and cinnamon. Stir to combine.
In a small saucepan over medium-low heat, warm the oil and maple syrup until melted and combined. Then add the nut butter (optional) and stir again to combine, and pour over the dry ingredients and mix well to coat.
Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 25-30 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
Add the dried fruit while the granola is still warm. If adding chocolate, wait until it has cooled completely. Place cooled granola in a sealed container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.