3 cups / 300g rolled oats
1 cup / 200g buckwheat
1 1⁄2 cups / 65g coconut flakes
1 cup /125g nuts
1/4 cup / 30g chia seeds + 1⁄4 cup / 60ml water
1/2 tsp. fine grain sea salt
1/4 cup / 35g sugar
1/3 cup / 85ml (maple) syrup
1/3 cup / 85ml (coconut) oil
1 tsp. vanilla extract
1/2 cup / 60g cocoa powder
1/2 cup dried apricots
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Preheat oven to 350°F / 175°C.
Combine chia seeds and water together and mix well. Set aside to gel (this takes 10-15 minutes).
In a large bowl combine oats, buckwheat, coconut flakes, and coconut sugar. Roughly chop nuts and add them to the mix.
In a small saucepan over low-medium heat, melt oil. Add syrup, vanilla, salt, cocoa powder and chia gel. Whisk to combine until smooth.
Pour liquid ingredients over dry and fold coat.
Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact.
Bake for 15-20 minutes.
Remove from oven, flip granola in large chunks, and place back in oven to bake for another 10 minutes, stirring every 3-4 minutes until toasted and fragrant. The dark color of the granola makes it hard to tell if it is cooked or not, so go by smell. Another good way to test it is by tasting a hazelnut, which takes the longest to cook – it should taste nutty and pleasantly roasted.
Roughly chop apricots and add them to the granola once it has cooled.
Transfer all of the granola to a large glass container with an airtight lid. Store granola at room temperature for up to one month.