I love granola but so often when you buy from the stores there is nearly always oat and wheat flakes and some kind of sugar. Not that I don’t like oats, but it is easy to have them too often without you even realising and to be honest I just prefer to keep wheat to a minimum, only having it when I really enjoy it, like french bread!
So, my granola is gluten free and sugar free, naturally! This particular one tastes decadent for sure and it’s kinda hard to believe that there is nothing thrown in there that would ruffle even the most pickiest of nutritionista’s hair!
Delicious served alone although my favourite would be with coconut yoghurt!
The quantities really depend on how much you would like to make and store. If you would like to make a big batch then double this recipe as below is for two-three generous servings.
- 1 1/2 cups Buckwheat Groats
- 1 cup Hazelnuts
- 1/2 cup Sunflower Seeds
- 3 tbsp Coconut Oil
- 1 tbsp Agave Syrup
- 1 tbsp Raw Cacao Powder
- 2 tbsp Dry Shredded Coconut
- 2 tsp Raw Coconut Sugar
Set the oven to a medium heat. In a baking tray place the buckwheat groats, sunflower seeds and hazelnuts. Mix them around and place in the oven for 5-10 minutes. Keep and eye on them as you don’t want them to burn.
When they have begun to bake remove from the oven and stir over melted coconut oil and the agave syrup. Make sure all the ingredients are coated and then place back in the oven for about 5 minutes, again keeping an eye to make sure nothing burns.
Remove from the oven and allow to cool slightly and then stir ingredients around to unstick from the tray.
Next add the shredded coconut, raw cacao powder and coconut sugar, stir all ingredients together and then you can transfer to your storage jar or serve warm!