Buckwheat Granola
Try this Buckwheat Granola recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon ground ginger
- 1 ripe banana
- 1 cup coconut flakes
- 2 cups raw buckwheat groats
- 1 1/2 cups mixed seeds and nuts (i use pumpkin seeds and almo
- 2 tablespoons olive oil (or coconut oil or almond butter)
- Carbohydrate 20.1267703132238 g
- Cholesterol 0 mg
- Fat 6.07170375000216 g
- Fiber 3.24402488088608 g
- Protein 1.03313 g
- Saturated Fat 5.64970312500039 g
- Serving Size 1 1 Serving (54g)
- Sodium 61.2209062500971 mg
- Sugar 16.8827454323377 g
- Trans Fat 0.0398740000000002 g
- Calories 132 calories
Preheat oven to 170° C or 350° F. In a bowl, stir the buckwheat groats together with seeds, nuts, coconut, and spices. In a separate small bowl, smash the banana with a fork and add to the groats mixture, along with olive oil and maple syrup. Stir until everything is nicely coated. Spread across a baking sheet (lining it makes for easier clean-up) and bake for 20 to 30 minutes, stirring once halfway through, until fragrant and golden. Let cool before storing in a glass container.
