Description
Crunchy, toasted buckwheat adds a delightful twist to an addictive granola laced with tart dried cranberries and sweet golden raisins..
Ingredients
- 2 cups Raw Rolled Oats
- ¼ cups Sliced Almonds
- ¾ cups Raw Buckwheat
- ¾ cups Sunflower Seeds
- ¾ cups Flaked Coconut
- ¼ cups Canola Oil
- ¼ cups Maple Syrup
- ¼ teaspoons Kosher Salt
- 1 teaspoon Real Vanilla
- ¾ cups Golden Raisins
- ¾ cups Dried Cranberries
Preparation
Preheat oven to 300 degrees (F).
Mix the oats, almonds, buckwheat, sunflower seeds, and coconut in a large stainless steel bowl.
In a small container, mix your oil, (REAL) maple syrup, kosher salt, and vanilla. Stir this mixture into your dry mix with a spatula.
Bake in a 300 degree oven for one hour. Stir every 20 minutes. Your house will smell deeevine and the granola should look all nice and toasty.
Remove from oven and throw in the golden raisins and dried cranberries. Cool, stirring every half hour.
A few ideas on this from one granola-lovin’ girl:
Sprinkle over Greek yogurt and fruit . . .
As a pancake topping with whipped cream and syrup . . .
As an oatmeal topping (this is awesome…the perfect blend of creamy and crunch!) . . .
Over top of a bowl of vanilla ice cream . . .
And, of course, there’s certainly nothing wrong with a good handful as a tasty snack, any time of the day when the “munchies” hit!
