Hey there :)
I guess you all have some pantry stack that isn’t allowed to be missed. No matter when. For me this is granola. I love the crunchiness. The possibilities of its flavor. On top of some oatmeal or smoothie bowls it makes just everything better. Or you can just snack it as plain as it is. Pure goodness.
And although I think that there are a lot of nice alternatives you can buy in stores, I sometimes like to make them in my own. Just because. It is super easy and basically just is about mixing everything together. Child’s play. That makes it so suitable for me ;) And it allows me use up some left over ingredients and gives me the chance to play around and experiment with flavors.
The granola recipe today is just one of those examples where I had some almond pulp left but I didn’t want to throw it away. So it was granola time! I wanted to have some buckwheat, so instead of oats I turned buckwheat groats into the main ingredients and it worked out pretty well. So here is the final version of it. Easy and quick to make and – in my opinion – with a nice chocolate-y touch but not too sweet.
prep time: 10 minutes + baking time +++ yields about 2 1/2 Cups
- 1 Cup / 165g buckwheat groats
- ¼ Cup / 30g rolled oats
- ¼ Cup / 20g almond pulp (leftover ground almonds from making almond milk) or ground almonds
- 2 Tbsp. sunflower seeds
- 2 Tbsp. coconut sugar
- 1 Tbsp. cacao powder
- dash of cinnamon
- pinch salt
- scant ¼ Cup / 50g coconut syrup
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. almond butter
In a bowl mix all the dry ingredients together.
Then add all of the wet ingredients and mix with your hands until everything sticks together.
Place on baking tray with a baking sheet and distribute evenly, but so, that the buckwheat groats still stick together.
Bake at 150°C for about 35-40 minutes and flip the granola halfway through. Take out and let cool. The granola will become noticeably harder once it has cooled.
Enjoy as a breakfast with your favorite milk or on top of some smoothie bowls etc.