Buckwheat is an incredibly versatile ingredient and one we always keep stocked in the ARTAH pantry. Despite its name, buckwheat is actually part of the rhubarb plant family – it is naturally gluten free, high in fibre, rich in minerals and contains a range of high quality amino acids. This makes it the perfect base for our ARTAH granola!
Making your own granola at home is super easy and a great way to get creative in the kitchen. You can tailor this recipe to suit your tastebuds or your kitchen stock, using whatever you have to hand. Any nuts or seeds can be swapped in, as well as a small amount of dried fruits for texture and added sweetness. We used cranberries in this recipe to bring out a blend of sweet and tart notes, but a few chopped medjool dates or dried blueberries would also be delicious!
Full of healthy fats, plant based protein and carbohydrates for energy, our granola is best served with your favourite dairy free milk and some sliced fruit, or sprinkled over a homemade smoothie bowl for extra crunch.
** This recipe makes enough for plenty of servings, filling a 2 litre container.
200g Buckwheat groats
100g Rolled oats (GF if you are sensitive to gluten or sub to all buckwheat groats)
80g Raw nuts, chopped (we used almonds, cashews + hazelnuts)
30g Coconut flakes/chips
20g Chia seeds
20g Pumpkin seeds
20g Sunflower seeds
20g Coconut sugar
3/4 tsp cinnamon powder
1/2 tsp sea salt
40g Maple Syrup
50g Coconut oil
30g Almond butter
Optional add in
20g Dried Cranberries stirred through when cooling
preheat oven to 180 C, line a baking sheet with greaseproof paper
combine all wet ingredients in a small saucepan + heat gently, on a medium low heat, stirring until everything is melted and combined
Whilst this is heating you can combine all dry ingredients in a large bowl, mix together
pour the wet mixture onto the dry ingredients and stir well to coat everything with the wet mixture
once everything is well combined, tip the mixture onto your baking sheet and spread out evenly with a spatula (do this in two batches if your baking sheet is small)
transfer to oven, bake for around 20-25 minutes, (until fragrant and a deep golden colour) stirring halfway through to ensure even cooking
cool on the baking sheet and mix through dried cranberries/other dried fruit
transfer to an airtight container, keeps well for around 2 weeks