Ingredients
- 2 cups rolled oats, I used 4-grain oatmeal with a mix of oats, buckwheat, rye and spelt (replace with gluten-free if necessary) (200 g)
- 1 cup buckwheat, toasted (kasha) (200 g)
- 1 cup coconut flakes (50 g)
- 1 cup slivered almonds (100 g)
- 1/4 cup golden flax seeds (40 g)
- 2 tablespoons coconut palm sugar (alternatively organic raw cane sugar Mascobado)
- 5 tablespoons coconut oil
- 4 tablespoons maple syrup (alternatively use honey)
- 1 teaspoon pure vanilla powder
- 1/2 teaspoon sea salt
- 1/2 cup organic carob powder (125 ml)
- 4 tablespoons raw cocoa nibs
Instructions
- Preheat oven to 350°F / 175°F and line a baking tray with parchment paper.
- Kasha is toasted buckwheat. To prepare kasha, heat a large skillet over medium-high heat and toast the dry (unsoaked) buckwheat for 4-5 minutes, or until the groats are browned. Shake or stir constantly.
- In a large bowl combine the oats, buckwheat, coconut flakes, flax seeds, sugar and almonds.
- In a small saucepan over low-medium heat, melt the coconut oil. Add the maple syrup, vanilla powder, salt and carob powder. Whisk together until smooth.
- Pour over the dry ingredients; mix well until combined.
- Spread the mixture evenly onto the lined baking sheet and bake for 15 minutes. Remove from oven, give the granola a stir, and place back in oven to bake for another 10-15 more minutes, stirring every 5 minutes until golden and fragrant.
- Remove from the oven and let the granola fully cool in the tray. Once cool, stir in the cocoa nibs and store in a glass container.
- To serve, create a delicious breakfast parfait or combine with nut/seed milk and whatever fresh fruit is in season. Enjoy!
Notes
Can be stored in an airtight container for 2-3 weeks. But I guarantee it won’t last that long! :)