I’ve been on a granola kick lately, thankfully my boys don’t seem to mind. Our little guy wakes up pretty early every morning… and it’s sooooo tempting to hand him the iPad and get back into bed (sometimes we do) but we’ve noticed it can spoil his mood for the day. Ours too.
So we’ve been trying really hard to spend our early morning hours differently. Making granola has been a lifesaver. He loves helping and I love the smell of our house the rest of the day. It isn’t something we always do. But when we do our days seem more peaceful and fulfilled.
But honestly I’m up for suggestions on what to do with little ones who wake up early, send them my way ;)
This recipe has been one of our favorites. It’s easy to put together and clumps up nicely. I’m a huge fan of granola clumps. It has a nice crunchy but also chewy texture too and goes well with anything. We love having it with almond milk and fresh strawberries.
I found the recipe on a bag of Bob’s Red Mill buckwheat groats. But we tweaked it a little so that we could use what we already had in our pantry. If you try it out let me know what you think!
Buckwheat Granola | makes 18 servings
- 1 cup buckwheat groats
- 2 & 1/4 cups rolled oats (I use Bob’s Red Mill GF oats)
- 1 cup chopped walnuts
- 1/2 cup coconut flakes
- 1/4 cup sunflower seeds
- 2 tbs flax seeds
- 1/2 honey
- 1/2 pure maple syrup
- 1/4 coconut oil
- 1/2 tsp ground cinnamon
- pinch of salt
- 1 tsp vanilla extract
Preheat oven to 300′ F. Line a large baking sheet with parchment paper and set aside. Mix all of the dry ingredients into a large bowl. In a small saucepan combine the honey, maple syrup, coconut oil, cinnamon, salt, and vanilla extract. Bring to a steady boil for two minutes. Remove from heat and pour over dry mixture. Mix until evenly coated then spread into an even layer on the baking sheet. Bake for 30 minutes and stir the granola every 10 minutes. So you’ll mix it twice ;) allow to cool completely before breaking into chunks. Store in an airtight container. Enjoy!!