Maple & Coconut Buckwheat Granola
You'll never want to go back to store-bought granola once you made this maple and coconut buckwheat granola at home! It is super crunchy and chunky and comes together in 10 minutes!
Servings 6 servings
Calories 300kcal
Ingredients
- 1 cup buckwheat kernels 200g
- 2 tbsp chia seeds 20g
- 1 cup coconut chips/flakes 50g
- 1 tbsp cinnamon
- ½ cup almonds 75g
- ⅓ cup maple syrup 100g, or a little less
- pinch of salt
Instructions
- First, preheat your oven to 150C/300F. Add buckwheat kernels to a baking sheet and toast in the oven for ~5 minutes until golden brown. Be careful and keep a close eye as they burn easily.
- Roughly chop the almonds. To a large mixing bowl, add the chia seeds, coconut chips, cinnamon, salt and almonds.
- Next, add the toasted buckwheat kernels and combine with a spoon.
- Add the maple syrup and give it a good mix so everything is covered in maple syrup.
- Place granola mixture on a baking sheet and spread out evenly into a thin layer.
- Bake in the oven for 5-10 minutes until golden brown. Don't let the granola burn (make sure to watch the edges especially). Let cool to room temperature and break apart into smaller chunks.
- Store in an airtight container or mason jar for up to a week.