Buckwheat, Sour Cherry and California Walnut Granola
With a combination of California walnuts, sour cherries and buckwheat, this homemade granola packs a flavourful punch that will put shop-bought to shame. Prep ahead and store in an airtight jar for a delicious breakfast option.
Prep Time 40 minutesminutes
Cook Time 15 minutesminutes
Total Time 55 minutesminutes
Servings 21Servings
Calories 200kcal
Ingredients
230gbuckwheat groats
90mlcoconut oil
40gcocoa powder
120mlmaple syrup
Pinchof salt
230goats
100gCalifornia walnutsroughly chopped
30gsunflower seeds
30gpumpkin seeds
100gsour cherries
Instructions
Preheat the oven to 180°C.
Place the buckwheat groats into a large dry frying pan over a medium heat and toast for 6-8 minutes, or until the grains are lightly toasted and golden.
In a small pan melt the coconut oil over a low heat until clear and liquid. Stir in the cocoa powder, maple syrup and salt.
Mix together the oats, groats, walnuts, sunflower seeds, pumpkin seeds and sour cherries in a large bowl. Pour over the melted coconut oil mixture and stir well to coat.
Spread out in a thin layer onto 1 or 2 baking trays lined with baking parchment and toast in the oven for 15-20 minutes, or until dried and forming clusters.
Leave to cool and pour into an airtight storage jar to store.