This granola recipe is as dangerous as a fresh batch of chocolate chip cookies. Seriously! When I saw this recipe for “Blissful Buckwheat Granola” on Oh She Glows a few days ago, I knew it was right up my alley — not only a different take on a favorite food, but did not require a trip to the grocery store. I still have some leftover buckwheat from a few weeks ago, and varied up the other ingredients enough to make a really delicious batch of granola that I’ve been snacking on since it came out of the oven!
Buckwheat Granola
Mix the following ingredients in a bowl:
- 1.5 cups raw buckwheat groats
- 1/4 cup roughly chopped pecans, or other nut of choice
- 1/4 cup brown sugar
- ~1 tsp sea salt
- ~2 tsp cinnamon
- ~1/4 cup honey
- ~3 T almond butter (or peanut butter)
Spread on a well-greased or parchment-ed cookie sheet and cook for 20 mins in a 300-degree oven. Flip granola and cook for another 15 minutes or until lightly browned. I noticed that as this was cooling, it started to stick to the pan, so after a few minutes, try and get it up with a spatula. Enjoy!
On an unrelated note, Erik’s first batch of homebrew was ready this week. I guess it’s a dark lager, but I won’t go on because I don’t know much about beer. I had a few sips, and it was very tasty! After an initial investment, this stuff starts to pay for itself (well, not really). But it’s definitely a lot of fun for Erik. And for me, too – it was like witnessing a chemistry experiment!
YES! I was wondering what people did with buckwheat grouts and now I know! I love homemade granola and definitely addict myself to it the second it comes out of the oven. I’m fond of your no-oil idea! Can’t wait to bake this up and go to town!
Thanks for the feedback! Let me know how you like it, too. My batch is almost gone…and I only made it a few days ago!! It’s been really tasty on oatmeal in the mornings, too. Good luck!