Vegan Buckwheat, Sour Cherry & Walnut Granola Recipe
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.
All you need to make your won batch of granola is a large deep frying pan, a small pan, a large bowl, and a couple of baking trays.
We suggest storing it in an airtight storage jar.
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Total Time: 40 minutes
Prep Time: 40 minutes
Servings: 1
Rating:
Total Time: 40 minutes
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 230 230 g buckwheat groats
- 90 90 ml coconut oil
- 40 40 g cocoa powder
- 120 120 ml maple syrup
- a pinch of salt
- 230 230 g oats
- 100 100 g California walnuts, roughly chopped
- 30 30 g sunflower seeds
- 30 30 g pumpkin seeds
- 100 100 g sour cherries
Method
Method
- Preheat the oven to 180°
- 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.
- Serve with coconut yoghurt or your favourite nut milk, agave syrup and fresh fruit.
Inspired to have a healthy breakfast? Try making this recipe for Raw Carrot, Apple and Goji Bircher Muesli!
