Vegan Buckwheat, Sour Cherry & Walnut Granola Recipe

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.

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

  1. Preheat the oven to 180°
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Leave to cool and pour into an airtight storage jar to store.
  7. Serve with coconut yoghurt or your favourite nut milk, agave syrup and fresh fruit.

www.walnuts.org

Inspired to have a healthy breakfast? Try making this recipe for Raw Carrot, Apple and Goji Bircher Muesli!

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