The buckwheat flakes give this a slightly nutty, somehow more grown-up flavour than granola made solely with oats as the base – but it’s not too overpowering.
150g rolled oats
50g buckwheat flakes
90g mixed nuts, such as almonds, pistachios, pecans and macadamia nuts, roughly chopped
30g mixed seeds
¼ tsp fine sea salt
1 tsp ground cinnamon
1 tbsp vegetable oil
4 tbsp maple syrup
1 tbsp runny honey
1 tsp vanilla extract
80g mixed dried fruit of choice, chopped
15g desiccated coconut
Makes: 420g | Serves 4 – 6
Takes: 1 hour 15 minutes
Preheat the oven to 150°C/300°F and line a 30 x 20 x 5-cm roasting tray with baking parchment. Add the oats, buckwheat flakes, nuts, seeds, salt and cinnamon to the tray and stir well to combine.
Mix the vegetable oil, maple syrup, honey and vanilla together in a jug, then pour over the oat mixture. Stir until the dry ingredients are coated – you might think there’s not enough liquid but keep mixing until everything looks slightly damp.
Spread the mixture out in the tray and bake for 50 minutes, until lightly golden, shaking the tray regularly. The granola will crisp up as it cools.
Transfer the mixture to a large bowl, add the dried fruit and coconut and mix until evenly distributed. Allow to cool before storing in an airtight container for up to 1 month.