Crunchy Buckwheat Granola
MAKES ABOUT 3 CUPS
This slightly salty, not-too-sweet granola is addictive. I never really liked any of the granola recipes out there—they were all too sweet, had too many oats or nuts, or weren’t crunchy enough. Clearly, I have high granola standards. I set out to create my own recipe thinking buckwheat would make an interesting option to add a little crunch. The first time I did, I grabbed toasted buckwheat, otherwise known as kasha, assuming it would be more flavorful. Let me tell you, eating kasha is like eating rocks. So, if you make this recipe, I highly recommend using plain, untoasted buckwheat groats—unless you really like seeing the dentist. For a vegan option, replace the honey with maple syrup.
1½ cups rolled oats, certified gluten-free, if desired
¾ cup raw buckwheat groats
½ cup raw pepitas (pumpkin seeds)
½ cup raw sunflower seeds
3 tablespoons unsalted butter, melted, or neutral oil
3 tablespoons honey or maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Preheat the oven to 300°F.
In a large bowl, stir together the oats, buckwheat groats, pepitas, and sunflower seeds. Add the butter or oil, honey or maple syrup, cinnamon, vanilla, and salt. Stir to combine.
Line a large baking sheet with parchment paper and spread the granola mixture out in an even layer. Bake the granola until evenly toasted, about 45 minutes, stirring every 15 minutes and spreading it back out.
Remove the granola from the oven and allow it to cool. The granola can be stored in an airtight container at room temperature or in the refrigerator for up to 1 month… but it never lasts that long.
