Description
This homemade granola recipe has buckwheat and is lightly sweetened with maple syrup. It’s perfect for holiday food gifts! Vegan and refined sugar free.
Ingredients
Units
Scale
- 2 1/2 to 3 cups gluten free old-fashioned rolled oats
- 1 cup buckwheat groats
- 1 1/2 cups raw nuts and/or seeds (pecan halves, walnuts, pumpkin seed, etc.)
- 2/3 cup maple syrup
- 1/2 cup melted refined coconut oil or light olive oil
- 1/2 teaspoon ground cinnamon
- 1 pinch ground ginger or pumpkin spice
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Optional Mix-Ins: 2/3 cup dried fruit or dark chocolate. 1/2 cup unsweetened coconut may be added during the last 10 minutes of baking time
Instructions
- Preheat oven to 325F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl combine oats, buckwheat, and nuts/seeds.
- In a small saucepan, combine maple syrup, oil, cinnamon, ginger and salt. Bring to a boil and hold at a steady boil for 2 minutes. Remove from heat and add vanilla extract.
- Pour syrup mixture over oat mixture and mix well to evenly coat. Spread granola on the prepared baking sheet in an even layer.
- Bake granola until browned and crispy, about 35 minutes, stirring every 10 minutes.
- Let cool at least 30 minutes before breaking into pieces. Store in airtight container at room temperature for 7 days.
Notes
Low Fodmap Option – omit cashews and use walnuts, pumpkin seeds, and pecans in moderation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: snacks
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 287
- Sugar: 10.3 g
- Sodium: 16 mg
- Fat: 13.9 g
- Saturated Fat: 2 g
- Carbohydrates: 34.7 g
- Fiber: 3.9 g
- Protein: 4.9 g
- Cholesterol: 0 mg
