I make granola often, but often, it goes undocumented. I like to play around with different ingredeints and flavors depending on the season, but that doesn't mean I don't play favorites. This is the recipe I keep coming back to; it's my standby.
I think I like this particular combination so much because it's filled with some of my favorite things: almonds, coconut, buckwheat, pumpkin seeds, and usually, maple syrup. It's also extra crunchy, which I love, thanks to the buckwheat groats. For this batch, I decided to experiment with a new sweetener I found on sale at Whole Foods: Coconut nectar.
Coconut Secret, is also 100% Raw, Vegan, and Gluten-Free. Needless to say, I was excited to try it, especially because I love natural coconut flavor. Unfortunately, once I got home, I realized that "Coconut Nectar does not have a coconutty flavor." Bummer.
2 cups rolled oats
1/2 cup raw buckwheat groats
1/2 cup raw almonds, chopped
1/3 cup raw pumpkin seeds
2 1/2 tablespoons grade b maple syrup, coconut nectar, or other liquid sweetener
2 tablespoons unrefined coconut oil, melted
1 tablespoon ground chia or ground flaxseed (optional)
1 teaspoon vanilla extract
a pinch of sea salt
Preheat your oven to 325 F. Mix the first four ingredeints together in a large bowl. In a small bowl (use the same one you melted the coconut oil in), whisk the last 5 ingredeints together and let sit for a few minutes to thicken if using ground chia/ flax.
Pour the wet ingredients over the dry until evenly coated. Spread mixture onto a rimmed baking sheet and bake for 20- 25 minutes, stirring every 10- 15 minutes, until golden. Let cool and store in a sealed container.