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Author Notes: Fell in love with this recipe after seeing this via Food52.com (sil-entre-jardins). I halved this recipe since I wanted to try it out. It turned out so great I ended up making it again (the full batch. Just double the recipe below)!! Top this granola on fruit, greek yogurt, acai bowl (a favorite in our house), chia pudding, the choices are endless! Feel free to add any other ingredients you may have lying around your pantry: raw cacao, dried fruit or other nuts and seeds. Great pantry granola :) —Stacy
Makes 2 cups
- 1 cup buckwheat groats
- 3/4-1 cups nuts and seeds (I used hazelnuts, pumpkin, and sunflower seeds)
- 1/2 cup coconut flakes, unsweetened
- 1/4 cup almond pulp (from leftover homemade almond milk)
- 1/2 ripe banana
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4-1/2 teaspoons ground nutmeg
- 1 tablespoon (heaping tb) coconut oil
- 1 tablespoon (heaping tb) maple grade B syrup (or honey)
- *You can omit the almond pulp if you don't have any and add more coconut flakes and even oats*
- Preheat the oven to 350F.
- Stir all dry ingredients and seasonings into a bowl.
- Mash banana with a fork until baby-food texture. You want to try and get some chunks out as best you can.
- Add mashed banana, coconut oil, and maple syrup/honey into the dry ingredients.
- Stir and mix to combine until nicely coated.
- Spread onto baking tray lined with parchment paper (or silpat), which works the best. Bake for 25-30 minutes, stirring halfway through. Let it cool before storing in an airtight container.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Coconut