Granola 2.0
THIS IS AN UPGRADED VERSION OF THE ONE AND ONLY GRANOLA I HAVE FOR BREAKFAST EVERY DAY (WHEN I DON’T FORGET TO MAKE IT). IT’S MUCH EASIER TO MAKE AND HAS FEWER BUT GOOOOOD INGREDIENTS.
WHY DO I LOVE IT?
IT IS FAR FROM BEING TOO SWEET (LIKE MOST OF THE STORE-BOUGHT GRANOLAS), CRUNCHY, HAS A RICH TASTE, AND, AS I SAID - IT’S SIMPLE TO MAKE. + IT’S GLUTEN-FREE AND PLANT-BASED
Ingredients
For one baking tray (approx. 44x38cm) - it lasts me one week:
raw (not toasted!) buckwheat groats (approx. 250g)
This is how they should look like - green, not darker brown!
ground flaxseeds (1 tbsp)
agave syrup / maple syrup / honey (approx. 1 tbsp, depending on how sweet you want your granola to be)
pumpkin seeds (a handful)
cacao powder (1 tbsp)
cinnamon (a few dashes)
water - for soaking
Optional:
vanilla extract
*nuts, seeds of your choice…
Method
Soak buckwheat groats in a large bowl overnight. You will see the water will get slimy, and quite a few groats will sprout (because they are not dead - compared to the toasted groats). Since the groats are alive, they will not absorb as much water as the toasted ones would - so don’t be surprised.
Then rinse buckwheat groats under running water and drain them.
In a large bowl, mix the remaining ingredients.
Preheat the oven to 150°C and prepare a baking tray with parchment paper. Place the mixture on the baking tray and spread it thinly. I do this with a spoon.
When you are ready, place the baking tray with granola in the oven and bake for about 30-40 minutes (in my case, it’s max. 35). Granola should develop a thin crust (seen in the photo below) at the bottom, and should not be moist, but also not too hard for your teeth - it should still be soft in a way. You’ll see it once you make it for the first time. ;)
I store it in a closed container and eat it within a week or less.
I eat my granola in a green smoothie bowl. It’s a mix of:
banana (small)
frozen spinach
avocado (1/2 small)
water + plant-based milk
…and serve it with chia seeds, hemp seeds, and goji berries.
