Buckwheat and Quinoa Granola
It’s the end of yet another busy week in my world. Work has been full on with some global IT projects keeping me up late and on occasion up early. Plus, I’m officially kicking off my studies in Nutritional Medicine which is SO exciting! But working 9-5, studying, supporting my hubby and our Touch Footy team from the sideline (while I still recover from my knee reco), as well as trying to maintain a social life means time in the kitchen has been limited! Hubs and I are also getting ready to move into a bigger place which is also super exciting, but also a tad stressful!
What all of this means of course, is that meal preparation (as I have said before) is as important as ever. There is nothing better than coming home from a long day at work and having food already made, or, all the right ingredients to put together a fresh mid week meal. Likewise getting up in the morning, and having something healthy to run out the door with, not only gets your day off to a good start, it fuels your body with the right kind of energy! I touch more on breakfast, the most important meal of the day, over here.
This is my go-to granola when I am time poor and I absolutely adore the crunchy goodness to get me through the morning in the office! Full of healthy fats from the nuts and seeds, vital minerals from the buckwheat, protein from the quinoa, omega 3’s and fibre from the oats, this granola really packs a nutritional punch. It is also refined sugar free, sweetened with only natural sugars from the maple syrup and coconut nectar. I love to serve mine up with a good dollop of dairy free coconut yogurt, a dash of homemade almond milk and seasonal fruits or berries. It’s also fantastic added on top of smoothie or acai bowls! I usually bake up a batch on the weekend…and believe me, there’s nothing like the warm delicious caramel-ly aroma wafting through the apartment when it comes out of the oven. SO easy, and so quick to make.
I hope you enjoy this as much as I do. Have a fabulous week ahead!
Ingredients
1 cup quinoa flakes
1 cup buckinis
1 cup gluten free and non GMO oats
¼ cup crushed almonds
¼ cup crushed pistachios
¼ cup crushed cashews
¼ cup pepitas
¼ cup sunflower seeds
½ cup coconut flakes or shredded coconut
¼ cup chia seeds
1 tsp cinnamon
½ vanilla powder
¼ cup coconut oil
¼ cup maple syrup
Drizzle coconut nectar (or raw honey)
½ cup goji berries and cranberries (optional)
Instructions
Pre heat oven to 160C
Combine the quinoa flakes, buckinis, oats, nuts and seeds, coconut flakes and chia seeds into a large bowl.
With a wooden spoon, mix in maple syrup and coconut oil until well combined. If necessary, gently melt coconut oil in a mini saucepan on a low heat and pour over mixture.
Line a baking tray with baking paper and spread mixture evenly onto pan.
Drizzle coconut nectar over the top. This will help to create clusters.
Bake in oven for 35mins but watch that the top doesn't start to burn every 10mins or so. During this time, remove and stir mix so the bottom layer has a chance to bake.
Drizzle with more coconut nectar as needed which help to create yummy granola clumps.
Remove from oven once golden.
Serve with coconut yogurt, almond milk and fresh fruits.
Notes
Oats contain a protein called avenin (falls under the gluten umbrella) that can have a similar reaction on the gut for those who might be sensitive to gluten, so they cannot be labelled as “gluten free”. If you can tolerate oats but have wheat sensitivities, look for a certified wheat free oat like Bob’s Red Mill. Alternatively, you can replace the oats with another 1.5 cups of quinoa flakes if you want to be totally grain free.
