Crunchy Buckwheat Granola
Kath Younger
Fill a bowl with this crunchy granola and top with almond milk or regular milk.
Ingredients
- 2 cups raw rolled oats
- 1/4 cup whole raw almonds (or any nuts you like)
- 3/4 cup raw buckwheat
- 3/4 cup raw sunflower seeds
- 1/4 cup canola oil (or coconut oil)
- 1/4 cup honey (or a mixture of honey and maple syrup)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 3/4 cup coconut (optional)
- 1/2 cup currants, raisins, cranberries, or other dried fruit (optional)
Directions
- Combine all ingredients except coconut and dried fruit in a big, oven-proof metal bowl.
- Bake at 300°F for one hour in the metal bowl (or a 9x9 metal baking pan).
- Stir every 30 minutes. Color should be golden brown.
- Remove from oven and stir in coconut and currants, if desired (these will toast a little from being with the other ingredients).
- Stir every half hour or so while cooling—the granola will clump together and some will stick to the bottom, which is ok.
- Cool completely before putting into a container.
Nutrition Facts
Calories 901
Calories from Fat 538 (60%)
(97%)Total Fat 63g
(143%)Saturated Fat 29g
Polyunsaturated Fat 15g
Monounsaturated Fat 15g
(0%)Cholesterol 0mg
(7%)Sodium 165mg
(23%)Potassium 799mg
Total Carbohydrate 81g
(69%)Dietary Fiber 17g
Sugars 34g
Sugar Alcohols 0g
(32%)Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.