Well hello and happy 2016. I sure hope your new year has been off to a nice start and you are feeling optimistic about what lies ahead. Although I don’t prescribe to resolutions I do like to take a few moments to reflect on the year left behind and anything I would like to bring a little bit more love and attention to moving forward. One of those thoughts happened to be the fact that having a little something homemade in my kitchen each week always always always brings me joy. Whether it’s a homemade dressing for salads for the week, a pot of quinoa or beans for an easy and healthy last minute addition to a meal or this delicious buckwheat granola for an OMG so yummy breakfast or snack, it’s just a little something made with love to make healthy eating a breeze. If you want something to look forward to in the new year just trust me and plan on making this quick and nutritious granola asap.

I threw in an extra half cup of sunflower seeds to the mix of walnuts, pecans and cashews I had going to clean out my pantry

Buckwheat Granola, recipe courtesy of Food 52

2 cups raw buckwheat groats (did you know buckwheat is gluten free contrary to what the name suggests? it is also loaded with protein and fiber so eat up buttercup)
1 1/2 cups mixed seeds and nuts (I use pumpkin seeds and almonds)
1 cup coconut flakes (I only had shredded coconut and it turned out great)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 ripe banana
2 tablespoons olive oil (or coconut oil or almond butter)
2 tablespoons maple syrup
…I also added a few dashes of nutmeg

Preheat oven to 350°. In a bowl mix the buckwheat groats, seeds, nuts, coconut and spices. In a separate small bowl smash the banana with a fork and add to the groats mixture along with olive oil and maple syrup. Stir until everything is nicely coated. Spread across a baking sheet (lining it makes for easier clean-up) and bake for 20 to 30 minutes (mine was definitely on the 20 minute side), stirring once halfway through, until fragrant and golden. Let cool before storing in a glass container.

All in (including baking time) this took me 30 minutes start to finish

One very full sheet pan made a large mason jar plus a small mason jar…I’d say around 4-5 cups

I’m telling you that this with plain greek yogurt and a little drizzle of maple syrup is like dessert