Buckwheat Granola

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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

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

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

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

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

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