Buckwheat Maple Pecan Granola
Ingredients
- 1 cup buckwheat groats
- 2 cup oats gluten free
- 1/2 cup pumpkin seeds/pepitas
- 1/2 cup pecans raw, chopped
- 1/4 tsp nutmeg ground
- 1/4 tsp ginger ground
- 1/2 tsp cinnamon
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp salt to taste
Instructions
Prep
- Preheat oven to 325° F and line baking sheet with parchment paper.
Make
- Add all dry ingredients together into a large mixing bowl. Stir well.
- In a small bowl whisk together coconut oil, maple syrup, and vanilla. Pour over dry ingredients and toss to coat. Season with salt to taste.
- Spread mixture out onto a cookie sheet lined with parchment paper. Bake for 30-35 minutes, stirring occasionally until lightly browned. WATCH CAREFULLY so nuts don't burn.
- Allow to cool on the cookie sheet before transferring to a storage container.
Notes
Feel free to experiment with adding different kinds of nuts and seeds.
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