Buckwheat Granola

This lightly sweet granola with almonds, raisins, and coconut makes the perfect topping for yogurt or even ice cream. Whole grain buckwheat gives it an extra crunch.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 304 Calories

Ingredients

• 1 pinch salt
• ½ cup raisins
• 2 cups rolled oats
• ¼ cup honey
• 1 vanilla bean, split and scraped
• ¾ cup sunflower seeds
• ½ cup sweetened flaked coconut
• 3 tablespoons coconut oil
• ½ cup almonds, chopped
• ¾ cup buckwheat groats, chopped

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

Step 2

Mix oats, buckwheat, sunflower seeds, and salt in a large bowl.

Step 3

Melt coconut oil in a small saucepan over medium heat; stir in honey and seeds from vanilla bean until mixed. Pour over oat mixture and toss to coat. Spread oat mixture evenly over prepared baking sheet.

Step 4

Bake in the preheated oven, stirring every 10 minutes, until granola is lightly brown, 35 to 40 minutes. Stir almonds into granola and continue baking until golden grown, about 5 to 10 minutes more. Allow granola to cool completely, then stir in coconut and raisins. Store in an airtight container.