Nutty buckwheat granola | Nourish plant-based living

Nutty buckwheat granola

Claire Power

Crunchy, nutty, and subtly sweetened with maple syrup, this gluten-free buckwheat granola makes a sustaining and delicious breakfast or anytime snack, whether served with coconut yoghurt, chia pudding, plant-based milk, or munched straight from the jar!

breakfastbrunch
gluten-free optionkid-friendlyrefined sugar free
Claire Power - granola in bowl with plant-based milk

Ingredients

Serves 6–8

Method

  1. Preheat your oven at 180°C. Line a tray with baking paper.
  2. In a bowl, combine the buckwheat, desiccated coconut, cinnamon, nut butter, maple syrup, and melted coconut oil. Mix together or use your fingers to ensure the buckwheat is well covered in nut butter.
  3. Spread the granola out on the tray, trying to leave some chunky pieces. Bake in the oven for 15 minutes.
  4. When done, remove and leave to cool before storing in an airtight jar or container.
Claire Power
Claire Power

Claire is a qualified nutritionist, food blogger, recipe developer and food stylist, who helps families thrive on a plant-based diet.

This recipe was originally published in Nourish plant-based living, V8 N6 • View magazine

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