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This seed granola is one of my absolute favorite breakfast additions. It’s a hearty topping for your smoothie bowls, parfaits, or even ice cream! It’s loaded with protein, fiber, fats, and antioxidants, among other benefits!
A Few Notes On This Seed Granola
While this recipe is being boasted as a seed-based granola it does not lack the common ingredients that’s often in oat-based granolas. As a result, this includes items such as a sugar or oil source. Both of these sources contribute to allowing the mixture to be “crunchy.” Additionally, both of these ingredients are able to be swapped with your personal favorites.
Keep in mind that if using a water-rich sugar substitute (such as maple in replacement of honey) you’ll likely have an outcome that’s similar to this versus a granulated-based sugar. If using an oil with more flavor, you may notice bitterness. When this occurs, you’ll likely need to add more sugar to balance that bitterness.
If you enjoy coconut oil, I use one brand that I swear by. I’ve linked it here as it’s mild in flavor and very cost-effective.
Truly learning how to cook (and doing it well) is all about knowing the foundations and continuously learning and building off of those foundations. Through practice, you are able to spot unfavorable choices made during cooking and know how to properly fix them. Creating a recipe such as this is an easy jumping-off point to deviating from a recipe and truly making it your own! Learn how to have fun with what you may see as “mistakes!”
Making This Granola Ahead Of Time
I think we all know that granola can be made ahead, however I’d like to share a few secrets! With this granola, a few ingredients are very stable in terms of not becoming stale or losing their “crunch” factor. Buckwheat and pepitas are hearty choices to provide “crunch.” With that being said, this granola does hold well. I recommend making this mixture once with the displayed recipe and if you do enjoy it, double or triple it. That way you are able to reduce your prep time & maximize your enjoyment time!
To keep this granola as fresh as possible (especially in a warmer climate) I recommend adding this to your fridge which can be stored for up to three weeks! As always, remember to allow the product to cool properly before adding it to your fridge!
Seed Buckwheat Granola
- 1/3 cup hemp seeds
- 1/2 cup oats (If allergic, sub with 1/3 cup more of pepitas)
- 1/2 cup raw buckwheat
- 1/3 cup pepitas pumpkin seeds
- 1/2-1 tsp cinnamon
- 1/4-1/2 tsp salt I prefer more!!
- 1 tbsp coconut oil
- 1/4 cup honey or maple
- 1/4 vanilla bean
- 1/2 cup coconut (optional)
- 1-2 tbsp drizzled honey (upon cooling – optional)
- Add all ingredients (except the optional coconut) to a bowl and mix to combine. I like to use a spatula to combine.
- If adding coconut, take the mixture out halfway and add back to the oven for the coconut to finish cooking.
- Bake at 350 for 12-15 minutes (honey) or 15-20 (maple) until golden. Stir once halfway through. Add additional honey if desired (remember this will be added to a sweet smoothie bowl!) Sprinkle with more cinnamon if desired!
- Let cool and reserve.
More Recipes To Enjoy
- Pitaya Chia Pudding (This recipe is great with this granola!)
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