Chocolate Buckwheat Granola
Homemade granola is super easy to make and a tasty topping for smoothies, oatmeal and yogurt. I’m all about texture and my Chocolate Buckwheat Granola delivers, along with nutrition and flavour! It also makes the house smell nice and cozy.
Buckwheat is a gluten-free pseudo grain, which is actually a seed related to rhubarb. Buckwheat has a higher amount of fiber than oatmeal and actually contains all 8 essential amino acids, so for those vegans out there it’s a good source of protein.
I used raw buckwheat groats to make this granola and I buy them in bulk. The recipe calls for quinoa flakes, but I had a breakfast cereal mix that I’d bought for backpacking this past summer that also contains amaranth flakes and chia seeds. Quinoa flakes will work great by themselves or even rolled oats. I then added sunflower seeds and walnuts, which add to the delicious nutty flavour of this granola. Both become toasted when baking this granola, which really brings out their flavour.
To sweeten this granola I used some Canada No. 3 maple syrup, or Grade B if you’re in the states. The No. 3 is the least processed so contains the most nutrients and has the deepest flavour. I also used some coconut oil and sunflower butter to add healthy fats and help bind the cacao powder to everything. The ground flax also helps bind the ingredients, but you could use ground chia seeds as well. Sea salt and cinnamon round out the flavours.
For a tasty breakfast or dessert make a thick smoothie of frozen bananas, dates, cinnamon and maybe some good quality vanilla protein powder. Then top with the Chocolate Buckwheat Granola and eat mindfully!
- 1 1/3 cup raw buckwheat groats
- 1/2 cup quinoa flakes
- 1 tablespoon ground flaxseed
- 1/3 cup raw sunflower seeds
- 1/2 cup walnut pieces
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 2 tablespoon raw cacao powder
- 1 tablespoon coconut oil
- 1 tablespoon sunflower butter
- 2 tablespoons maple syrup
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Combine dry ingredients in a medium bowl.
- In a small pot melt coconut oil and sunflower butter over medium-low heat. Mix in maple syrup and raw cacao powder.
- Pour wet ingredients over dry ingredients and stir to combine well.
- Spread on the baking sheet and bake in oven for 40 minutes.
- Cool completely and then store in an airtight container.