I am obsessed with breakfast, it’s quite literally what gets me out of bed in the morning. While I have long been devoted to my original granola recipe (which is incredibly delicious, if I do say so myself), recently I have been cheating on it with an altogether different but equally delicious granola.
I’ve been experimenting with buckwheat a lot over the last few months, and was happy to discover that when roasted it makes a delicious alternative to oats for granola. There are also tonnes of health benefits associated with eating buckwheat, but I won’t bore you with them today. This particular granola recipe is bound together using a delicious gingery banana sauce that gives the whole recipe the most incredible flavour. Best of all, it takes less time to cook than my usual granola recipe. If this doesn’t have you bounding out of bed and down the stairs in the morning, I’m not sure what will!
1 kg Buckwheat Groats
200g Seeds (I used pumpkin and sunflower)
100g Coconut flakes
2 tbsp Coconut Oil
1 Tbsp Honey
1 Inch Fresh Ginger, grated
- In a large bowl mix together your buckwheat, pecans and seeds.
- In a saucepan melt the coconut oil and add the grated ginger and honey, let it simmer away for about two minutes. In another bowl break up the bananas and mash until liquid, if you have a hand blender than use that- it will be much quicker. Add the ginger/oil/coconut mix to the bananas and stir through.
- Mix the wet banana mix to the bowl of buckwheat, nuts and seeds and mix together until all the dry ingredients are well coated.
- Grease a deep baking tray with some more coconut oil and spread the granola mix on top. Pop into an oven preheated to 180C for about 30 minutes, or until golden. Make sure to stir the mix every few minutes to ensure the granola is evenly baked.
- When baked, stir in the coconut flakes. Let the granola cool completely before storing in an airtight container.
- I have been enjoying this in the mornings with berries and almond milk, but it’s delicious with any type of milk or yoghurt. Enjoy!