This is one of our favorite ways to mixup our usual overnight oats breakfast. Growing up, we both ate granola pretty regularly, so the idea that we could make our own, with whole plant based ingredients was really appealing to us. We’ve added buckwheat to this recipe for added crunch and nuttiness that we just love and hopefully you will too! We usually serve this in a bowl with plant milk and fresh fruit like blueberries, raspberries, or banana.

¾ cup buckwheat groats
¾ cup oats
½ cup chopped nuts (we used cashews and walnuts since that’s all we had)
½ cup chopped coconut flakes
¼ tsp cinnamon
⅛ tsp salt
¼ cup maple syrup
1 tbsp coconut oil
1 ½ tbsp peanut butter

Preheat oven to 325F.
In a large mixing bowl add your dry ingredients and stir together.
In a small bowl add the maple syrup, coconut oil and peanut butter and mix with a spoon or fork until you get a smooth paste.
Add the paste to your dry ingredients and stir together making sure to evenly coat your dry ingredients with the paste
Line a baking tray with parchment paper or a silicone mat and pour out your granola in the tray making sure to spread the granola evenly across the tray.
Bake for 25-30 minutes and stir your ingredients about halfway through about 12-15 minutes.
The granola will be super fragrant and golden brown when done.

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