Maple Almond Buckwheat Granola
Photos by Minimalist Baker
Ingredients
2/3 cup maple syrup
1/4 cup almond butter
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp almond extract
2 cups raw buckwheat groats (hulled)
1 cup sliced or slivered almonds
3/4 cup coconut flakes (unsweetened)
3 Tbsp chia seeds
1/2 cup dried cherries (or other dried fruit of choice), roughly chopped (optional)
Instructions
Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper.
To a large mixing bowl add the maple syrup, almond butter, salt, cinnamon, and almond extract and whisk until well combined. Add the buckwheat groats, almonds, coconut flakes, and chia seeds. Mix well with a spatula or spoon.
Transfer the granola to the prepared baking sheet and spread into an even layer.
Bake for 15 minutes, then remove from the oven and toss. It might seem quite moist and soft; this is normal! Bake for another 10-15 minutes or until dark golden brown and fragrant. Remove from the oven and let cool completely before adding the dried fruit (optional) and serving.
Enjoy with milk or yogurt of choice!
Notes
This recipe makes 16 servings, 1/4 cup each. Leftovers keep in an airtight container for up to 1 week at room temperature, or in the refrigerator for up to 3 weeks.
Recipe from Minimalist Baker
