The crisp, cool weather has finally arrived and you need a homemade breakfast that will warm you up and keep you energised with healthy, good for you whole grains, nuts and seeds with a sprinkling of sweetness to keep the autumn chill at bay. My Crispy Buckwheat, Cocoa and Blueberry Granola is your new seasonal breakfast favourite (and you can have chocolate for breakfast!).
Did anyone else read the ‘I Spy’ picture books as a kid? They were a hot commodity in my school library, and had to be patched and repaired by the librarians as they passed from hand to hand and generation to generation. I always feel like eating granola is sort of like playing ‘I Spy’. How many goodies can you spot in each spoonful? If you look closely at my new favourite granola recipe you will see delightful morsels in every bite!
I’ll go first! I spy with my little eye something beginning with B! Buckwheat! Whole buckwheat groats make up half the grains in this granola mix. The heat from the oven crisps them up and gives this breakfast a crunchy base and buckwheat is high in slowly digested carbohydrates, protein, iron, zinc, and selenium. Did you spot something beginning with A? That would be the almonds! Coated in spices and maple syrup they boost the protein and healthy fats, including Vitamin E, which is important for healthy skin, eyes, and hair. And what about the letter S? Seeds! Of three different kinds: chia, pumpkin, and sunflower! A triple-treat of vitamin-boosting, fibre-containing, cholesterol lowering delight!
The buckwheat base is boosted with gluten free rolled oats, but you could use quinoa flakes if you do not tolerate oats. The oats, buckwheat, sunflower seeds, pumpkin seeds, chia seeds are tossed with cinnamon-spiced cocoa and then mixed with a kiss of maple syrup and olive oil for sweetness, stickiness, and crispiness. An important note: If you like your granola extra chunky then do not stir your granola during baking time. Press it down with the back of your spoon and just check to make sure it isn’t burning at regular intervals (see recipe below).
The chocolate here is subtle, but feel free to throw in some dark chocolate chips for an extra sweet chocolate boost. I gave a jar of this to Mum as a chocolate alternative for Easter, and even if you are over chocolate (is anyone ever over chocolate, really?) for a little while, a cheeky little cocoa treat at breakfast is just the thing to warm you up at the start of leaf change. Serve it with yoghurt and a little fruit for a quick breakfast, or grab a handful as a healthy snack on the go. This Crispy Buckwheat, Cocoa, and Blueberry Granola is sure to become a favourite in your house too.
Crispy Buckwheat, Cocoa, and Blueberry Granola
Gluten Free | Vegan | Makes about 2 1/2 cups | Store in an airtight container in the refrigerator for up to two weeks
Ingredients
- 1 cup gluten free rolled oats
- 2/3 cup buckwheat groats (uncooked buckwheat)
- 1/3 cup almonds
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon chia seeds
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 2 1/2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup dried blueberries
Method
- Preheat your oven to 180C (350F) and line a baking sheet with baking paper.
- In a large bowl stir together oats, buckwheat, almonds, pumpkin seeds, sunflower seeds, chia seeds, salt, and cinnamon until well mixed.
- In a small jug whisk together olive oil, maple syrup, and vanilla extract.
- Pour wet ingredients over dry ingredients and mix carefully with a wooden spoon until the dry ingredients are thoroughly coated.
- Spread granola over the lined baking sheet and press down slightly with the back of the spoon to encourage some clumping.
- Bake in pre-heated oven for 35-40 minutes. Check and stir every 10 minutes to ensure the granola does not burn.
- Once cooked, remove from oven, stir in dried blueberries, and allow to cool completely before serving or storing.
