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Chunky Chocolate Buckwheat Granola

Ingredients

  • 1 cup raw cashews
  • 1/2 cup buckwheat (in grain, not boiled)
  • 3/4 cup coconut flakes
  • 1/2 cup pumpkin seeds
  • 1/4 cup ground flax seeds
  • 1/4 cup cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup honey (or any other liquid sweetener)
  • 3 tbsp melted coconut oil

Instructions

  • Preheat the oven to 350ยบ F and place the baking paper on a large baking tray.
  • First, chop the cashews into smaller pieces. They can also be pulsed in a blender, but be careful not to grind them completely. However, we want large pieces to remain for a crunchy texture.
    Add the chopped cashews in a large, deep bowl. Add the other dry ingredients (buckwheat, coconut flakes, pumpkin seeds, flaxseed, cinnamon and salt) and stir to combine and mix all ingredients together.
  • Add Honey and coconut oil to this mixture. Stir well again so that the dry mixture is completely mixed and 'topped' with the honey and coconut oil.
  • Place on the prepared baking paper. Flatten well and arrange in one layer to bake evenly. If the pan is small, it is best to bake twice or in two different pans.
    Bake for 15-20 minutes, or until it gets a fine, baked texture and a slightly 'burnt' crust.
    Allow to cool completely before breaking into pieces.
    Store in a closed glass container (ideally, but not necessary) in the refrigerator for up to 2 weeks.