Oh, this? This golden avalanche of maple-sweetened deliciousness? I know, it doesn’t look like your everyday, run-of-the-mill cereal. Because it’s not. And that’s why you cannot look away. Because it looks as sensational as it tastes.
It’s Maple Buckwheat Granola.
It’s made from buckwheat. If a grain can be adorable, buckwheat qualifies. The grains (technically, “groats:” it’s fun to say, yes? Children definitely think so) look like teeny, tiny pyramids. Le voila:
Despite its name, buckwheat has no relation to wheat whatsoever. Rather, this naturally gluten-free grain is the seed of a plant related to rhubarb. It is packed with protein, fiber and flavonoids–disease-fighting antioxidants found in green tea and dark chocolate.
What you need to know most, however, has to do with the flavor of buckwheat. When buckwheat is toasted, as it is in this granola recipe, the groats darken dramatically and their flavor becomes intense and robust. In Eastern Europe, toasted buckwheat (typically called by its Russian name, kasha) is an ubiquitous ingredient in soups, side dishes, porridge and, when ground into flour, copious baked goods. When something is this good, you want to add it to just about everything.
In the meantime, start with this recipe. Happy eating!
- 1-1/2 cups raw buckwheat groats
- 1-1/3 cups rolled oats (old-fashioned or quick-cooking)--certified GF as needed
- 1 cup coarsely chopped nuts or seeds (or a mix)
- ⅓ cup melted virgin coconut oil
- ⅓ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla
- ½ cup dried fruit, chopped if needed
- Preheat oven to 300°F.
- In a large bowl, whisk together buckwheat groats, oats, and nuts/seeds
- In a small bowl, whisk together oil, syrup, cardamom, salt and vanilla until blended.
- Add the syrup mixture to the oats mixture and stir until well coated. Spread mixture in a single layer on baking sheet lined with parchment paper.
- Bake in preheated oven for 55 to 60 minutes, stirring once or twice, or until oats and buckwheat are golden brown. Let cool completely on pan.
- Transfer granola to an airtight container and stir in dried fruit. Store at room temperature for up to 2 weeks.