Buckwheat Breakfast Granola

May 15, 2016

Serves 2

298 calories

10g fat

45g carbs

7g protein



40g oats (use gluten free if preferred)

60g buckwheat groats

1 tbsp desiccated / flaked coconut

1 tbsp honey (or use a natural sweetener of choice)

1 tbsp coconut oil

1 tbsp raw cacao powder

1 tsp vanilla extract


Preheat oven to 120°C/250°F.


Mix the oats, buckwheat and coconut in a bowl.


Melt the coconut oil in a saucepan over a low heat. Add the honey, cacao powder and vanilla

extract and stir well. Pour over the dry mixture and stir well.


Line a baking tray with baking paper. Spread the mixture out into a fine, even layer.


Bake for 30-40 minutes, until mixture is crunchy.


Allow to cool on the tray.


Serving suggestion: Serve with yoghurt and strawberries.


Store any leftover granola in an airtight container for up to 2 weeks.



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