Ingredients:
- 1 ½ cups of whole rolled oats (for a gluten-free version use quinoa flakes instead)
- 1 cup of raw buckwheat groats
- ¼ cup of shredded coconut, unsweetened
- 1 cup of mixed raw nuts, such as almonds, pecans, cashew or walnuts, coarsely chopped
- 1 cup of raw mixed seeds such as pepita, sunflower, chia, flaxseeds
- ½ cup of raw cocoa powder
- 1 tsp of ground pure vanilla bean
- 1 tsp of cinnamon
- Pinch of nutmeg
- ½ -1 tsp of turmeric
- ½ tsp of good quality salt
- ¼ cup of virgin coconut oil, melted
- Optional: 3 TBSP of rice malt syrup (omit for a sugar free version)
Method:
- Preheat oven to 150 degrees and line your baking dish with baking paper.
- In a big bowl mix all your dry ingredients until well combined.
- Add your wet ingredients and toss in until lightly coated.
- Spread your granola mixture evenly onto your lined baking tray and bake for about 50 minutes or until golden brown and smelling irresistible.
- Let the granola cool completely before storing it in an airtight container (keeps for 1-2 weeks or for up to 3 months in freezer).
- Serve with fresh fruit such as banana and blueberries and your choice of nut-milk or natural Greek style yoghurt.