Description

A no-oat buckwheat granola for anyone looking for a naturally gluten-free, blood-sugar-friendly breakfast with major crunch factor. Baked low and slow with tahini and olive oil so you get nice big granola clusters for sprinkling on yogurt or enjoying straight up.

Ingredients

1 1/2 cups (255g) raw buckwheat groats, white or brown, rinsed and dried
1/2 cup (100g) whole grain millet
1 cup (80g) unsweetened shredded coconut
1/4 cup (36g) chia seeds (or any other seeds like sesame, sunflower or flax)
1/2 teaspoon ground cinnamon
Pinch of salt
3 tablespoons (40g) olive oil
1/4 cup (60g) tahini, well-stirred
1/4 cup (80g) maple syrup (or Wholesome Yum zero-sugar maple syrup)
2 teaspoons (8g) vanilla extract
1/4 teaspoon almond extract (optional)

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Instructions

Preheat the oven to 225°F and line a large sheet pan with parchment paper.
Rinse the buckwheat groats in a fine mesh strainer until the water runs mostly clear, about 30 seconds. Spread on a clean kitchen towel and pat dry.
In a large bowl, combine the buckwheat, millet, shredded coconut, mixed seeds, cinnamon, and salt. Stir to distribute evenly.
In a separate bowl, whisk together the olive oil, tahini, maple syrup, vanilla, and optional almond extract until smooth.
Pour the wet mixture over the dry mixture and stir until every grain is coated.
Transfer the mixture to the parchment-lined sheet pan and spread into an even layer. Press down firmly with the back of a spatula or your hands to compact the mixture. This is what creates the clusters.
Bake for 90 minutes without stirring. The granola will look pale when it comes out of the oven. It crisps as it cools.
Let the pan cool completely at room temperature, about 30 minutes. Once fully cool, break the granola into chunks of your preferred size.

Notes

Storage: Store in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months. Airtight is important. Humidity is the enemy of crunch.

Nutrition facts based on using regular pure maple syrup. Carb and sugar counts will be lower with a sugar free syrup.

Nutrition

Serving Size: 1
Calories: 175
Sugar: 3.4 g
Sodium: 8.5 mg
Fat: 8.9 g
Carbohydrates: 22.2 g
Fiber: 3.3 g
Protein: 3.8 g
Cholesterol: 0 mg