Homemade granola truly is one of life’s greatest simple pleasures. It’s easy to make, creates a delightful aroma that wafts through your house and it also means that you’ve got breakfast sorted for the week! This blueberry and almond granola has the perfect balance of crunch and chewiness with sweet notes from the blueberries and maple and a good hit of nuttiness from the almonds. The base comprises of rolled oats and buckwheat meaning that this granola has a great amount of fibre to keep you full until lunch. It can be served in a bowl with a good pour of almond milk, eaten sprinkled over a generous dollop of coconut yoghurt or simply straight out of a jar for a nutrient dense snack.
1 ½ cups rolled oats
1 cup buckwheat
½ cup sunflower seeds
⅓ cup almonds, chopped
½ cup dried blueberries
⅓ cup almond butter*
¼ cup maple syrup*
1 tsp vanilla extract of bean paste
½ tsp pink himalayan salt
1 tsp cinnamon
2 tbsp coconut oil (melted)*
Preheat your oven to 160 degrees.
In a small bowl, whisk together the almond butter, maple syrup, coconut oil and vanilla.
Set this aside, then, to a large mixing bowl add the oats, buckwheat, sunflower seeds, almonds, blueberries, salt and cinnamon and mix well to combine.
Fold through the almond butter mixture and mix until everything is evenly coated.
Place on a lined baking tray and spread out evenly.
Bake for about 20 minutes or until golden, giving it a gentle loss half way through.
Allow to cool then store in a jar or sealed container for up to 2 weeks.
*All ingredients available in your local GoodFor store.