It’s been a long week. Make that two. I feel like all I’ve been doing is chasing my tail trying to get assessments completed and submitted before the end of trimester, and trying to keep my life in order at the same time.
I finally got it all done on Sunday night (2 minutes before deadline mind you – what can I say, I am a thrill seeker) and thought I’d finally get to breathe. So on Monday morning I started working on this granola recipe to post, but was called into work unexpectedly for the rest of the afternoon. Then yesterday was the same deal, except I ended working for just over 10 hours. To say I was tired by the time I got home yesterday is an understatement. However, I cannot complain. With so many events and trips planned for the remainder of this year, I need as much savings as I can get. And I am truly grateful to have the opportunity to do so!
That’s not to say I am not glad for the day off today though. I started it with a bit of yoga stretching followed by breakfast in bed. Now I’m blogging, watching the pouring rain through our big window and have Game of Thrones re-runs playing at the same time. So. Damn. Blissful. It really is the simple things, isn’t it?
But all of that aside, this granola recipe I’ve been wanting to share with you all this week is truly worth the wait. Buckwheat is something new I’ve been experimenting with lately. Contrary to the name, it is not actually wheat. It’s a fruit seed that’s high in fibre, good for cardiovascular health and helps to manage blood sugar. Plus, when it’s cooked like this, it goes so crunchy and delicious.
The best part of this recipe is that it’s so versatile and you can change it easily without fear of the recipe failing you.
Gluten intolerant? Swap the oats for more buckwheat, seeds or nuts.
Vegan? Swap the honey for rice malt syrup or molasses.
Nut allergy? Swap the nuts for more buckwheat or seeds.
Don’t have the exact same nuts or seeds? Swap them for whatever you have or prefer! It really is that versatile!
And the process is really simple too. Basically all you need to is combine dry ingredients, warm the wet ingredients together, mix it all together and bake. Once done, add your raisins and eat!
One thing that I do insist upon though, is to keep an eye on it. Ovens can differ in heat and cooking, and granola is easy to burn (I’ve done it more times than I can count), so don’t wander too far from it when it’s cooking.
When it’s done, it will still feel a little soft. Please don’t fret, it will go nice and crunchy once it’s cool. It will keep well in an airtight jar or container for up to two weeks, but I like to keep mine in the fridge for that extra crunch factor!
You can even wrap some twine around it with a small spoon or note and give it as a present. In fact, I think a jar of this will be making it to all my friends homes this holiday season, along with more homemade goodness. (As I typed that, an idea must came to me. How would you all like a post a month before the holiday season on some homemade Christmas gift ideas? Please let me if you;d be interested, I would be more than happy to do a big post for you!).
Hope you all enjoy the recipe! Why not make it today and treat yourself?
- 1 cup rolled oats
- 1/2 cup mixed, raw nuts
- 1/2 cup buckwheat
- 1/3 cup sesame seeds
- 1/3 cup pumpkin seeds (pepitas)
- 1/3 cup unsweetened desiccated coconut
- 2 teaspoons raw cacao
- 1 teaspoon cinnamon
- 1/3 cup raisins
- 1/4 cup honey
- 1 tablespoon of coconut oil
- Juice of one orange
- Pre-heat the oven to 150 degrees celsius.
- Combine all the dry ingredients in a large mixing bowl, minus the raisins.
- Warm the wet ingredients on the stove top on the lowest heat.
- Add the wet ingredients to the dry and combine well.
- Spread mixture out evenly on a lined baking tray.
- Bake for 20 minutes, stirring the mixture and turning the tray around at the halfway mark.
- Set aside to cool on tray. Granola will still be slightly soft, but it will go crunchy once it is completely cool).
- Pour into bowl and stir the raisins in.
- Store in an airtight container or jar for up to two weeks. For extra crunchy granola, keep it in the fridge.
- Gluten intolerant? Swap the oats for more buckwheat, seeds or nuts.
- Vegan? Swap the honey for rice malt syrup or molasses.
- Nut allergy? Swap the nuts for more buckwheat or seeds.
- Don't have the exact same nuts or seeds? Swap them for whatever you have or prefer.