Buckwheat makes for great granola

Granola and yogurt is a real match made in heaven and one of the healthiest breakfast treats there is. Granola is traditionally made with oats, but it is worth testing out different varieties, like gluten-free buckwheat granola. A real crunchy kick full of flavor – try this buckwheat granola with blueberries and pistachio nuts.

Blueberry buckwheat granola

  • 2 cups of buckwheat
  • Half a cup of cold-pressed canola oil
  • Half a cup of maple syrup
  • 1 teaspoon of ground vanilla
  • 1 tablespoon of cinnamon
  • Half a tablespoon of cardamom
  • 3 tablespoons of dried blueberries
  • 3–4 tablespoons of blueberry powder
  • 4 tablespoons of ground pistachio nuts (unsalted)
  • A pinch of Himalayan salt

 

Mix the buckwheat grains, cinnamon, vanilla, and cardamom in a bowl.

Add the oil and maple syrup. Place the mixture onto baking paper and spread it out into a thin layer. Bake until crisp at 200°C/400°F for 20 minutes. Mix up the granola a few times during baking. 

When the granola is ready, leave it to cool before adding the dried blueberries, ground pistachio nuts, and blueberry powder. Store the granola in a sealed container. It will keep for about two weeks.

Enjoy blueberry buckwheat granola with thick yogurt and fresh berries. This richly-colored granola is also great with milk – the blueberry powder turns the milk a delightfully floral shade of blue. What a great way to start the day!

Tips:

You can also use cold-pressed coconut oil or traditional cooking oil for this recipe. Cocoa butter also makes for a superb, chocolaty granola.

Sweeten the granola with maple syrup, coconut syrup, or brown sugar for a deliciously caramel flavor. 

Liven up the granola even more with dried fruits and berries, such as raspberries, bananas, strawberries, apricots, dates, coconut flakes, and raisins. Use berry powders to add color and flavor to the granola.

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