A lot of granola out there just really isn’t great. It’s either not that tasty — or it can practically put you into diabetic-shock. And the thing I realized years ago is that it doesn’t need to be that way. This Buckwheat Quinoa Granola is just the thing your kid’s LUNCH BOX was calling for. Naturally-sweetened (and not too sweet), alternative whole grains, pooping-power (chia seed), QUALITY oil (no nasty canola) and the ability to make it however you’d like it.
I got off the grain-granola band-wagon about 2 or 3 years ago. I was just…well…sick of it. I started making Lentil Granola and fell in love with it in every way. But lately I’ve been thinking about granola with milk. Any milk. Cows milk. Coconut milk. Almond milk. The crispy chunks of flavour, the added bit of sweetness. And I got back to making my Buckwheat Quinoa Granola.
To make it lunchbox friendly I’ve made sure it’s nut-free. However, feel free to sub in nuts – especially if it’s being eaten for breakfast or an after-school snack.
If you REALLY WANT TO DO IT RIGHT – sprout the Buckwheat and Quinoa first. Dehydrate. Then follow the recipe as usual. I am much too impatient for this – but it increases its nutrient value enormously AND makes it much easier to digest. I’ll leave it up to you.
Buckwheat Quinoa Granola
- 1 cup buckwheat groats (not kasha)
- 1 cup GLUTEN-FREE rolled oats OR 1 cup of buckwheat/quinoa combo (I sometimes use it – sometimes don’t)
- 1/2 cup quinoa
- 2/3 cup pumpkin seeds*
- 2/3 cup sunflower seeds*
- 1/3 cup sesame seeds*
- 1/3 cup coconut flakes
- 1 Tbsp cinnamon
- 1/3 cup coconut oil, melted
- 1/3 cup PURE maple syrup
- 1/2 cup dried raisins, cranberries, goji berries or other dried fruit (or less – it sweetens the whole thing up)
*May sub in chopped almonds, pecans, walnuts, hazelnuts for seeds if it’s not a lunch box item.
In a large bowl combine grains, seeds and coconut. Combine coconut oil and maple syrup. Stir into grain mixture, stirring well. Spread on a large, parchment-lined baking sheet as thin as you can go.
Bake at a low temperature for about 1 1/2 hours, around 200 – 225 F, without stirring. Remove from oven and, WITHOUT STIRRING, let cool. Add dried fruit now.
When cool, break apart into nice, yummy chunks and store in an air-tight container – like a mason jar. It’ll last a while.