I have wanted to try making granola for a while now. We try to have hot breakfasts most mornings, either oatmeal or eggs. So, we only have cold cereal about once a week, but it would be better if it was homemade, instead of store-bought granola.
I have filed away different granola recipes as I came across them, but this one caught my eye because it included buckwheat, which I had wanted to try in a recipe. This recipe does still have the standard oats as a base, but I saw some store-bought buckwheat-based granola without oats, so maybe I will adjust this recipe to try that next time.
The recipe I used was this one at the “Kath Eats Real Food” blog. She got the recipe from the South Street Inn in Charlottesville, VA. It is not a strict recipe since there are lots of options for nuts and fruits. So, each person that makes it will probably get a “different” granola.
Some ideas for making the granola your own are to personalize the grains, nuts and dried fruits you use. To get you started, here are some options:
- Grains: substitute part of the rolled oats with quinoa, wheat germ, sesame seeds, ground flax seeds, chia seeds, or steel-cut oats; use all buckwheat and no oats; or use all oats and no buckwheat.
- Nuts (whole, sliced, slivered or chopped) (preferably raw and unsalted): almonds, pumpkin seeds, hazelnuts, cashews, macadamia nuts, peanuts, pistachios, pecans, walnuts, brazil nuts, or pine nuts.
- Dried fruit (chopped if large pieces): dark or golden raisins, figs, papaya, candied ginger, pineapple, mango, apricots, dates, cherries, apples, peaches, blueberries, strawberries, prunes, bananas, unsweetened flake coconut, or cranberries.
- Try adding some fruit purée in before you bake it, such as pumpkin, pear, peach, or apple sauce.
- Try substituting other spices/extracts for the cinnamon/vanilla, such as cloves, nutmeg, ginger, pumpkin pie spice, chinese 5-spice, allspice, cardamom, almond extract, lemon extract, orange extract. Or, add some cocoa powder for chocolate granola. Or, substitute part of the honey with molasses. Have fun!
My primary helper for this recipe was Julia, who will be in some of the pictures. She helped with measuring, dumping, and stirring. I handled anything that involved knives, the oven and hot pans.
Mix together in large bowl:
- 2 cups raw rolled oats (I used old-fashioned oats)
- 1/4 cup whole or coarsely chopped raw nuts (what you like, I used cashews and pumpkin seeds)
- 3/4 cup raw buckwheat groats
- 3/4 cup raw sunflower seeds
- 1/4 cup oil of your choice (I used coconut oil)
- 1/4 cup honey (I used 1/8 cup honey and 1/8 cup real maple syrup)
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 tsp real vanilla
Stir well. Put into metal or glass baking pan. I used metal pans with silpat liners for easy clean-up. Julia helped spread it into the pans with clean hands.
Bake at 300 degrees F for one hour stirring every 15 minutes. Color should be light golden brown when finished. Remove from oven.
Immediately, stir in:
- 1 to 1 1/2 cups any combination of dried coconut and/or dried fruit of your choice (I used chopped, dried apples and figs)
These will toast a little from being with the other warm ingredients. Let cool completely and put in an airtight container to store. This recipe makes about 5-6 cups. Enough for at least two breakfasts for our family of six, as Mike is not a breakfast eater.
I thought it came out great and the kids liked it too. I had mine as a cold cereal with just milk added as did Leah. Sarah ate hers plain and dry by the handful. Emma and
Julia put theirs on top of plain yogurt.
By the way, this granola made the house smell heavenly of cinnamon, honey, vanilla, and coconut while it baked, unlike last week’s kale chips. 🙂