“Just right” Coconut Cashew Granola

Granola can be so expensive to buy and the ingredients can still be dicey. The good news is it’s one of the easiest things to make and it’s infinitely more delicious when it comes from your own kitchen.

I got the idea to make this after a trip to New York City where my family stumbled on a vegan restaurant (Sun in Bloom in Brooklyn) that had this granola bowl on the menu. I ordered it for my 3 year old son not knowing their granola was buckwheat based (or that granola could be buckwheat based – ha!) and he devoured every last bite. I snuck a few curious bites before it was all gone and I quickly understood why it got his instant approval. The buckwheat adds a nuttiness and crunch to the granola that’s equal parts unexpected and welcome.

The restaurant served their buckwheat granola over coconut kefir (which I haven’t been able to find. If you know where this is sold, please share!) and with fresh berries.

I normally serve this over plain 2% Greek yogurt or regular (cow’s milk) kefir and with whatever fruit I have on hand – that is, when I’m not shoveling it directly into my mouth from the jar. =) Note that this recipe is a guide. The great thing about granola is that it is infinitely adjustable. Cut back on the sugar or fat if that’s your thing. Either way, add this to your meal prep plans this weekend.

Prep Time: 10 minutes | Cook Time:  30 minutes | Yield: 15 – 20 servings

 

2 cups Rolled Oats (not instant oats)

1 cup Buckwheat Groats

1  cup Raw Cashews

½ cup Slivered Almonds

1 cup Unsweetened Coconut Flakes

¼ cup Sesame Seeds

¼ cup Pumpkin Seeds (optional)

½ cup Honey

1/3 cup Brown Sugar (leveled, not packed)

1/3 cup Coconut Oil (measured in its solid state)

½ tsp ground Cinnamon

½ tsp Sea Salt

1 tsp Vanilla Extract

  1. Preheat oven to 350°F.  Prepare a baking sheet with  nonstick foil or parchment paper.

  2. In a large bowl combine rolled oats, buckwheat groats, coconut flakes, nuts and seeds.

  3. In a small non-stick saucepan combine honey, brown sugar, coconut oil, cinnamon and salt.  Bring mixture to a boil and continue heating for 2 minutes. Carefully swirl pan  to combine the ingredients. Remove from heat and add the vanilla extract.

  4. Pour syrup mixture over the oat mixture and stir until evenly coated.  Spread the granola on the prepared baking sheet in an even layer.

  5. Bake granola until golden brown, about 20 minutes, stirring once halfway through cooking.

  6. Let cool well on the pan, noting that the granola will grow crispy as it cools. Break granola into clumps as desired and enjoy!

Adapted from: http://www.bobsredmill.com/recipes/how-to-make/buckwheat-granola/