This Oat-Free Granola recipe is made with pumpkin seeds, coconut, and buckwheat groats. It makes a great addition to yogurt or enjoy it with cold milk for a delicious grain-free breakfast.
Given my occupation, and general nature, I like to try a couple of new recipes out each week.
The results range from good solid recipes that are 'blog-worthy', to bad, inedible creations that are destined for the trash.
The latter was the case this past Saturday night.
I wouldn't go so far as to say the meal was inedible, I'll just tell you that it was unanimously disliked.
This happens every so often, and we all typically forge through our dislike anyway. This day, however, was different.
It had been a long day with just me and the kids at home, the hubs at work. The girls had been squabbling all day, and to top it all off, my mother came by.
My mom and I have a strained relationship, at best, so her visits often stress me out.
The day's woes left no room to tolerate a substandard dinner!
Without many leftovers to choose from, I opted for the one nighttime meal that pleases all...cold cereal!
I started making this granola a few months ago as a crunchy accoutrement to my Vanilla Avocado Milkshake.
The girls loved it so much that they would request it topped with my Homemade Coconut Milk.
The pumpkin seeds have a good amount of protein, the buckwheat adds a nice crunch, and the coconut lends some healthy fat.
I also keep the sweetener to a minimum by bumping up the vanilla and spices. If you need an extra boost of sweetness, throw in a handful of raisins or other dried fruit.
However you try it, I hope you enjoy this oat-free delight!
I use these buckwheat groats for this recipe.
The addition of buckwheat flour lends to creating a more chunky granola. To further this, resist stirring the granola when baking, and when you remove the granola from the oven, let it cool for 5-10 minutes before moving.
- 1 cup raw pumpkin seeds
- 1 cup unsweetened grated coconut
- ⅛ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon powdered ginger
- 3 Tablespoons raw buckwheat groats
- 2 Tablespoons buckwheat flour ground from raw buckwheat groats
- 2 Tablespoons coconut oil melted
- 1 Tablespoon maple syrup or honey
- 2 teaspoons vanilla
- Preheat oven to 325 degrees.
- OPTIONAL: Pulse the pumpkin seeds and coconut until broken down into small pieces.
- Mix the seeds, coconut, buckwheat, salt, and spices in a large bowl.
- Stir in the oil, sweetener, and vanilla.
- Spread out the mixture atop a parchment paper-lined baking sheet.
- Bake 12-18 minutes until lightly golden.
- Cool and enjoy!
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!