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CRUNCHY CINNAMON GRANOLA

Yields8 Servings

Mix the following ingredients in a large bowl:
 2 cups oats
 ½ cup raw buckwheat groats
 ½ cup walnuts, chopped
 ½ cup unsweetened coconut shreds
 ¼ cup pumpkin seeds
 ¼ cup dried cranberries
 1 tbsp cinnamon
 ¼ tsp nutmeg
Put the following ingredients in the blender:
 ¼ cup dried dates
 ¼ cup maple syrup
 1 tbsp coconut oil
 2 tbsp peanut butter
 2 tsp vanilla extract
 2 tbsp warm water
PREPARATIONS
1

1. Mix the blender ingredients in the blender until mostly smooth (some of the dried dates may not fully blend and that's okay)

2

2. Pour the liquid mixture over the oat mixture, mix well

3

3. On a parchment paper lined baking sheet, spread out granola in an even layer

4

4. Bake in a 300 degree oven for 25-30 minutes or until edges start to get golden

5

5. Allow granola to completely cool before breaking it into clusters

NOTES
6

STORAGE: Store the granola in an airtight container for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. If freezing, allow granola to sit out at room temperature for 5 to 10 minutes before serving.

7

GLUTEN-FREE: Make sure to use certified gluten-free oats, buckwheat groats are gluten-free.

8

NUT-FREE: use seeds like sunflower or pepitas instead of nuts. Also, swap in sunflower butter instead of peanut butter.

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SERVING SUGGESTIONS:
1. On Top of a smoothie for a little crunch
2. Over yogurt
3. As cereal with milk or dairy-free milk
4. Grab it by the handfuls to enjoy as a snack or preworkout fuel

Nutrition Facts

Serving Size 1/2 cup

Servings 8