CRUNCHY CINNAMON GRANOLA

February 3, 2019

AuthorPlatefulCategory, , ,

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

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

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

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

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

NOTES

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.

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

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

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

Ingredients

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

Directions

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.

9

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

CRUNCHY CINNAMON GRANOLA
IngredientsDirections

0 Comments

No Comments

Leave a Reply