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Toasted buckwheat has a nutty, almond-like texture that lends itself beautifully to granola. This recipe uses only a small amount of maple syrup for sweetener, so we tossed in some dried apricots for an additional hint of natural sweetness.

TOTAL TIME  55 minutes

YIELD 6 cups (24 servings)

SERVING SIZE 1/4 cup

INGREDIENTS

2 cups buckwheat

2 cups rolled oats

½ cup unsweetened shredded coconut

½ cup sliced almonds

½ cup sunflower seeds

⅓ cup maple syrup

2 tablespoons olive oil

½ teaspoon salt

1 cup chopped dried apricots

INSTRUCTIONS

1. Preheat oven to 300°F and line a baking sheet with parchment paper. 
2. Combine all ingredients except the apricots in a large bowl, spread mixture onto baking sheet, and bake for 40-50 minutes, until golden. 
3. Toss with dried apricots, then cool completely at room temperature before serving or storing.

An Oldways recipe, courtesy of Kelly Toups