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