Naturally sweetened and perfectly crunchy homemade granola – simple, low sugar, and so-so good.
This is my new favorite granola! I’m completely addicted to it and keep having to remake because it disappears so quickly. The mix of oats with the nuttiness of the buckwheat flour mixed with maple syrup and honey is pure bliss. The secret to evenly baked and crunchy granola is to roast it at a low temperature and then let it dry out while cooling in the oven. It does take a few hours, but it is definitely worth it. I eat this for breakfast either with yogurt or sprinkled over smoothie bowls. It is great by itself or even with a splash of milk. My favorite part about this granola is that you can add whatever dried fruits, nuts, seeds, and spices you like to it – it really goes great with everything!
- Preheat oven to 200°F. Line a medium size baking pan with parchment paper.
- In a large bowl, combine oats, buckwheat flour, and salt.
- In a small bowl, mix melted coconut oil, maple syrup, honey, and water. Add wet ingredients to oat mixture. Stir until well combined.
- Spread the granola mixture evenly on baking pan, squeezing it a little with your fingers to create clusters.
- Place baking pan in preheated oven and bake for 2-2½ hours. Since the oven temperature is very low, you don't have to stir the granola. The first time you make this recipe, I would suggest to check on the granola after 1½ hours, since your oven temperature may vary slightly.
- After 2-2½ hours, turn off the heat, leaving the baking pan in the oven to dry out while the oven cools.
- When completely cool, remove from oven and store in an air tight container for up to a month.