Naturally Sweetened Granola
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!
Best Granola Recipe
Ingredients
- 2 cups quick cooking oats
- 1/2 cup old fashioned thick oats
- 1/4 cup buckwheat flour
- 1/2 tsp salt
- 3 tbsp coconut oil melted
- 3 tbsp maple syrup
- 2 tbsp honey
- 3 tbsp water
Instructions
- 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 2-2 1/2 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 1 1/2 hours, since your oven temperature may vary slightly.
- After 2-2 1/2 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.
Notes
Hi Angelina!
I am very intrigued by this recipe. May I ask, why do you have a combination of the quick cooking oats and the old fashioned oats? What is the purpose behind this mixture? Secondly, what is your reason fro using buckwheat flour? Is it for flavor or to hold the oats together and clump? I have never seen a granola recipe like this before, and I’m excited to try it!
Thanks!
Thank you, Darcie!
I find that by using a combination of quick cooking oats and old fashioned oats, I am able to make a granola that has more clusters (thanks to the quick cooking oats). I use the buckwheat for its flavor. I hope you enjoy this granola!!