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Buckwheat & Ginger Granola
This buckwheat & ginger granola is one of my all time favourite granola recipes, the caramel-like dates work so well with the coconut oil, sweet apple puree, zesty ginger and chocolaty cacao to create something totally divine. I love this served with creamy coconut yoghurt and fresh berries, but it also tastes amazing mixed into a smoothie bowl or sprinkled over stewed fruit!
👥 20 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●pan
- ●blender
📝 Preparation Steps
1
Preheat oven to 180C (350F), fan setting.
2
Place the oats, buckwheat and seeds into a large mixing bowl and stir well.
oats8 ozbuckwheat7.5 oz
3
Place the dates, coconut oil and apple puree into a sauce pan and allow them to simmer for ⏱️ 5-10 minutes, until the dates are nice and soft.
coconut oil6 tablespoonsapple puree12 oz
4
While the dates cook, peel the ginger and grate it onto a plate, once it’s grated mix it into the date pan.
5
When the dates are soft place them (including the melted coconut oil, grated ginger and apple puree) into a blender with the raw cacao powder.
coconut oil6 tablespoonsapple puree12 ozcacao powder4 tablespoons
6
Blend until the mix is totally smooth.
7
Pour the mix over the buckwheat, oat and seed mix and stir well so that everything is coated.
buckwheat7.5 oz
8
Grease one large or two medium baking trays with coconut oil before spreading the granola out over them.
coconut oil6 tablespoons
9
Place the baking trays in the oven and bake for about ⏱️ 45 minutes.
10
After ⏱️ 15 minutes remove the trays from the oven and stir everything well so that the top doesn’t burn, then keep doing this every ⏱️ 5-10 minutes for the rest of the time it’s in the oven.
11
Once it’s nice and crispy, but not burnt, take the granola out of the oven and allow it to cool before placing it in an airtight container to store.
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