Big Cluster Buckwheat Almond Butter Granola
Big clusters of crunchy buckwheat granola made with nutrient-rich nuts and seeds with deep flavors of maple and vanilla. This delicious granola is rich in heart-healthy omega 3 fat, protein and fiber, and is downright addicting!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup raw buckwheat groats**
- 1 cup raw cashews
- 1 cup raw almonds
- 2 tbsp whole flaxseeds
- 2 tbsp chia seeds
- 1/2 cup unsweetened coconut flakes
- 2/3 cup pure maple syrup
- 3 tbsp coconut oil
- 1/4 cup salted almond butter
- 2 tsp vanilla extract
- Pinch of sea salt
Instructions
- 1
Preheat oven to 325 degrees F and line a large baking sheet with parchment paper.
- 2
In a large bowl, combine groats, cashews, almond, flaxseeds, chia seeds and coconut flakes.
- 3
In a small saucepan, combine maple syrup, coconut oil, almond butter and vanilla extract. Heat over medium heat until melted, stirring frequently.
- 4
Pour liquid mixture into mixing bowl and toss well. Sprinkle with sea salt.
- 5
Spread mixture evenly onto baking sheet, lightly pressing down with a spatula to even out. Bake for 20 minutes, stir, and then bake for another 18-20 minutes, until toasted and golden brown.
- 6
Allow the buckwheat to cool completely before breaking it into clusters. It needs to cool for at least an hour, but I left mine for ~2 hrs before touching it. Store in an air-tight tupperware container at room temperature for up to 1 week.