Blueberry, Pecan and Cinnamon Granola Recipe
Ingredients
- 1 cup oats certified gluten-free
- 1/2 cup buckwheat groats
- 1/4 cup pumpkinseeds
- 1/2 cup dried blueberries sugar-free if possible; other dried fruit is ok to substitute
- 1/2 cup pecans roughly broken or chopped
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 3 tbsp coconut oil melted
- 3 tbsp honey unprocessed, raw - or maple syrup
Servings: jar
Instructions
- Add all the dry ingredients except blueberries to a bowl, and pour the melted coconut oil and honey over them.
- Mix together and transfer to a baking tray lined with parchment paper. Spread the mixture out over the tray so that it doesn't all clump together.
- Bake in the oven at 160 degrees Celsius for 25-30 minutes until golden brown, removing from the oven 2-3 times to stir the granola around.
- Leave to completely cool on the baking tray.
- Stir in the blueberries or other dried fruit and store in an airtight container.
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