Homemade granola has become one of my favourite things to make. I love oats and my tummy loves them too but I know so many people who just can’t stomach them so decided to make a granola without them – this recipe can also be made nut free just sub the sliced almonds with hemp seeds.
I completely winged this recipe and it could even be the best granola I’ve made. The buckwheat creates an amazing crunchy texture and the cacao makes the milk all thick and chocolatey. I think I’ll always be a sweet breakfast person – as much as I try go for savoury I cant go past fresh, crunchy granola, porridge or pancakes.. If you’re looking for more sweet breakfast options these 10 Minute Oat & Banana Pancakes are a must and for another granola option I personally love the salted caramel.
However, this recipe is all about the chocolate.. I mean is there really any better excuse to eat chocolate for breakfast? Packed full of nutrients and fibre this bowl will leave you full for hours. If you do try this recipe be sure to tag me @healthykelsii on instagram! I’d love to see how it turned out.
1 cup buckwheat groats
1/4 cup sunflower seeds
1/4 cup pumpkins seeds
1/2 cup coconut chips
1/2 cup cacao nibs
1/2 cup sliced almonds or hemp seeds
2 tbsp cacao powder
3 tbsp coconut oil (melted)
3 tbsp maple syrup or any liquid sweetner
1/3 cup raisins (optional
Pre heat your oven to 180 degrees and lime a baking tray with baking paper.
In a medium sized bowl add all of the ingredients minus the currents and mix well. Pour your granola onto the baking tray and place in the oven for 20 minutes until golden.
Remove from the oven and add the raisins or any dried fruit you like. Top with yogurt and fresh fruit.
Have fun and enjoy