I cannot believe I made this. I have been making my own granola for about 2 years now, and it has always been decent, but not quality granola. This recipe not only tastes like real granola it is actually better: This is seriously the most amazing granola I have ever had.
I adapted the recipe from Kath Eats, who got it from a the South Street Inn in Charlottesville.
I had a bowl of just this plain last night (mmm) and some mixed into a smoothie this morning (mm mmm).
Still waiting to hear back about the internship, so the bake-a-thon continues! Distraction!
Another note: I have never had buckwheat, and I was kind of scared. It sounds too healthy, right? Wow. Delicious!
Some more thoughts on the recipe:
- It calls for 3/4 cup sunflower seeds, but mine came out way too sunflower-y. I reduced it to 1/2 cup sunflower seeds, but by all means bring it back up if ya love ’em.
- No matter your opinions on flax seed, they are amazing in this recipe (yep, I used the word amazing again. It’s that good). They get all toasty and clump together and taste like honey and vanilla. Yum!
- This is one of the most delicious smells ever, but I can’t figure out what it smells like. Thoughts?
Crunchy Buckwheat Granola
- 2 cups raw rolled oats
- 3/4 cup buckwheat
- 1/2 cup raw sunflower seeds
- 3/4 cup flax seed
- 3/4 cup raw pumpkin seeds
- 1/3 cup canola oil
- 1/3 cup honey
- 1/4 tsp. salt
- 2 tsp. vanilla
Combine all the dry ingredients in a bowl and give it a good stir. Bake at 300* for 1 hour 15 minutes, stirring every 30 minutes in a large bowl (or a 9×9 inch baking dish, or an 8-inch round baking dish).
Remove from oven and give it a good mix. Stir every 30 minutes while cooling. The granola will clump together a bit. Completely cool before storing.