Friday, July 14, 2017

Coconut-Buckwheat Granola

Serves 12 (serving size: about 1/3 cup)
Recipe from Cooking Light Magazine
Husband-Tested in Alice’s Kitchen

I love making my own granola.  Here's another great recipe that uses buckwheat groats.  
In this wide-mouth mason jar, I've got 1/3 cup plain Greek yogurt,
1 Tablespoon Berry Sauce, 1/2 cup fresh berries, and
1/3 cup Coconut-Buckwheat Granola. 
I've reused an plastic container that had applesauce
in it to put the granola in.  It keeps the granola crispy.
This is a great way to transport a favorite snack!
1 1/2 cups old-fashioned oats
1/2 cup unsweetened flaked dried coconut
1/2 cup almonds, coarsely chopped
1/2 cup unsalted pumpkin seeds
1/4 cup uncooked buckwheat groats
2 Tablespoons canola oil or coconut oil
2 Tablespoons honey
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon 

Preheat the oven to 375F.  Combine the first 5 ingredients in a large bowl.  Combing the oil, honey, salt and cinnamon in a small bowl, stirring with a whisk.  Add the honey mixture to the oat mixture; stir well to coat.  Spread oat mixture in a single layer on a parchment lined baking sheet.  Bake for 20 minutes or until golden brown, stirring one after 10 minutes.  Cool completely before using.


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